Chicken Parmesan Soup {Slow Cooker}

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.

Prep Time5

Cook Time3 30

Total Time3 35

Course: Main Dish

Cuisine: Italian

Keyword: slow cooker, Soup

Servings: cups

Calories: 65kcal

Author: Sally Humeniuk

Ingredients

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