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5 from 1 vote

Chicken Parmesan Soup {Slow Cooker}

This soup is fabulous and so versatile. Leave out the pasta for a gluten-free option, make it vegetarian by swapping out the chicken with white beans.
Prep Time5 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 35 mins
Course: Main Dish
Cuisine: Italian
Keyword: slow cooker, Soup
Servings: 6 cups
Calories: 65kcal
Author: Sally Humeniuk


  • 3 cloves garlic
  • 1 green bell pepper
  • 1/2 cup white onion
  • 1 tbsp fresh basil, plus extra for garnish
  • 1 tsp dried oregano
  • 1/2 cup Parmesan cheese, plus extra for garnish
  • 14.5 ounces crushed tomatoes
  • 1 tbsp tomato paste
  • 4 cups chicken broth
  • 1/8 tsp red pepper flakes, more if you like it spicy
  • 1/2 pound chicken breast, boneless, skinless
  • 3 ounces spaghetti, penne, or gemelli pasta


  • Mince the garlic, then chop the bell pepper, onion, basil, and oregano. Shred the Parmesan cheese. Add all these ingredients to the slow cooker; also add the crushed tomatoes, tomato paste, chicken broth, and red pepper flakes. Stir to combine and then nestle the chicken breast into the slow cooker (DO NOT add the pasta yet). Cook on high for 3 hours, or on low for 6 hours.
  • 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 either on a plate covered with foil or in plastic and put it in the refrigerator.
  • If adding pasta, place the pasta into the soup and cook on high for 30 minutes or until pasta is cooked al dente.
  • 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.


  1. You can make the soup with or without the pasta with equal success depending on what you like. I would not add a lot of pasta however because it can take over the soup!
  2. Don't forget to add the Parmesan cheese to the slow cooker at the beginning of cooking. It really adds to the traditional flavor of the the dish and thickens the soup very slightly. If you happen to have a piece of Parmesan rind, the thick end of a piece of the cheese that doesn't grate easily, drop that in at the beginning for extra cheese flavor. Remove it before serving.
  3. Easily make this soup vegetarian by replacing the chicken with a 14.5 ounce can of white beans, such as cannellini, or even lima or butter beans. Add the beans at the beginning with the other ingredients so the beans can get all the flavors.


Calories: 65kcal | Carbohydrates: 9g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 775mg | Potassium: 413mg | Fiber: 1g | Sugar: 4g | Vitamin A: 340IU | Vitamin C: 35.2mg | Calcium: 106mg | Iron: 1.4mg