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Crockpot Chicken Parmesan Soup

Crockpot chicken Parmesan soup simmers chicken, marinara, tomatoes, and Italian seasoning in a 6-quart slow cooker until tender enough to shred. Heavy cream and Parmesan make the broth creamy, while pasta, mozzarella, and fresh basil finish each bowl.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1.5 lb chicken breasts boneless, skinless, thawed
  • 1 yellow onion small, diced
  • 3 cloves garlic minced
  • 1 jar (24 oz) marinara sauce
  • 1 can (14.5 oz) diced tomatoes undrained
  • 4 cups low-sodium chicken broth
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese finely grated
For serving
  • 8 oz small pasta such as ditalini
  • 1 cup mozzarella cheese shredded
  • 0.25 cup basil fresh, chopped

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the soup
  1. Put the chicken, onion, garlic, marinara sauce, diced tomatoes, broth, Italian seasoning, salt, and pepper in a 6-quart slow cooker.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F in the thickest part.
  3. Transfer the chicken to a cutting board and shred it with two forks.
  4. Stir the heavy cream and Parmesan into the soup.
  5. Return the shredded chicken to the slow cooker.
Cook the pasta and serve
  1. Cook the pasta in a pot of boiling water according to the package directions until al dente, then drain.
  2. Divide the pasta among bowls.
  3. Ladle the soup over the pasta.
  4. Top with mozzarella and basil.

Notes

For the best texture, cook and store the pasta separately so it does not soak up the broth. Refrigerate soup for up to 3–4 days; freeze the soup without pasta for up to 3 months, then add cream after reheating for a smoother texture. Use gluten-free pasta if needed.