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A bowl of Crock Pot Creamy Chicken Parmesan Soup with shredded chicken, tortellini, wilted spinach, and fresh basil on top

Crock Pot Creamy Chicken Parmesan Soup

A rich, hearty slow cooker soup with tender shredded chicken, cheese tortellini, fresh spinach, and a velvety Parmesan cream broth. Set it up in the morning and dinner is ready when you need it.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 4 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts fully thawed; chicken thighs can be substituted for juicier results
  • 1 cup onion diced
  • 2 cloves garlic minced
  • 3 cups chicken broth low-sodium preferred
  • 14.5 oz canned diced tomatoes undrained
  • 1 cup heavy cream half-and-half can be substituted for a lighter version
  • 1 cup Parmesan cheese freshly grated only, not pre-shredded
  • 1 tbsp Italian seasoning
  • salt and pepper to taste
  • 1 cup tortellini fresh or frozen
  • 1 cup fresh spinach
  • fresh basil for garnish

Equipment

  • Crock Pot or slow cooker
  • Two forks for shredding
  • Cutting board and knife
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Place the chicken breasts flat at the bottom of the Crock Pot. Add the diced onion and minced garlic directly on top.
  2. Pour in the chicken broth and diced tomatoes with all their juices. Stir gently to combine. Sprinkle Italian seasoning over everything and season with salt and pepper to taste.
  3. Cover and cook on low for 6 hours. Do not lift the lid during cooking. The chicken is ready when it pulls apart easily with a fork.
  4. Remove the chicken breasts and shred using two forks on a cutting board. Return the shredded chicken to the soup and stir to distribute evenly.
  5. Reduce to low setting. Stir in the heavy cream and freshly grated Parmesan steadily until the broth is smooth and silky. Do not allow the soup to boil after adding the cream.
  6. Add the tortellini and fresh spinach. Switch to high, cover, and cook for 30 more minutes until tortellini is tender and spinach is fully wilted. Taste, adjust seasoning, ladle into bowls, and garnish with fresh basil. Serve hot.

Notes

Always use freshly grated Parmesan for the smoothest melt. Reduce heat to low before adding cream and cheese to prevent separation. Never use frozen chicken directly in a slow cooker. If freezing, omit the tortellini and add fresh when reheating. Chicken thighs can replace breasts for juicier results. Romano or Asiago can substitute for Parmesan but reduce added salt since these cheeses are saltier.