Warm, hearty, and full of cheesy comfort — this Crockpot Chicken Parmesan Soup is everything you love about the classic Italian dish, transformed into a soul-soothing bowl of goodness.

Whether you’re meal-prepping for a busy week or just craving something cozy on a chilly evening, this soup is about to become your new favorite go-to. It’s rich, satisfying, and couldn’t be easier to make — just toss the ingredients into your slow cooker, and let the magic happen while you go about your day.

I first made this recipe on a cold weekend, rummaging through my pantry and fridge for inspiration. What came out of the Crockpot that day was so comforting and flavorful, my family now requests it every other week. I think you’ll love it just as much — and once you taste it, you’ll understand why!

Why You’ll Love This Recipe

Comforting, Cozy & Hearty

Imagine everything you love about Chicken Parmesan — tender chicken, a rich tomato sauce, melty cheese — but in warm, spoonable form. The tomato broth is savory and full-bodied, the chicken is fall-apart tender, and the cheesy finish makes every bite incredibly satisfying.

This isn’t just soup — it’s comfort in a bowl.

Pantry-Friendly Ingredients

One of my favorite things about this soup? You probably already have most of the ingredients at home.

• Crushed tomatoes? Check.

• Pasta? Yep.

• Dried herbs, broth, garlic? Always in the pantry.

You don’t need anything fancy to create something seriously delicious. It’s a great option when you’re low on groceries but still want to whip up something homemade.

Hands-Off Cooking

This is the kind of recipe you can throw together in 10 minutes flat, then forget about for a few hours. Let your Crockpot do all the heavy lifting while you work, relax, or even take a nap. No standing over a hot stove. No fuss.

Easily Customizable

Dairy-free? Low-carb? Like it spicy?
No problem — this recipe is incredibly flexible.

• Want it creamier? Stir in a splash of heavy cream.

• Need to skip the pasta? Sub in cauliflower rice.

• Like a little heat? Add extra red pepper flakes.

Whether you’re feeding picky eaters, accommodating dietary needs, or just using what you have on hand, this soup plays nicely with whatever you throw its way.

Ingredients

Here’s everything you’ll need to bring this cozy meal to life:

Full List of Ingredients (with helpful notes)

• 1½ lbs boneless, skinless chicken breasts
  The protein-rich base of the soup; they cook until tender, then shred beautifully.

• 1 medium onion, diced
  Adds a mild sweetness and depth of flavor.

• 3 cloves garlic, minced
  For that warm, aromatic Italian base.

• 1 (28 oz) can crushed tomatoes
  The star of the soup base — rich, slightly tangy, and comforting.

• 4 cups chicken broth
  Helps create the perfect soup consistency and infuses flavor throughout.

• 1 tsp Italian seasoning
  A ready-made mix of dried herbs that adds complexity.

• ½ tsp dried basil
  Boosts that sweet, herby aroma.

• ½ tsp dried oregano
  Balances everything with its earthy flavor.

• ¼ tsp red pepper flakes (optional)
  Adds a bit of warmth without overwhelming spice — great for a little kick.

• ½ cup small pasta (ditalini or elbow)
  Gives the soup body and makes it feel like a full meal.

• 1 cup shredded mozzarella cheese
  Melts into the hot soup for that creamy, gooey touch.

• ½ cup grated Parmesan cheese
  Adds that classic, nutty umami depth.

• ¼ cup fresh parsley or basil, chopped
  For a fresh, herby finish just before serving.

• Salt & pepper to taste
  Don’t forget to taste and adjust at the end for the perfect balance.

How to Make Crockpot Chicken Parmesan Soup

This soup is the very definition of easy comfort food. No sautéing. No fancy steps. Just a handful of real ingredients, one trusty slow cooker, and a little bit of patience while your kitchen fills with the most delicious aroma.

Step-by-Step Instructions

1. Add to the Crockpot
Start by placing the chicken breasts, diced onion, minced garlic, crushed tomatoes, chicken broth, and all the dried seasonings (Italian seasoning, basil, oregano, and red pepper flakes) into your slow cooker.
Give everything a good stir to make sure the flavors begin to mingle.

2. Cook
Cover the Crockpot and cook on low for 6–7 hours or high for 3–4 hours. The chicken should be fully cooked and tender enough to shred easily.

3. Shred the Chicken
Once the chicken is done, remove it from the Crockpot and use two forks to shred it into bite-sized pieces.
Pop it right back into the pot and give it a stir so all that delicious shredded chicken can soak up the flavor.

4. Add Pasta
Next, stir in your pasta of choice. Ditalini and elbow pasta work especially well.
Turn the slow cooker to high and cook for an additional 20–25 minutes, or until the pasta is perfectly tender.

5. Add Cheeses
Once the pasta is cooked, stir in the mozzarella and Parmesan cheeses. They’ll melt into the soup and create a creamy, cheesy finish that’s just irresistible.

