If you’re looking for a cozy, comforting meal that practically makes itself, then you’re going to adore this Slow Cooker Chicken Parmesan Soup Recipe. It’s like having all your favorite Italian flavors tucked inside a warm, savory bowl of soup. Trust me, when I first tried this, I couldn’t believe how effortlessly delicious it turned out — and the family went absolutely crazy for it. Keep reading because I’m about to share the entire recipe and all my best tips so you can nail it every time!
Why You’ll Love This Recipe
- Effortless Slow Cooker Magic: You just dump everything in, set it, and forget it until dinner time.
- Rich Italian Flavors: Every spoonful tastes like a classic Chicken Parmesan, but in soup form.
- Family-Friendly Comfort Food: It’s a hit with adults and kids alike—my crew always asks for seconds.
- Perfect for Meal Prep: Makes a big batch you can enjoy all week or freeze for later.
Ingredients You’ll Need
I love how simple this soup’s ingredients are yet how beautifully they marry to create layers of flavor. Every component plays a role—from the tangy tomato paste to the Italian seasoning that gives it that authentic kick. When shopping, grab good-quality spaghetti sauce and fresh parmesan if you can; it really takes the soup up a notch.
- Boneless Skinless Chicken Breasts: They shred up tender and soak in all the flavors; using breasts gives you a nice lean protein base.
- Minced Garlic: Adds just the right punch without overpowering the broth.
- Dried Minced Onion Flakes: These dissolve beautifully in the slow cooker and build savory depth.
- Italian Seasoning: The secret blend that brings the whole Italian vibe to life.
- Tomato Paste: Concentrates the tomatoey goodness; don’t skip it!
- Tomato Sauce and Diced Tomatoes: Together, they create a hearty, slightly chunky tomato base.
- Chicken Broth: The liquid magic that ties the soup ingredients together with savory warmth.
- Spaghetti Sauce: Adds extra richness and that classic red sauce flavor we all love.
- Grated Parmesan Cheese: Added at the end for umami and that tang you expect from Chicken Parmesan.
- Campanelle Pasta: Its shape traps the soup’s sauce and flavors, making every bite delightful.
Variations
This Slow Cooker Chicken Parmesan Soup Recipe is super versatile — I love playing around with it depending on the season or what leftovers I have on hand. Feel free to tweak it to suit your tastes or dietary needs!
- Make it Creamy: I sometimes stir in a splash of half-and-half or cream right before serving for a luscious texture.
- Vegetable Boost: Add chopped spinach, zucchini, or mushrooms in the last 30 minutes of cooking for extra nutrition.
- Spicy Kick: Toss in a pinch of red pepper flakes if you like a little heat—my husband swears by this tweak!
- Gluten-Free: Swap campanelle for gluten-free pasta or use zucchini noodles after cooking for a low-carb option.
How to Make Slow Cooker Chicken Parmesan Soup Recipe
Step 1: Load Up Your Slow Cooker
Start by adding all the ingredients except the pasta into your 6-quart slow cooker — chicken breasts, minced garlic, dried onion flakes, Italian seasoning, tomato paste, tomato sauce, diced tomatoes, chicken broth, and spaghetti sauce. Give it all a good stir so everything’s evenly combined. This step sets the stage for deep, rich flavors to develop slowly throughout the day.
Step 2: Slow Cook Low and Slow
Cover and cook on LOW for 6 to 8 hours. I like to let it go longer on low if I’m busy—it makes the chicken ultra-tender and the flavors meld perfectly. Just set it in the morning, and come home to a savory kitchen smell that’ll welcome you right at the door.
Step 3: Shred the Chicken
Once cooking time’s up, carefully remove the chicken breasts and shred them with two forks. Shredding the chicken by hand keeps it from turning into mush and maintains nice texture in the soup.
Step 4: Add Shredded Chicken, Parmesan, and Pasta
Return the shredded chicken to the slow cooker along with the grated parmesan cheese and the campanelle pasta. Stir everything gently to combine. Then, cook on HIGH for another 15-20 minutes, or until the pasta is tender but not mushy.
Pro Tips for Making Slow Cooker Chicken Parmesan Soup Recipe
- Don’t Overcook the Pasta: Add it in the last 20 minutes on HIGH to keep it perfectly al dente and prevent sogginess.
- Use Fresh Parmesan: Grating fresh cheese right before adding makes a noticeable flavor difference compared to pre-grated packets.
- Shred While Warm: Shred the chicken right after cooking for easier shredding and to get the best texture.
- Adjust Seasonings at the End: Taste before serving and add salt or Italian seasoning to brighten flavors as needed.
How to Serve Slow Cooker Chicken Parmesan Soup Recipe
Garnishes
I always top my bowls with a sprinkle of freshly grated parmesan and a few torn basil leaves when I have them on hand. It adds a lovely brightness and fresh aroma. For extra indulgence, a little shredded mozzarella or a dollop of ricotta on top sends it over the edge.
