If you’re craving a comforting dish that wraps you in cozy, cheesy warmth, this Slow Cooker Chicken Parmesan Soup Recipe is exactly what you need. It’s a luscious blend of hearty chicken, rich tomato broth, tender pasta, and layers of melty cheese—all slow-cooked to bring out deep, satisfying flavors. Perfect for chilly evenings or anytime you want a bowl of pure comfort, this recipe transforms the classic chicken Parmesan into a soul-soothing soup that’s both simple to make and incredibly delicious.
Ingredients You’ll Need
Gathering the right ingredients is key to making a Slow Cooker Chicken Parmesan Soup Recipe that bursts with flavor. Each element, from the fragrant garlic to the creamy cheeses, plays a vital role in creating the perfect balance of taste and texture you’ll love.
- Chicken breasts or thighs: 1½ pounds of quality chicken ensures tender, juicy meat that soaks up the savory broth.
- Onion: 1 medium, diced for a sweet, aromatic base that enhances every spoonful.
- Garlic: 4 cloves, minced—garlic adds warmth and depth to the soup’s flavor profile.
- Crushed tomatoes: 1 (28 oz) can provides a bright, tangy foundation for the broth.
- Chicken broth: 4 cups bring a savory richness that complements the tomatoes perfectly.
- Tomato paste: 2 tablespoons intensify the tomato flavor for a more robust soup.
- Italian seasoning: 2 teaspoons for that classic blend of herbs that feels just like Italy in a bowl.
- Red pepper flakes (optional): ½ teaspoon adds a subtle kick if you like a little heat.
- Pasta (small shapes like ditalini or rotini): 2 cups, which absorb the broth while keeping a satisfying bite.
- Parmesan rind (optional): 1 piece—adding it while cooking enriches the soup with a deep, umami flavor.
- Fresh basil or parsley: ¼ cup, chopped for a refreshing herbaceous finish.
- Parmesan cheese: ½ cup, freshly grated brings nutty, salty creaminess into every spoonful.
- Mozzarella cheese: 1 cup, shredded—melts beautifully on top for that irresistible chicken Parmesan experience.
- Salt & black pepper: To taste, balancing and enhancing all the flavors.
How to Make Slow Cooker Chicken Parmesan Soup Recipe
Step 1: Combine Ingredients
Start by layering the flavor foundations right in your slow cooker. Add the chicken, diced onion, minced garlic, crushed tomatoes, tomato paste, chicken broth, Italian seasoning, and red pepper flakes if using. If you have a Parmesan rind, pop it in too—this little addition will gift your soup a deeper, savory complexity as it cooks.
Step 2: Cook Slowly
Set your slow cooker to LOW for 6 to 7 hours, or if time is tight, HIGH for 3 to 4 hours. This slow simmering lets the ingredients meld beautifully, allowing the chicken to become incredibly tender and the broth to develop rich, layered flavors.
Step 3: Shred the Chicken
Once the cooking time is up, remove the chicken from the pot. Use two forks to shred it into tender pieces that will melt into the soup and make every bite hearty and satisfying. Return the shredded chicken right back into the slow cooker for maximum flavor infusion.
Step 4: Add Pasta and Finish Cooking
Stir in your choice of small pasta shapes like ditalini or rotini. Cooking on HIGH for about 20 minutes will make sure the pasta becomes perfectly al dente, soaking up the delicious broth without getting mushy. This step brings that comforting, filling element that makes this soup truly special.
Step 5: Stir in Fresh Herbs and Parmesan
Finally, fold in the freshly chopped basil or parsley along with the freshly grated Parmesan cheese. These final touches add a fresh, creamy boost that mimics the classic chicken Parmesan toppings but in soul-warming soup form. Taste and adjust seasoning with salt and pepper as needed.
How to Serve Slow Cooker Chicken Parmesan Soup Recipe
Garnishes
Presentation can elevate this soup to an irresistible meal. Top each bowl with a generous handful of shredded mozzarella cheese that will melt into a gooey blanket over the hot soup. A sprinkle of extra Parmesan and a few fresh basil leaves or parsley sprigs give it a pop of color and flavor that’s inviting and delightful.
Side Dishes
Serve this Slow Cooker Chicken Parmesan Soup Recipe with crusty bread or garlic breadsticks for dipping, which is perfect for soaking up every last drop of broth. A simple green salad with a light vinaigrette or a side of steamed vegetables balances the richness of the soup beautifully.
