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Crock Pot Creamy Chicken Parmesan Soup served in a white bowl topped with fresh basil and grated Parmesan

Crock Pot Creamy Chicken Parmesan Soup

A rich and hearty slow cooker soup with tender shredded chicken, cheese tortellini, fresh spinach, and a creamy Parmesan broth with bright tomato flavor. Perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 1 cup diced onion
  • 2 cloves garlic minced
  • 3 cups chicken broth low-sodium recommended
  • 14.5 oz canned diced tomatoes 1 can, with juices
  • 1 cup heavy cream substitute half-and-half for a lighter version
  • 1 cup grated Parmesan cheese freshly grated recommended
  • 1 tbsp Italian seasoning
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper or to taste
  • 1 cup tortellini fresh or frozen
  • 1 cup fresh spinach
  • 2 tbsp fresh basil for garnish

Equipment

  • Crock Pot or slow cooker
  • Cutting board
  • Measuring cups and spoons
  • Mixing spoon
  • Two forks for shredding
  • Whisk

Method
 

  1. Place the chicken breasts flat in a single layer at the bottom of your Crock Pot.
  2. Add the diced onion and minced garlic on top of the chicken. Pour in the chicken broth and the full can of diced tomatoes including the juices. Stir gently to combine.
  3. Sprinkle the Italian seasoning over the mixture and season with salt and pepper. Cover and cook on low for 6 hours until the chicken is fully cooked through and pulls apart easily. Do not lift the lid during cooking.
  4. Remove the chicken breasts and shred using two forks. Return all shredded chicken to the soup and stir to incorporate.
  5. Stir in the heavy cream and grated Parmesan cheese until the broth is smooth and creamy. If the Parmesan clumps, reduce heat slightly and whisk gently.
  6. Add the tortellini and fresh spinach. Switch to high and cook for 20 to 30 minutes until the tortellini is tender and the spinach is wilted. Watch closely as fresh tortellini can overcook quickly. Serve hot with fresh basil.

Notes

Use freshly grated Parmesan for the smoothest melt. Chicken thighs can be substituted for juicier results using the same cook time. Reheat leftovers on low with a splash of broth. For freezing, leave tortellini out of the batch you plan to freeze and cook fresh pasta when reheating. Romano or Asiago can substitute for Parmesan.