Crock Pot Creamy Chicken Parmesan Soup
A comforting, flavorful soup blending tender chicken, savory spices, and a creamy texture, perfect for chilly evenings or busy weeknights.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts Use uniform size for even cooking.
- 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 with half-and-half.
- 1 cup grated Parmesan cheese Adjust seasoning due to added saltiness.
- 1 tablespoon Italian seasoning Feel free to add more of your favorite herbs.
- 1 cup tortellini (fresh or frozen) Cooking time may vary based on the type.
- 1 cup fresh spinach
- Fresh basil, for garnish Adds a pop of color and aroma.
Instructions
Preparation
- Place the chicken breasts at the bottom of your Crock Pot.
- Add the diced onions and minced garlic on top of the chicken.
- Pour in the chicken broth and diced tomatoes; stir to combine.
- Sprinkle the Italian seasoning, then season with salt and pepper to taste.
Cooking
- Cover the Crock Pot and cook on low for about 6 hours.
- After 6 hours, remove the chicken breasts and shred them using two forks.
- Stir in the heavy cream and grated Parmesan cheese until combined.
- Add the tortellini and fresh spinach; cook on high for an additional 30 minutes.
- Serve hot, garnished with fresh basil.
Notes
For optimal creaminess, ensure the heavy cream is at room temperature before adding. Store leftovers in an airtight container for up to 4 days.