6. Final Touches
Give it a taste, then season with salt and pepper as needed.
Right before serving, sprinkle in fresh chopped parsley or basil for a burst of brightness and color.

That’s it — dinner is served! Cozy, hearty, and so easy you’ll wonder why you haven’t made it sooner.

What to Serve with This Recipe

This soup is rich and satisfying all on its own, but pairing it with something simple can make the meal feel extra special.

Suggested Pairings

• Garlic Bread – buttery, crispy, and perfect for dunking

• Simple Caesar or Italian Salad – adds freshness and a little crunch

• Glass of White Wine – a crisp Pinot Grigio pairs beautifully

• A Cozy Dessert – tiramisu, chocolate mousse, or even warm brownies

Whether it’s a casual weeknight dinner or a comforting meal for guests, these pairings complete the experience.

Variations and Substitutions

This recipe is delightfully flexible — which means you can make it your own depending on your preferences, dietary needs, or simply what’s in your fridge. Here are some easy and delicious variations:

Creamy Chicken Parmesan Soup

For a richer, creamier soup, stir in ½ cup of heavy cream during the last 15 minutes of cooking.
It creates a velvety texture that makes the soup feel extra indulgent.

Low-Carb / Keto-Friendly Option

If you’re watching your carbs, skip the pasta and try one of these swaps:

• Zucchini noodles (zoodles)

• Cauliflower rice

• Chopped spinach or kale for a veggie boost

These alternatives still soak up the flavor beautifully without the starch.

Gluten-Free Version

You can easily make this recipe gluten-free by using your favorite gluten-free pasta.
If you prefer, you can omit the pasta altogether and load up on vegetables instead — think zucchini, bell peppers, or chopped broccoli.

Spicy Version

Love a little heat?

• Increase the red pepper flakes

• Or add a spoonful of Calabrian chili paste or your favorite hot sauce for an extra spicy kick.

Dairy-Free Option

To keep it dairy-free, simply leave out the mozzarella and Parmesan or substitute with:

• Dairy-free shredded mozzarella

• Nutritional yeast for a cheesy flavor without the cheese

The soup is still flavorful, warm, and comforting — just in a lighter way.

Storage Instructions

Let’s be honest — one of the best parts of this recipe is that it makes amazing leftovers. Here’s how to store it safely and keep it tasting just as good the next day (or weeks later!).

Room Temperature

Don’t leave the soup sitting out for more than 2 hours. Let it cool slightly before storing to prevent condensation and sogginess.

Refrigeration

Transfer your cooled soup into airtight containers and store in the fridge for up to 3–4 days.
To reheat, warm gently on the stovetop or in the microwave, adding a splash of chicken broth if it thickens.

Freezing

Want to stock up? You can absolutely freeze this soup for up to 3 months!
Tip: Freeze without the pasta for best texture — simply add fresh pasta when reheating to avoid mushiness.

Recipe Tips and Tricks

Want to make your soup even better? Here are some helpful tricks from my kitchen to yours:

• Use freshly grated cheese – It melts smoother and gives richer flavor than pre-shredded.

• Shred the chicken while it’s warm – It’ll come apart more easily and soak in more flavor.

• Add pasta only at the end – This keeps it perfectly tender without going soggy.

• Use low-sodium broth – Gives you more control over saltiness.

• Stir well before serving – Helps evenly distribute melted cheese and chicken throughout.

These small touches can make a big difference — especially if you’re prepping ahead or serving to guests!

Related Recipes

• Creamy Parmesan Italian Sausage Soup Recipe

• Delicious Chicken Cordon Bleu Soup

• Hearty Pasta e Fagioli Soup

• Crockpot Cheesy Chicken Spaghetti

• Creamy Chicken Mushroom Stroganoff

FAQs

Here are some of the most common questions readers have about this cozy Crockpot favorite — answered!

Can I use chicken thighs instead of breasts?

Yes, definitely! Chicken thighs are a bit fattier, so they stay extra juicy and flavorful after slow cooking.

What type of pasta works best?

Small shapes are ideal. Try ditalini, elbow, or orzo — they cook quickly and hold up well in broth.

Can I make this dairy-free?

Absolutely. Just skip the cheese or use your favorite dairy-free alternatives like vegan mozzarella or nutritional yeast for a cheesy touch.

How do I thicken the soup?

You have a few tasty options:

• Add cream cheese

• Stir in a splash of heavy cream

• Or use a cornstarch slurry for a thicker texture

Can I cook it on the stovetop instead?

Yes! Just simmer all ingredients (except pasta and cheese) on medium-low heat for about 1 hour, then follow the same steps to finish.

Conclusion

This Crockpot Chicken Parmesan Soup is everything a perfect weeknight meal should be: simple, comforting, and irresistibly delicious. It brings all the cozy charm of your favorite Italian dish into a bowl you’ll want to curl up with again and again.

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