Crock Pot Creamy Chicken Parmesan Soup: Cozy Comfort In A Bowl Recipe

Introduction

Chicken Parmesan Soup is a creamy, comforting dish that combines the classic flavors of chicken Parmesan in a warm, hearty soup. Perfect for chilly days, this recipe uses tender chicken, savory broth, and cheesy goodness for a satisfying meal.

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

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

Tips & Variations

• Use half-and-half instead of heavy cream for a lighter soup without sacrificing creaminess.
• Fresh or frozen tortellini both work well; adjust cooking time slightly if using fresh.
• Add a pinch of crushed red pepper flakes for a hint of heat.
• Swap fresh spinach for kale or swiss chard for a different leafy green option.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally, to prevent the cream from separating. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup on the stovetop instead of a Crock Pot?

Yes, you can cook the chicken, onions, garlic, broth, and tomatoes in a large pot over medium heat until the chicken is cooked through. Then shred the chicken and continue with the remaining steps, simmering the tortellini and spinach until tender.

What can I use if I don’t have tortellini?

You can substitute tortellini with other small pasta shapes like shells, orecchiette, or even gnocchi for a similar texture and size in the soup.