Crockpot Chicken Parmesan Soup

Crockpot Chicken Parmesan Soup, a delightful twist on the classic Italian dish, combines the rich flavors of chicken parmesan with the comforting warmth of a hearty soup. This easy-to-make recipe is perfect for busy weeknights or a cozy weekend meal. Simply toss all the ingredients into your crockpot and let it work its magic, filling your home with an irresistible aroma.

To start, you’ll need boneless, skinless chicken breasts, diced tomatoes, tomato sauce, chicken broth, garlic and a mix of Italian herbs. For added creaminess, stir in some parmesan cheese towards the end of cooking. Don’t forget to add a handful of pasta, like small shells or fusilli, to give the soup a satisfying texture.

As the soup simmers away, the chicken becomes tender and flavorful, absorbing the delicious blend of spices and tomatoes. Serve it with a sprinkle of fresh basil, a generous amount of shredded parmesan and croutons on top. Pair it with a Caesar salad for a truly satisfying comfort meal. Enjoy your Crockpot Chicken Parmesan Soup with friends and family, and savor each spoonful of this heartwarming dish.

Ingredients for Crockpot Chicken Parmesan Soup:

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Ingredients:

• 2.5-3 cups cooked, pre-shredded chicken
• 2 garlic cloves, minced
• 1 (32 oz) jar Rao’s Homemade Marinara
• 1 (14 oz) can diced tomatoes  
• 1 tsp salt
• 1 tsp ground pepper
• 2 tsp Italian Seasoning
• 1 bunch fresh basil
• 4 cups low sodium chicken broth
• 1 cup parmesan cheese (freshly shaved) 
• 1 cup heavy cream
• 8 oz fusilli pasta (uncooked)
• 1 Boursin Garlic And Herb Cheese
• *To prepare it on the stovetop, you’ll need 1 tablespoon of olive oil to sauté the garlic. Find Stove Top Directions below.

Instructions:

1. Combine Ingredients in the Crockpot. Place the chicken breast, minced garlic, diced tomatoes, tomato sauce, salt, pepper, Italian seasoning, basil, chicken broth, heavy whipping cream, and Boursin cheese into the crockpot.
2. Cook. Place the lid on the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours.
3. Add in Remaining Ingredients. About 30 minutes before cooking is complete, mix in the shredded parmesan cheese and fusilli pasta. If you’re using raw chicken, shred it and return it to the crockpot.
4. Garnish and Serve. Garnish each individual soup serving with parmesan cheese and croutons. Enjoy!

Equipment:

Don’t have a Crockpot? Try it on the Stove Top!

To prepare it on the stovetop, you’ll need 1 tablespoon of olive oil to sauté the garlic.

1. Combine Ingredients. In a large pot, heat 1 tbsp olive oil over medium heat. Once the oil is hot, add garlic and sauté until fragrant, approximately 2 minutes. Incorporate chicken breast, diced tomatoes, tomato sauce, salt, pepper, Italian seasoning, basil, chicken broth, heavy whipping cream, and Boursin cheese. Reduce the heat and let it simmer until the chicken is thoroughly cooked and tender, about 30 minutes. Remove the chicken, dice it, and set aside. *Note: The cooking time remains the same even if you use pre-cooked chicken.
2. Cook the Pasta. Start by pouring 1 cup of water into a pot and bringing it to a rolling boil. Once it’s boiling, add the fusilli pasta along with the shredded parmesan, and cook according to the package instructions.
3. Add diced chicken. After the pasta has completed cooking, return the diced chicken to the pot. If necessary, add a cup of water to achieve your desired soup consistency. If you used precooked chicken, it can stay in the pot while the pasta cooks.
4. Garnish and Serve. Garnish each individual soup serving with parmesan cheese and croutons. Enjoy!

Looking to prepare this in the Instant Pot? Here’s a simple guide!

1. Combine Ingredients. Press the sauté function in a 6 or 8 quart Instant Pot and add 1 tbsp olive oil. Once hot, add garlic and cook until fragrant, about 2 minutes. Add in tomato sauce, oregano, salt and pepper and cook for 30 seconds. Add in diced tomatoes, chicken breasts, basil, and chicken broth, then mix well. Turn off the sauté function.
2. Pressure Cook for 9 Minutes. Secure the lid and adjust the pressure-release valve to the sealing position. Cook the soup on manual high pressure for 9 minutes, followed by a quick release.
3. Dice Chicken. Once the pressure has been released and it’s safe to open the lid, take out the chicken, cut it into bite-sized pieces, and cover it to keep warm while the pasta is cooking.
4. Cook Pasta. Turn on sauté function on the Instant Pot and pour in 1 cup of water. Once it reaches a boil, add the pasta and cook it according to the instructions on the package. After the pasta is done cooking, return the diced chicken to the pot.
5. Add heavy whipping cream and Boursin cheese. Carefully incorporate the heavy whipping cream and Boursin cheese into the mixture. As the cheese melts, it will create a rich and creamy texture in the soup. Allow a few minutes for it to fully dissolve. If needed, add the extra cup of water to reach your preferred soup consistency.
6. Garnish and Serve. Garnish each individual soup serving with parmesan cheese and croutons. Enjoy!

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