Description

This comforting Crockpot Chicken Parmesan Soup combines the rich flavors of classic chicken parmesan with the ease of slow cooking. Tender chicken breasts simmer in a savory tomato broth with Italian seasoning, garlic, and chicken broth, then enriched with Parmesan, cream, and rotini pasta. Topped with melted mozzarella cheese and crispy buttery bread crumbs, this hearty soup is perfect for cozy family dinners.

Ingredients

Main Ingredients

3 boneless chicken breasts
1 tablespoon minced garlic
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons Italian seasoning
4 cups chicken broth
1 cup freshly shaved Parmesan cheese
1 cup heavy whipping cream
8 oz rotini pasta (uncooked)

Toppings

½ cup bread crumbs
1 tablespoon butter
1 ½ cups shredded mozzarella cheese

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Instructions

Combine Ingredients: Add the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth to the crockpot. Stir well to mix all ingredients.
Cook Chicken: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
Shred Chicken: Using two forks, shred the chicken directly in the crockpot to blend it into the soup base.
Add Cheese and Pasta: Stir in freshly shaved Parmesan cheese, heavy whipping cream, and uncooked rotini pasta. Cover and continue cooking on low for 30 minutes or high for 15 minutes, until the pasta is tender.
Prepare Topping: While the pasta cooks, sauté the bread crumbs in 1 tablespoon of butter in a small saucepan over medium heat for 3-4 minutes until golden and crispy.
Serve: Ladle the soup into bowls and top each serving with shredded mozzarella cheese and a sprinkle of crispy bread crumbs for added texture and flavor.

Notes

You can substitute rotini pasta with any small pasta shape such as penne or elbow macaroni.
For a lower calorie version, use half-and-half instead of heavy cream.
Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid overcooking the pasta.
To make it gluten-free, use gluten-free pasta and gluten-free bread crumbs.