Dinner

Crock Pot Creamy Chicken Parmesan Soup Recipe

BySarah Summers January 24, 2026January 24, 2026

Introduction

This Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty dish perfect for chilly days. Combining tender chicken, creamy broth, and Italian flavors, it’s an easy meal that feels indulgent yet done effortlessly in your slow cooker.

A deep bowl filled with creamy orange tomato soup that looks smooth and rich, topped with four chunky pieces of shredded chicken in the center. Around the chicken, there are thin green strips of fresh herbs scattered on the soup’s surface. On the edge of the bowl, a piece of golden toasted bread with a crisp, bubbly texture leans inside, showing crunchy coating with visible black pepper or seeds. The bowl sits on a white marbled surface with a soft-cloth napkin and a silver spoon nearby. Photo taken with an iphone --ar 4:5 --v 7

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 (For a lighter version, substitute half-and-half.)
1 cup grated Parmesan cheese
1 tablespoon Italian seasoning
Salt, to taste
Pepper, to taste
1 cup tortellini (fresh or frozen)
1 cup fresh spinach
Fresh basil, for garnish

Instructions

Step 1: Place the chicken breasts at the bottom of the Crock Pot.
Step 2: Add the diced onions and minced garlic on top of the chicken.
Step 3: Pour in the chicken broth and diced tomatoes. Stir gently to combine.
Step 4: Sprinkle the Italian seasoning over the mixture and season with salt and pepper to taste.
Step 5: Cover the Crock Pot and cook on low for 6 hours, or until the chicken is cooked through and tender.
Step 6: Once cooked, remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the soup.
Step 7: Stir in the heavy cream and grated Parmesan cheese until well combined.
Step 8: Add the tortellini and fresh spinach to the soup. Cook on high for an additional 30 minutes, or until the tortellini is heated through and the spinach is wilted.
Step 9: Serve the soup hot, garnished with fresh basil if desired.

Tips & Variations

For a lighter soup, substitute half-and-half for the heavy cream without sacrificing creaminess.
Use fresh tortellini for a tender texture, or frozen if that’s more convenient.
Add a pinch of red pepper flakes for a subtle spicy kick.
Try swapping fresh spinach for kale or Swiss chard for a different leafy green version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Tortellini may absorb liquid over time, so add a splash of broth or water when reheating if the soup seems too thick.

How to Serve

A bowl filled with creamy orange and white soup with a slightly oily texture on top, garnished with five pieces of shredded chicken that have a light brown color and a soft texture. Thin dark green strips of herbs are sprinkled across the surface, adding contrast. On one side of the bowl, a piece of toasted bread with a golden-brown crust and visible black pepper sits partially dipped in the soup. The bowl itself has a natural beige and blue glaze finish. The bowl is placed on a white marbled surface with a folded dark teal napkin and a silver spoon beside it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a Crock Pot?

Yes, you can prepare this soup on the stove over low heat. Simmer the chicken, onions, garlic, broth, and tomatoes for about 1 hour until the chicken is tender, then proceed with shredding and adding the remaining ingredients.

Can I freeze this soup?

It’s best to freeze before adding the cream, Parmesan, tortellini, and spinach, as they may change texture when frozen. Freeze the broth and chicken mixture in airtight containers for up to 3 months. Thaw and finish the soup with the dairy and fresh ingredients when ready to serve.