Chicken Parmesan Soup {Slow Cooker}

All the flavors of classic Chicken Parmesan—made easy in the slow cooker and served by the spoonful.

Why You’ll Love This Chicken Parmesan Soup

• Classic Chicken Parmesan flavor, simplified. Tomato, basil, garlic, and Parmesan come together in a cozy soup—no breading or frying required.

• Easy slow cooker dinner. Add everything to the crockpot, let it simmer, and finish with pasta if you like.

• Rich and cheesy without cream. Parmesan melts into the broth, creating depth and light thickness naturally.

• Flexible for every preference. Make it with or without pasta, spice it up, or swap beans for a vegetarian version.

  I’ve made Chicken Parmesan for years and never tire of the combination of nutty Parmesan cheese, bright tomato sauce, peppery basil, and tender chicken. It’s a classic Italian comfort meal, but it can be time-consuming to prepare. One of the best versions I’ve made comes from Pioneer Woman, which proves just how special the dish can be.

  That’s where this Chicken Parmesan Soup comes in. Made in the slow cooker, it delivers all the rich, familiar flavors of traditional Chicken Parmesan in an easy, cozy soup. Best of all, it’s one of the simplest ways to enjoy this classic without the extra work.

Ingredients in Chicken Parmesan Soup

• Chicken broth – Forms the savory base of the soup and carries all the Italian flavors.

• Crushed tomatoes – Provide the classic tomato richness found in traditional Chicken Parmesan.

• Onion and green bell pepper – Add subtle sweetness and depth without overpowering the soup.

• Fresh basil – Brings a bright, authentic Italian flavor. Fresh basil tested best for this recipe.

• Dried oregano – Adds a deeper, concentrated herb note that complements the tomatoes.

• Tomato paste – A small amount intensifies the tomato flavor and brightens the broth.

• Parmesan cheese – Essential for Chicken Parmesan Soup. Added at the beginning, it melts into the broth and lightly thickens the soup.

• Chicken breast – Cooks gently in the slow cooker and shreds into tender, bite-size pieces.

• Pasta (optional) – Adds heartiness but should be used sparingly so it doesn’t overpower the soup.

Substitutions and Variations

• Make it vegetarian: Replace the chicken with one 14.5-ounce can of white beans (cannellini, butter beans, or lima beans). Add them at the beginning.

• Skip the pasta: Leave it out for a lighter, broth-forward Chicken Parmesan Soup.

• Change the pasta shape: Use small pasta like penne, gemelli, or broken spaghetti for even cooking.

• Add heat: Increase red pepper flakes or add a pinch of crushed Calabrian chiles.

• Extra cheesy: Add a Parmesan rind at the start for deeper flavor, then remove before serving.

This Chicken Parmesan Soup is everything you love about the classic dish—made easier and cozier in the slow cooker. With rich tomato flavor, tender chicken, and plenty of Parmesan, it’s a comforting meal that fits perfectly into busy weeknights or lazy weekends. Serve it with crusty bread, garlic toast, or a simple green salad, and enjoy a warm, satisfying bowl that everyone at the table will love.

For other flavors of your favorite dishes revamped into soup, check out my Classic Cheeseburger Soup and Lasagna Soup recipes as well.

Pin

Print Recipe

5 from 7 votes

Chicken Parmesan Soup {Slow Cooker}

This Chicken Parmesan Soup is a slow cooker favorite made with tender chicken, crushed tomatoes, garlic, basil, and plenty of Parmesan cheese. It delivers all the comforting flavors of classic Chicken Parmesan in an easy, cozy soup—perfect for busy weeknights or relaxed weekend dinners. Add pasta if you like, or enjoy it as a lighter, brothy version.

Course Main Dish

Cuisine Italian

Keyword slow cooker, Soup

Prep Time 5 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 3 hours hours 35 minutes minutes

Servings 6 cups

Calories 65

Author Sally Humeniuk

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• 3 cloves garlic minced
• 1 green bell pepper chopped
• ½ cup white onion chopped
• 1 Tbsp fresh basil plus extra for garnish
• 1 tsp dried oregano
• ½ cup Parmesan cheese plus extra for garnish
• 14.5 ounces crushed tomatoes
• 1 Tbsp tomato paste
• 4 cups chicken broth
• ⅛ tsp red pepper flakes more if you like it spicy
• ½ pound chicken breast boneless, skinless
• 3 ounces spaghetti, penne, or gemelli pasta

Instructions

• Add garlic, green pepper, onion, basil, oregano, and Parmesan cheese to the slow cooker. Next add canned crushed tomatoes, tomato paste, chicken broth, and red pepper flakes. Stir to combine and then nestle ½ pound chicken breast into the slow cooker (DO NOT add the pasta yet). Cook on high for 3 hours, or on low for 6 hours.
  3 cloves garlic, 1 green bell pepper, ½ cup white onion, 1 Tbsp fresh basil, 1 tsp dried oregano, ½ cup Parmesan cheese, 14.5 ounces crushed tomatoes, 1 Tbsp tomato paste, 4 cups chicken broth, ⅛ tsp red pepper flakes, ½ pound chicken breast
• Transfer the chicken breast to a cutting board and shred into bite-size pieces. If you're adding pasta to the soup, place the chicken on a plate covered with foil to keep warm.
• If adding pasta, place 3 ounces pasta into the soup and cook on high for 30 minutes or until it's cooked to al dente.
  3 ounces spaghetti, penne, or gemelli pasta
• Add the chicken back into the soup, give it all a good stir and wait about five minutes for the chicken to heat back up. Serve garnished with more Parmesan cheese and chopped fresh basil.

Notes

Notes & Tips

• Add Parmesan at the beginning. This allows the cheese to melt fully into the broth, adding flavor and a subtle thickness.
• Use a Parmesan rind if you have one. Drop it into the slow cooker at the start for extra depth, then remove before serving.
• Go easy on the pasta. A small amount keeps the soup balanced; too much can overpower the broth.
• Make it vegetarian. Replace the chicken with a 14.5-ounce can of white beans (cannellini, butter beans, or lima beans work well). Add them at the start.
• Storage tip. If you plan on leftovers, cook pasta separately and add it to individual bowls to prevent it from soaking up too much broth.

• Stovetop Instructions

  In a large soup pot, combine all ingredients except the pasta and chicken. Bring to a gentle simmer over medium heat. Add the chicken breast, cover, and cook for 18–22 minutes, or until the chicken is cooked through.
• Remove the chicken, shred it into bite-size pieces, and return it to the pot. If adding pasta, stir it in and cook until al dente, about 8–10 minutes. Serve hot with extra Parmesan and fresh basil.

Pro Tip

If you want to keep leftovers from becoming thick, cook the pasta separately and add it to individual bowls before serving

Nutrition Facts

Chicken Parmesan Soup {Slow Cooker}

Amount Per Serving

Calories 65 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 3mg1%

Sodium 775mg34%

Potassium 413mg12%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 4g4%

Protein 4g8%

Vitamin A 340IU7%

Vitamin C 35.2mg43%

Calcium 106mg11%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.