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Crockpot Chicken Parmesan Soup

A comforting soup that combines the rich flavors of chicken parmesan with the ease of slow cooking, featuring tender chicken, creamy cheese, and hearty pasta.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Soup
  • 4 cups chicken broth Use low-sodium if preferred
  • 3 pieces boneless chicken breasts Can substitute thighs for more moisture
  • 28 ounces crushed tomatoes Pressed equals crushed
  • 1 tablespoon chopped garlic Fresh preferred
  • 15 ounces tomato sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons Italian seasoning
  • 1 cup heavy whipping cream Can substitute with half-and-half for a lighter option
  • 1 cup freshly grated Parmesan Use freshly grated for better melting
  • 8 ounces raw rotini pasta Can use gluten-free pasta if needed
For Topping
  • 1/2 cup bread crumbs Use gluten-free if preferred
  • 1 tablespoon butter For toasting breadcrumbs
  • 1 1/2 cups grated mozzarella Add extra for broiling if desired

Method
 

Preparation
  1. Place chicken broth, chicken breasts, crushed tomatoes, chopped garlic, Italian seasoning, tomato sauce, black pepper, and salt into the crockpot.
  2. Cover and cook on HIGH for 3–4 hours or LOW for 6–8 hours until chicken is cooked through and tender.
  3. Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the crockpot.
  4. Stir in heavy whipping cream and freshly grated Parmesan. Add raw rotini pasta and stir to combine.
Cooking
  1. Cover and cook on HIGH for 15 minutes or LOW for 30 minutes until pasta is tender and the soup has thickened slightly.
  2. Meanwhile, melt butter in a skillet over medium heat. Add breadcrumbs and toast, stirring, until golden and crisp — about 3–5 minutes.
Serving
  1. Ladle soup into bowls. Top each bowl with toasted breadcrumbs and a generous sprinkle of grated mozzarella.

Notes

Store soup in airtight containers for up to 3–4 days. For best texture, freeze soup without the pasta.