Lu-Ann Simon February 5, 2026

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Crock Pot Creamy Chicken Parmesan Soup

Name: Crock Pot Creamy Chicken Parmesan Soup
Prep time: 15 min
Cook time: 6 h 30 min
Total time: 6 h 45 min
Cuisine: Italian
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; 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

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A bowl of Crock Pot Creamy Chicken Parmesan Soup is the kind of comfort that wraps you up like a warm blanket on a rainy evening, the kitchen filling with the slow, savory perfume of tomato, garlic, and melted Parmesan. This soup turns the bright, familiar flavors of chicken Parmesan into a smooth, spoonable meal, perfect for weeknights, cozy weekend lunches, or anytime you want something soothing and special. If you love the idea of hands-off cooking that still delivers deep flavor, this slow cooker version is for you, and it pairs beautifully with other homestyle pasta dishes such as my chicken Parmesan crock pot recipe for times when you want more of that Italian comfort on the menu.

What Makes This Special

This Crock Pot Creamy Chicken Parmesan Soup succeeds because it blends three satisfying elements, simmered slowly so each layer of flavor has a chance to shine. The chicken becomes tender and juicy from the long, gentle cook, the tomatoes create a slightly bright and tangy backdrop, and the heavy cream plus Parmesan round everything into a silky, rich finish. The result is familiar but different, a bowl that tastes like a hug crossed with your favorite Italian dinner.

The soup is also ideal for busy cooks, because the slow cooker does the heavy lifting. Toss ingredients in the pot in the morning, go about your day, and come home to a house that smells like a restaurant kitchen. A few highlights
Comforting, creamy texture that still feels light thanks to bright tomatoes
Hands-off preparation, great for busy days or easy entertaining
Taste reminiscent of chicken Parmesan, with the convenience of a one-pot meal

Ingredients and Key Notes

Before you start, think about roles for each ingredient. The chicken provides substance and protein, the broth and tomatoes build the savory base, the cream and Parmesan create a silky texture, and the tortellini and spinach add body and color at the end. If you prefer a lighter finish, swap half-and-half for the heavy cream as noted below.

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
to taste salt
to taste pepper
1 cup tortellini (fresh or frozen)
1 cup fresh spinach
for garnish fresh basil

Notes, briefly
Use good quality chicken broth for deeper flavor. Fresh tortellini warms faster and gives a silkier texture than dried. Grate the Parmesan yourself if you can, it melts and integrates better than pre-grated varieties.

How to Cook Crock Pot Creamy Chicken Parmesan Soup

Place the chicken breasts at the bottom of the Crock Pot. Arrange them flat so they cook evenly, you should already smell a faint hint of the chicken and onion starting to mingle as the pot warms.
Add the diced onions and minced garlic on top of the chicken. The onions will soften and the garlic will mellow into the broth, offering a sweet, aromatic base.
Pour in the chicken broth and diced tomatoes. Stir to combine. You will see the pot come together as reds and golden broth swirl, and the steam will carry a bright, tomato-forward scent.
Sprinkle Italian seasoning over the mixture and season with salt and pepper to taste. The herbs will perfume the liquid and promise classic Italian notes in every spoonful.
Cover the Crock Pot and cook on low for 6 hours, or until the chicken is cooked through and tender. During this slow simmer, the chicken fibers will relax and absorb the tomato-broth flavors.
Once cooked, remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup, the texture will become succulent and easy to bite.
Stir in the heavy cream and grated Parmesan cheese, mixing until well combined. The soup will thicken slightly and turn a richer, creamier color as the cheese melts into the hot broth.
Add the tortellini and spinach to the soup, and cook on high for an additional 30 minutes, or until the tortellini is heated through. The tortellini should be tender but still springy, and the spinach will wilt into a deep green.
Serve hot, garnished with fresh basil if desired. Take a moment to inhale, the basil will raise the brightness of the soup and add a fresh, herbaceous finish.

Prep ~15 minutes, Cook ~6 hours 30 minutes, Total ~6 hours 45 minutes, Servings ~6, Kcal ~380 per serving

Make-Ahead and Prep Tips

You can save time by doing several things in advance. Chop the onions and mince the garlic up to 48 hours ahead and store them in an airtight container in the fridge. Measure out the Italian seasoning and grate the Parmesan the day before to avoid last minute prep. If you want to make the soup base early, cook the chicken, broth, tomatoes, onions, and seasoning in the slow cooker, cool it, then refrigerate. When you are ready to serve, reheat gently, shred the chicken, then add cream, cheese, tortellini, and spinach to finish. This approach lets you enjoy the fresh finishing touches while cutting active cooking time to about 40 minutes on serving day.

If you plan to freeze, do not add the cream, Parmesan, or tortellini before freezing, keep those separate. Freeze the base in portioned, freezer-safe containers for up to three months, then thaw in the fridge overnight before finishing.

