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Crockpot Chicken Parmesan Soup

Crockpot Chicken Parmesan Soup with tender shredded chicken, penne, and a rich tomato-parmesan broth. The mozzarella melts on top for a classic chicken parm effect in soup form.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 1.5 lb chicken breasts Raw, for slow-cooking until tender.
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 4 garlic, minced
  • 1 onion, diced
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 8 oz penne or rigatoni Added last 30 minutes.
  • 1.5 cup shredded mozzarella
  • 0.5 cup parmesan, grated
  • 0.25 fresh basil For garnish (fresh).
  • 0.25 garlic breadcrumbs For serving (garlic breadcrumbs).
  • 0.25 salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the raw chicken in the Crockpot, then add the crushed tomatoes, diced tomatoes, chicken broth, tomato paste, minced garlic, diced onion, Italian seasoning, and dried basil.
  2. Cook on Low for 5-6 hours (or High for 3 hours) until the chicken is tender, with the pot actively simmering and the chicken easily pulls apart when pressed.
Shred and add pasta
  1. Remove the chicken, shred it, and return the shredded chicken to the pot so the broth is evenly filled with chicken pieces.
  2. Add the penne or rigatoni and cook on High for 25-30 minutes until tender, stirring once or twice so the pasta doesn’t stick.
Melt the cheese and serve
  1. Top each bowl with shredded mozzarella and grated parmesan so the cheese covers the pasta and broth surface.
  2. Broil or microwave briefly until the mozzarella melts and looks glossy, bubbling at the edges.
  3. Garnish each bowl with fresh basil and garlic breadcrumbs for the chicken-parm effect.

Notes

For best flavor, let the soup rest 10 minutes after the pasta finishes so the broth thickens slightly and the cheese sets. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or microwave until hot. Freezing is not recommended because pasta texture can soften too much. For a lighter option, use part-skim mozzarella and reduce the parmesan to 1/4 cup while keeping the tomato base the same.