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
Scale
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