Creative Ways to Present
For a cozy dinner party, serve the soup in mini bread bowls for a fun twist. You can also offer a “build-your-own” topping bar with extra cheeses, crushed red pepper, and fresh herbs to let your guests personalize their bowls. This makes the experience interactive and even more memorable.
Make Ahead and Storage
Storing Leftovers
Place any leftover Slow Cooker Chicken Parmesan Soup Recipe in airtight containers and refrigerate for up to 4 days. The flavors actually deepen overnight, making the next-day serving even more delicious.
Freezing
This soup freezes wonderfully. Portion it into freezer-safe containers or heavy-duty bags, and it will keep well for up to 3 months. For best results, leave out the pasta if you plan to freeze, and add freshly cooked pasta when reheating.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally. If frozen, thaw in the fridge overnight first. Add fresh pasta and cheese after reheating to keep everything tasting vibrant and fresh, just like the first day.
FAQs
Can I use frozen chicken for this Slow Cooker Chicken Parmesan Soup Recipe?
Yes, you can use frozen chicken breasts or thighs, but it will take longer to cook. Make sure the chicken is fully cooked before shredding and adding the pasta to avoid any food safety issues.
What substitutions can I make if I don’t have Italian seasoning?
If you don’t have Italian seasoning, a mix of dried basil, oregano, thyme, and rosemary works perfectly as a homemade blend to give you the classic Italian flavors.
Is it okay to skip the Parmesan rind?
Absolutely! The Parmesan rind adds extra depth and umami, but the soup will still be delicious without it. Just be sure to use good-quality Parmesan cheese for stirring in at the end.
Can I make this soup in a regular pot on the stove?
Yes! Combine all ingredients except the pasta, bring to a simmer, cover, and cook on low heat for about 1 to 1½ hours until the chicken is tender. Add pasta last and cook until al dente.
What is the best pasta to use in this soup?
Small shapes like ditalini, rotini, or small shells work best as they cook evenly and fit beautifully on a spoon, mixing well with the chicken and broth without overpowering the soup.
Final Thoughts
This Slow Cooker Chicken Parmesan Soup Recipe is a delightful twist on a beloved classic, combining comfort, convenience, and incredible flavors in one pot. Give it a try whenever you want something hearty, cheesy, and soul-satisfying that feels like a warm hug from the inside out. You’ll find it’s quickly earned a spot in your go-to recipe collection.
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Slow Cooker Chicken Parmesan Soup Recipe
- Total Time: 6 hours 35 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker Chicken Parmesan Soup combines tender chicken, savory tomatoes, Italian herbs, and cheesy goodness in a warm, comforting bowl. Perfect for a hearty meal, it features a slow-cooked broth infused with Parmesan rind and finished with fresh basil and melted mozzarella for an irresistible Italian-inspired dish.
Ingredients
Soup Base
- 1½ pounds chicken breasts or thighs
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken broth
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 1 piece Parmesan rind (optional)
- Salt and black pepper to taste
Pasta and Cheese
- 2 cups small pasta shapes (such as ditalini or rotini)
- ½ cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Garnish
- ¼ cup fresh basil or parsley, chopped
Instructions
- Combine Ingredients: Place the chicken breasts or thighs, diced onion, minced garlic, crushed tomatoes, tomato paste, chicken broth, Italian seasoning, red pepper flakes (if using), and Parmesan rind (if using) into the slow cooker.
- Cook: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours until the chicken is cooked through and flavors are well blended.
- Shred Chicken: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker, mixing it into the soup.
- Add Pasta: Stir in the pasta, then cook the soup on HIGH for about 20 minutes or until the pasta is al dente.
- Finish: Stir in the fresh basil or parsley along with the freshly grated Parmesan cheese. Taste and adjust the seasoning with salt and black pepper as needed.
- Serve: Ladle the soup into bowls, top with shredded mozzarella cheese, and garnish with additional fresh herbs if desired. Serve hot alongside crusty bread for a complete meal.
Notes
- Using a Parmesan rind adds depth of flavor but is optional.
- Adjust red pepper flakes amount to your spice preference or omit for a milder soup.
- Use small pasta shapes to ensure even cooking and ease of eating in soup form.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- If freezing, cook the pasta separately and add fresh when reheating to avoid mushy pasta.
- Prep Time: 15 minutes
- Cook Time: 6 hours 20 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
