Description
This Crockpot Chicken Parmesan Soup is a comforting and hearty meal combining tender chicken, rich tomato broth, creamy cheese, and perfectly cooked rotini pasta. Slow-cooked to develop deep flavors, it offers a delightful twist on traditional chicken parmesan in a warming soup form, ideal for cozy family dinners.
Ingredients
Soup Ingredients
- 3 boneless chicken breasts
- 1 tablespoon minced garlic
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons Italian seasoning
- 4 cups chicken broth
- 1 cup freshly shaved parmesan cheese
- 1 cup heavy whipping cream
- 8 oz uncooked rotini pasta
Toppings
- 1/2 cup bread crumbs
- 1 tablespoon butter
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Combine Ingredients in Crockpot: Place the boneless chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth into the crockpot. Stir gently to mix the ingredients.
- Cook the Soup Base: Cover the crockpot with the lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours. This slow cooking allows the flavors to meld and the chicken to become tender.
- Shred Chicken and Add Dairy & Pasta: Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot, then stir in the parmesan cheese, heavy whipping cream, and uncooked rotini pasta. Cover and cook on low for an additional 30 minutes or on high for 15 minutes until the pasta is tender.
- Prepare Breadcrumb Topping: While the pasta cooks, melt the butter in a saucepan over medium heat on the stovetop. Add the bread crumbs and sauté until they become golden brown and crispy. Remove from heat and set aside.
- Serve and Garnish: Ladle the soup into bowls and top each serving with shredded mozzarella cheese and the toasted bread crumbs for added texture and cheesy flavor. Serve immediately and enjoy your comforting chicken parmesan soup.
Notes
- You can substitute rotini pasta with any short pasta shape if preferred.
- If you prefer a lower-fat version, use half-and-half instead of heavy whipping cream.
- For a thicker soup, reduce the amount of chicken broth or cook uncovered for the last 10 minutes to evaporate excess liquid.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adding fresh basil or parsley as garnish can enhance flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
