Crockpot Chicken Parmesan Soup

A creamy, tomato-based slow cooker soup packed with tender chicken, rotini pasta, and Parmesan cheese that brings all the flavors of classic Italian chicken Parmesan to your dinner table with minimal effort.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 portions

Course: Dinner, Main Course, Soup

Cuisine: American, Italian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

2 boneless skinless chicken breasts cubed into 1-inch pieces
28 oz crushed tomatoes 1 can
4 cups chicken broth
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon Italian seasoning
2 cups uncooked rotini pasta
1 cup shredded Parmesan cheese freshly grated preferred
salt and black pepper to taste

Equipment

Crockpot or slow cooker
Sharp knife and cutting board
Measuring cups and spoons
ladle
Cheese grater

Method

Cube chicken breasts into 1-inch pieces and place them into the crockpot.
Add crushed tomatoes and chicken broth to the crockpot.
Sprinkle in garlic powder, onion powder, Italian seasoning, salt, and black pepper. Stir to combine all ingredients evenly.
Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
30 minutes before serving, stir in the uncooked rotini pasta.
Cover again and cook until the pasta is tender, about 25-30 minutes.
Reduce heat to warm setting and gently stir in the heavy cream.
Let the soup sit for 5 minutes on warm to allow cream to heat through completely.
Serve hot with a generous sprinkle of Parmesan cheese and optional fresh parsley.

Notes

For best results, use freshly shredded Parmesan cheese as it melts better than pre-shredded varieties. If freezing, omit the pasta and cook it fresh when reheating. Add a splash of broth or cream when reheating if the soup has thickened. For extra flavor, stir in fresh basil right before serving.