Storing and Reheating

Refrigerate leftovers promptly in airtight containers within two hours of cooking. The soup will keep in the fridge for 3 to 4 days. When reheating, do so gently on the stovetop over low to medium heat, stirring often, and add a splash of broth or water if the soup looks thick. If the cream has separated after chilling, whisk it in slowly while warming to coax the texture back to smoothness.

For longer storage freeze without the cream, Parmesan, and tortellini. Freeze the strained soup base for up to 3 months. When ready to eat, thaw the base in the fridge overnight, reheat slowly on the stove, then finish with heavy cream, freshly grated Parmesan, and fresh or frozen tortellini, cooking until the tortellini is tender. A freshness cue is the aroma and color, the soup should smell bright and savory with no sour notes, and the tomato color should remain a warm red rather than dull brown.

Perfect Pairings

Garlic bread or crusty Italian bread for dipping and soaking up the creamy broth
Simple mixed green salad with lemon vinaigrette to cut richness
Light roasted vegetables such as asparagus or broccolini for a green side
A small serving of roasted or steamed green beans with lemon zest
Warm dinner rolls brushed with a little olive oil and herbs

For a cozy pasta followup, you might also enjoy my crockpot garlic Parmesan chicken pasta as a second-course idea or for nights when you want an extra helping of Parmesan comfort.

Make It Your Own

Try these variations to tailor the soup to your tastes or what you have on hand
Add turkey bacon, crisped and chopped, for a smoky, savory lift without pork, swap in turkey bacon for a lighter, leaner touch.
Use shredded rotisserie chicken instead of cooking raw breasts to save time, and reduce slow cooker time to one hour on low just to marry flavors.
Replace tortellini with cooked pasta or orzo if you prefer smaller bites, add them at the end just to heat through.
Make it lower fat by cutting the heavy cream in half and using half-and-half, the soup will still be creamy with less richness.
Stir in a tablespoon of sun dried tomato paste for a deeper, slightly sweet tomato flavor.
Top individual bowls with extra Parmesan and a sprinkle of red pepper flakes for heat, or fold in a few teaspoons of balsamic glaze for a tangy finish.
For a vegetarian twist, omit the chicken and use chickpeas or white beans, add a bit more Parmesan and simmer the flavors longer for depth.

Pro Tips for Best Results

Allow the chicken to rest for a few minutes before shredding, this preserves juices and yields tender strands.
Use fresh Parmesan and grate it yourself, it melts more smoothly into the soup than pre-grated cheese.
If you use frozen tortellini, add it straight from the freezer, but check for doneness early as brands vary.
Avoid boiling the soup after adding cream, instead heat gently, simmering on low until warmed, to prevent separation.
Taste and adjust seasoning at the end, Parmesan adds saltiness so final adjustments are important.
If your soup is thicker than you like after chilling, whisk in warm chicken broth to loosen it before reheating.

Frequently Asked Questions

What kind of chicken is best for this soup
Boneless, skinless chicken breasts are specified because they shred nicely and cook evenly in the slow cooker. You can also use boneless chicken thighs for a slightly richer texture and more forgiving cooking, but adjust the final seasoning to taste.

Can I use pre-cooked chicken or rotisserie chicken
Yes, swap in shredded rotisserie chicken to save time, and shorten the Crock Pot stage to about 30 to 60 minutes on low, just long enough to warm and meld the flavors before adding cream and tortellini.

Will the cream separate if I freeze the soup
Cream can separate when frozen and thawed, so it is best to freeze the soup base without the cream, Parmesan, and tortellini. Finish the thawed soup with fresh cream and cheese when reheating for the best texture.

How long can I keep leftovers in the fridge
Store leftovers in an airtight container for 3 to 4 days in the refrigerator. Reheat gently on the stovetop to preserve the creamy texture, and add a splash of broth if it seems thick.

Can I make this dairy-free
To make a dairy-free version, use a full-fat coconut milk for creaminess and omit the Parmesan, or use a dairy-free Parmesan-style alternative. Keep in mind the flavor will shift away from classic Parmesan notes but the soup will still be rich and comforting.

What if my tortellini gets too soft
Tortellini can overcook if left too long, especially fresh varieties. Check for doneness early during the final 30 minutes, and remove the pot from the heat as soon as the tortellini is tender but still holds its shape.

Can I add vegetables like carrots or celery
Yes, add diced carrots or celery at the start with the onions to give more texture and flavor. They will soften during the long cook and contribute a gentle sweetness to the broth.

Final Thoughts

Crock Pot Creamy Chicken Parmesan Soup is an easy way to bring the flavors of a classic Italian favorite into a spoonable, weeknight-friendly format that families and guests will love. The slow cooker does most of the work, while a few fresh finishing touches like grated Parmesan and basil make the bowl feel special. Make a pot on a busy day and enjoy the comfort of a warm, satisfying meal that looks and tastes like it took far more time than it did. I hope you give this one a try and let it become a regular cozy dinner in your rotation.