Dinner

Crock Pot Creamy Chicken Parmesan Soup: Cozy Comfort In A Bowl Recipe

ByLily Cross February 2, 2026February 2, 2026

Introduction

Chicken Parmesan Soup is a comforting and creamy dish that combines all the classic flavors of chicken Parmesan in a warm, hearty soup. Perfect for cozy nights, this recipe uses tender chicken, cheesy goodness, and fresh spinach for a satisfying meal.

A close-up view of a bowl filled with creamy orange-colored soup topped with chunks of chicken and sprinkled with finely chopped green herbs and grated cheese, the soup has an oily shine and a textured surface with specks of black pepper. A slice of toasted bread with a golden-brown crust is placed inside the bowl, resting on the soup on the right side. The bowl itself has a smooth gradient glaze with shades of brown and blue, set on a white marbled surface. A silver spoon and a dark blue cloth napkin are partially visible near the bowl. photo taken with an iphone --ar 4:5 --v 7

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 cup heavy cream (For a lighter version, substitute half-and-half.)
1 cup grated Parmesan cheese
1 tablespoon Italian seasoning
Salt, to taste
Pepper, to taste
1 cup tortellini (fresh or frozen)
1 cup fresh spinach
Fresh basil, for garnish

Instructions

Step 1: Place the chicken breasts at the bottom of the Crock Pot.
Step 2: Add the diced onions and minced garlic on top of the chicken.
Step 3: Pour in the chicken broth and diced tomatoes. Stir to combine.
Step 4: Sprinkle Italian seasoning over the mixture and season with salt and pepper to taste.
Step 5: Cover the Crock Pot and cook on low for 6 hours, or until the chicken is cooked through and tender.
Step 6: Once cooked, remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Step 7: Stir in the heavy cream and grated Parmesan cheese, mixing until well combined.
Step 8: Add the tortellini and spinach to the soup, and cook on high for an additional 30 minutes, or until the tortellini is heated through.
Step 9: Serve hot, garnished with fresh basil if desired.

Tips & Variations

For a lighter soup, substitute half-and-half for the heavy cream.
Use fresh tortellini for a tender texture, or frozen for convenience.
Add red pepper flakes for a spicy kick.
Swap out spinach for kale or arugula if preferred.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight before reheating.

How to Serve

A close-up of a bowl of creamy tomato soup with layers of orange and light cream colors, topped with shredded pieces of chicken that are light beige with a sprinkle of black pepper and finely chopped green herbs. The soup bowl is white with a rough blue edge and is set on a dark wooden surface with a white marbled texture background. On the right side, a piece of toasted bread with a golden brown crispy texture is partially dipped into the soup. A silver spoon rests next to the bowl on a dark blue cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a Crock Pot?

Yes, you can prepare the soup on the stovetop. Simmer the chicken, onions, garlic, broth, and tomatoes over low heat for about 45 minutes or until the chicken is cooked through. Then proceed with shredding the chicken and adding the remaining ingredients.

Is it possible to make this soup dairy-free?

To make this soup dairy-free, substitute the heavy cream with coconut milk or a plant-based cream alternative, and use a dairy-free Parmesan substitute or nutritional yeast for a cheesy flavor.