Description

This creamy Chicken Parmesan Soup is a comforting, hearty dish made in a Crock Pot. It combines tender shredded chicken, Italian-seasoned broth, Parmesan cheese, and tortellini, all simmered to perfection with fresh spinach and garnished with basil. Perfect for a cozy meal, it delivers classic Italian flavors in a warm, creamy soup.

Ingredients

Scale

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

Creamy and Pasta Additions

1 cup heavy cream (for a lighter version, substitute half-and-half)
1 cup grated Parmesan cheese
1 cup tortellini (fresh or frozen)

Greens and Garnish

1 cup fresh spinach
Fresh basil, for garnish

Instructions

Arrange chicken and aromatics: Place the boneless skinless chicken breasts at the bottom of the Crock Pot, then add the diced onion and minced garlic evenly on top.
Add liquids and seasoning: Pour in the chicken broth and the canned diced tomatoes, then sprinkle Italian seasoning, and season with salt and pepper to taste. Stir gently to combine.
Slow cook: Cover the Crock Pot with the lid and cook on low heat for 6 hours, or until the chicken is thoroughly cooked and tender enough to shred.
Shred chicken: Carefully remove the chicken breasts from the pot and use two forks to shred the meat into bite-sized pieces. Return the shredded chicken back to the soup in the Crock Pot.
Add cream and cheese: Stir in the heavy cream and grated Parmesan cheese until fully blended into the soup base, creating a creamy texture.
Add tortellini and spinach: Incorporate the tortellini and fresh spinach into the soup, then set the Crock Pot to high heat and cook for an additional 30 minutes, allowing the tortellini to cook through and the spinach to wilt.
Serve and garnish: Ladle the hot soup into bowls and garnish with fresh basil leaves if desired for added flavor and presentation.

Notes

For a lighter version, substitute half-and-half for the heavy cream.
Frozen tortellini can be used directly without thawing.
The soup can be made ahead and refrigerated; reheat gently before serving.
Use fresh Parmesan for the best flavor and melting quality.
Adjust seasoning with salt and pepper based on your taste preference.

Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes
Category: Soup
Method: Slow Cooking
Cuisine: Italian-American

Keywords: Chicken Parmesan Soup, Crock Pot Soup, Slow Cooker Chicken Soup, Creamy Chicken Soup, Italian Soup, Tortellini Soup, Comfort Food