Crock Pot Creamy Chicken Parmesan Soup
This comforting soup combines tender chicken, rich creaminess, and zesty Italian flavors, perfect for weeknight dinners or cozy gatherings.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup diced onion
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream Substitute half-and-half for a lighter version
- 1 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 1 cup tortellini (fresh or frozen)
- 1 cup fresh spinach
- Fresh basil for garnish
Instructions
Preparation
- Place chicken at the bottom of the Crock Pot.
- Add diced onions and minced garlic right on top.
- Pour in the chicken broth and diced tomatoes; stir to combine.
- Sprinkle Italian seasoning over the mixture, and season with salt and pepper to taste.
- Cover the Crock Pot and cook on low for 6 hours until the chicken is tender.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in heavy cream and grated Parmesan, mixing well.
- Add tortellini and spinach, then cook on high for an additional 30 minutes until heated through.
- Serve hot, garnished with fresh basil if desired.
Notes
This soup is best enjoyed hot. Serve it with a side of crusty bread or over fresh greens for a complete meal. Consider adding a sprinkle of extra Parmesan or a drizzle of olive oil for enhanced flavor. Store leftovers in an airtight container for about 3-4 days. For freezing, leave out the tortellini as they can become mushy upon reheating.