Go Back

Crockpot Chicken Parmesan Soup

Crockpot chicken parmesan soup with tender shredded chicken, a rich tomato-parmesan broth, and penne or rigatoni cooked at the end for the right bite. Finished with mozzarella that melts on top for classic chicken parm flavor in soup form.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 1.5 lb chicken breasts raw
Canned tomatoes
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
Broth and tomato base
  • 4 cup chicken broth
  • 2 tbsp tomato paste
Aromatics and seasoning
  • 4 garlic minced
  • 1 onion diced
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
Pasta
  • 8 oz penne or rigatoni added last 30 min
Cheese
  • 1.5 cup shredded mozzarella
  • 0.5 cup parmesan grated
Serving toppings
  • 0.5 fresh basil and garlic breadcrumbs for serving
  • 0.25 garlic breadcrumbs for serving
Salt and pepper
  • 0.25 salt to taste
  • 0.25 black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Build the soup in the slow cooker
  1. Place the raw chicken in the crockpot. Add the crushed tomatoes, diced tomatoes, chicken broth, tomato paste, garlic, onion, Italian seasoning, and dried basil.
  2. Cook on Low for 5-6 hours until the chicken is tender, or cook on High for 3 hours if you need it sooner. Keep the lid on throughout cooking.
Shred and finish with pasta
  1. Remove the chicken from the crockpot and shred it, then return the shredded chicken to the pot. Stir until the chicken is evenly distributed in the broth.
  2. Add the penne or rigatoni to the crockpot and cook on High for 25-30 minutes until the pasta is tender. Stir once or twice during the final cooking time to prevent sticking.
Melt the cheese and serve
  1. Top each bowl with shredded mozzarella and grated parmesan. Place bowls under the broiler briefly or microwave for a short burst to melt the cheese.
  2. Garnish with fresh basil and garlic breadcrumbs right before serving. Season each bowl with salt and black pepper to taste.

Notes

Pro tip: shred the chicken while it’s still warm so it breaks into bite-size strands that mix through the broth. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove or microwave, adding a splash of broth if thick. Freezing is not recommended because pasta can soften after thawing. For a lower-carb swap, replace the pasta with cooked cauliflower florets and stir them in at the end just to warm through.