Side Dishes
Crusty garlic bread or a warm baguette to dunk into the soup is my go-to. A simple arugula salad with a lemon vinaigrette also balances the richness of the soup beautifully for a well-rounded meal.
Creative Ways to Present
For special occasions, I like serving this soup in rustic bread bowls — it doubles as a fun presentation and adds that cozy, homemade touch that guests love. Another idea is to layer it with freshly grated cheese and broil for a couple minutes to get a bubbling cheese crust on top.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and find they keep well for about 3 to 4 days. The flavors deepen overnight, so leftovers often taste even better!
Freezing
This soup freezes nicely if you omit the pasta before freezing (pasta can get mushy after thawing). When ready to eat, thaw overnight, then add fresh pasta and simmer until cooked through.
Reheating
I reheat leftovers gently on the stove over medium-low heat, stirring occasionally to prevent sticking. Adding a splash of chicken broth or water helps thin it out if it’s thickened overnight.
FAQs
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Can I use frozen chicken breasts in this Slow Cooker Chicken Parmesan Soup Recipe?
Yes, you can use frozen chicken breasts, but expect the cooking time on low to extend by about an hour or so. Make sure the chicken is fully cooked before shredding to avoid any food safety issues.
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What pasta works best for this soup?
I recommend campanelle because its ruffled edges catch the sauce beautifully, but you can swap in small pasta shapes like rotini or penne depending on what you have handy.
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Can I make this soup vegetarian?
To make a vegetarian version, substitute vegetable broth for chicken broth and omit the chicken. You might add beans or tofu for protein, but the soup’s classic Chicken Parmesan flavor obviously shines brightest with chicken.
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Should I add the pasta at the beginning?
Nope! Adding pasta at the start will make it turn to mush. Adding it near the end of cooking ensures it stays tender yet firm and avoids a gummy texture.
Final Thoughts
This Slow Cooker Chicken Parmesan Soup Recipe has become a staple for me when I want an easy, make-ahead meal that fills the house with warmth and Italian charm. I love how it blends convenience with rich, homey flavors — perfect for busy weeknights or weekends when I want comfort without fuss. I hope you enjoy making and sharing this as much as I do; your family will thank you for it, promise!
Print
Slow Cooker Chicken Parmesan Soup Recipe
- Prep Time: 5 min
- Cook Time: 6 hr 15 min
- Total Time: 6 hr 20 min
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Description
This Slow Cooker Chicken Parmesan Soup is a hearty and comforting Italian-inspired dish featuring tender shredded chicken, a robust tomato base, and flavorful Italian seasonings. Perfect for an easy weeknight meal, this soup combines chicken breasts, tomato paste, tomato sauce, diced tomatoes, chicken broth, spaghetti sauce, Parmesan cheese, and campanelle pasta, all slow-cooked to perfection and finished with a cheesy touch for a warm, satisfying bowl.
Ingredients
Main Ingredients
- 2 to 3 boneless skinless chicken breasts
- 1 Tbsp minced garlic
- 1 Tbsp dried minced onion flakes
- 1 Tbsp Italian seasoning
- 1 (6-oz) can tomato paste
- 1 (8-oz) can tomato sauce
- 1 (15-oz) can diced tomatoes
- 2 (14.5-oz) cans chicken broth
- 1 (24-oz) jar spaghetti sauce
- ¼ cup grated Parmesan cheese
- 8 oz campanelle pasta (3 cups uncooked)
Instructions
- Combine Ingredients: Place all ingredients except the pasta in a 6-quart slow cooker and stir to combine all the flavors evenly.
- Slow Cook the Soup: Cover and cook on LOW for 6 to 8 hours, allowing the chicken to cook thoroughly and the flavors to meld together.
- Shred the Chicken: Remove the chicken breasts from the slow cooker and shred them into bite-sized pieces using two forks.
- Return and Add Pasta: Return the shredded chicken to the slow cooker. Add the grated Parmesan cheese and uncooked campanelle pasta.
- Cook Pasta: Cook on HIGH for an additional 15 to 20 minutes, or until the pasta is tender and fully cooked.
- Serve: Stir well before serving. Optionally top with mozzarella or ricotta cheese and serve with crusty garlic bread for a complete meal.
Notes
- This slow cooker soup is incredibly flavorful and comforting, making it perfect for chilly days.
- For extra cheesy goodness, top the soup with mozzarella or ricotta cheese before serving.
- Serve with crusty garlic bread for a satisfying, complete meal.
- If you prefer a thicker soup, reduce the amount of chicken broth slightly.
- Adjust seasoning to taste before serving, optionally adding salt or pepper if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 70 mg
