Description
This Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty meal perfect for cozy days. Tender chicken breasts simmer slowly with onions, garlic, tomatoes, and Italian seasoning in a savory broth, then enriched with creamy Parmesan cheese and heavy cream. Finished with delicate tortellini and fresh spinach, this soup offers rich flavors and a satisfying texture that rivals the classic Chicken Parmesan dish in a warm, bowl-ready form.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup diced onion
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon Italian seasoning
- Salt, to taste
- Pepper, to taste
Dairy & Cheese
- 1 cup heavy cream (For a lighter version, substitute half-and-half)
- 1 cup grated Parmesan cheese
Additional Ingredients
- 1 cup tortellini (fresh or frozen)
- 1 cup fresh spinach
- Fresh basil for garnish
Instructions
- Prepare the base: Place the boneless, skinless chicken breasts at the bottom of the Crock Pot to form the foundation of the soup.
- Add aromatics: Layer the diced onions and minced garlic on top of the chicken to build flavor.
- Combine liquids and seasonings: Pour in the chicken broth and the can of diced tomatoes, then gently stir to combine the ingredients evenly.
- Season the soup: Sprinkle the Italian seasoning over the mixture and season with salt and pepper to taste to infuse the soup with robust Italian flavors.
- Slow cook: Cover the Crock Pot and cook the soup on low heat for 6 hours, allowing the chicken to become tender and the flavors to meld.
- Shred the chicken: Remove the cooked chicken breasts from the pot and shred them finely using two forks, then return the shredded chicken to the soup for enhanced texture.
- Add cream and cheese: Stir in the heavy cream and grated Parmesan cheese, mixing thoroughly until the soup is creamy and cheesy throughout.
- Incorporate tortellini and spinach: Add the tortellini and fresh spinach to the soup and cook on high for an additional 30 minutes, ensuring the tortellini is cooked perfectly and spinach is wilted.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh basil leaves for a fragrant finish. Serve hot and enjoy.
Notes
- For a lighter version, substitute half-and-half for the heavy cream to reduce the richness.
- You can use either fresh or frozen tortellini based on availability; cooking time may vary slightly.
- Adjust seasoning with salt and pepper according to your taste preferences.
- Fresh basil garnish adds a lovely herbal aroma but can be omitted if unavailable.
- Ensure the chicken is fully cooked to an internal temperature of 165°F before shredding for food safety.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American