Description

This Crockpot Chicken Parmesan Soup is a cozy, cheesy comfort food perfect for chilly days. Tender chicken breasts are slow-cooked with tomatoes and Italian seasonings, then enriched with creamy heavy cream, fresh spinach, and small pasta shapes. Finished with freshly grated Parmesan cheese, this hearty soup delivers all the delicious flavors of classic chicken Parmesan in a warm, comforting bowl.

Ingredients

Scale

Protein

2-3 boneless, skinless chicken breasts (about 1.5 pounds)

Liquids & Broth

6 cups low-sodium chicken broth
1 cup heavy cream

Vegetables & Herbs

1 (14.5 oz) can diced tomatoes with juices
2 cups fresh or frozen spinach
Fresh basil for garnish (optional)

Seasonings & Cheese

1 tablespoon Italian seasoning
1 teaspoon salt, plus more to taste
½ teaspoon black pepper, plus more to taste
¾ cup freshly grated Parmesan cheese, plus extra for serving

Pasta

½ cup small pasta shapes (such as ditalini or orzo), uncooked

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Instructions

Prepare the chicken: Place the boneless, skinless chicken breasts at the bottom of your crockpot. You can leave them whole or cut into chunks to speed up cooking.
Add liquids and tomatoes: Pour in the low-sodium chicken broth and canned diced tomatoes with their juice. Stir gently to combine all ingredients.
Season the soup: Sprinkle the Italian seasoning, salt, and pepper over the mixture. Stir gently to distribute the seasonings evenly.
Cook the chicken: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
Shred the chicken: Carefully remove the cooked chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot.
Add cream: Pour the heavy cream into the crockpot and stir thoroughly until well combined, giving the soup a rich, creamy texture.
Add spinach and pasta: Stir in the fresh or frozen spinach and uncooked small pasta shapes. Cover and cook on high for an additional 30-45 minutes, or until the pasta is tender.
Finish with Parmesan: Just before serving, stir in the freshly grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with additional salt and pepper if needed.
Serve and garnish: Ladle the soup into bowls and top with extra Parmesan cheese and fresh basil if desired. Enjoy your cozy, cheesy comforting meal!

Notes

For quicker cooking, you can cut the chicken into smaller pieces before adding to the crockpot.
If using frozen spinach, no need to thaw—just add it directly to the soup.
Small pasta shapes like ditalini, orzo, or small shells work best for this soup.
To keep the pasta from getting too mushy, add it in the last 30-45 minutes of cooking.
For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less rich.
Leftovers keep well in the refrigerator for up to 3 days; add extra broth when reheating if the soup thickens too much.