Dinner

Crock Pot Creamy Chicken Parmesan Soup Recipe

ByLily Cross January 22, 2026January 22, 2026

Introduction

This Crock Pot Creamy Chicken Parmesan Soup is a cozy, comforting dish perfect for chilly days. It combines tender chicken, flavorful herbs, and creamy cheese in a simple slow-cooker recipe that anyone can make.

A deep bowl filled with creamy orange tomato soup that looks smooth and rich, topped with four chunky pieces of shredded chicken in the center. Around the chicken, there are thin green strips of fresh herbs scattered on the soup’s surface. On the edge of the bowl, a piece of golden toasted bread with a crisp, bubbly texture leans inside, showing crunchy coating with visible black pepper or seeds. The bowl sits on a white marbled surface with a soft-cloth napkin and a silver spoon nearby. 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
to taste salt
to taste pepper
1 cup tortellini (fresh or frozen)
1 cup fresh spinach
for garnish fresh basil

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 gently 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 heavy cream.
Use fresh or frozen tortellini depending on what you have available.
Add a pinch of crushed red pepper flakes for some heat.
Spinach can be swapped for kale or arugula for a different flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over medium heat, stirring occasionally. The tortellini may absorb some liquid, so add a splash of broth or water if the soup feels too thick.

How to Serve

A bowl filled with creamy orange and white soup with a slightly oily texture on top, garnished with five pieces of shredded chicken that have a light brown color and a soft texture. Thin dark green strips of herbs are sprinkled across the surface, adding contrast. On one side of the bowl, a piece of toasted bread with a golden-brown crust and visible black pepper sits partially dipped in the soup. The bowl itself has a natural beige and blue glaze finish. The bowl is placed on a white marbled surface with a folded dark teal napkin and a silver spoon beside it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken instead of raw chicken breasts?

Yes, you can add cooked, shredded chicken later in the cooking process. Adjust the cooking time accordingly and add the chicken in step 7 to heat through.

Is this soup freezer-friendly?

You can freeze the soup, but it’s best to leave out the tortellini before freezing, as it may become mushy. Add fresh tortellini when reheating.