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Crockpot Chicken Parmesan Soup

Crockpot chicken parmesan soup delivers tender shredded chicken in a tomato-parmesan broth, finished with penne and a melty mozzarella topping. Cook it low for 6 hours, then broil or microwave to get that chicken-parm-style cheese pull.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts (raw)
  • 1.5 lb chicken breasts (raw) boneless
Crushed tomatoes
  • 1 can (28 oz) crushed tomatoes
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Chicken broth
  • 4 cup chicken broth
Tomato paste
  • 2 tbsp tomato paste
Garlic, minced
  • 4 garlic, minced
Onion, diced
  • 1 onion, diced
Italian seasoning
  • 1 tsp Italian seasoning
Dried basil
  • 1 tsp dried basil
Penne or rigatoni
  • 8 oz penne or rigatoni added last 30 min
Shredded mozzarella
  • 1.5 cup shredded mozzarella
Parmesan, grated
  • 0.5 cup parmesan, grated
Fresh basil
  • 0.25 cup fresh basil for garnish
Garlic breadcrumbs
  • 0.5 cup garlic breadcrumbs for serving
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Crockpot

Method
 

Build the soup base in the Crockpot
  1. Place the chicken breasts in the Crockpot, then add the crushed tomatoes, diced tomatoes, chicken broth, tomato paste, garlic, onion, Italian seasoning, and dried basil. Stir just enough to distribute, and season with salt and pepper to taste.
  2. Cook on Low for 5-6 hours, until the chicken is very tender and pulls apart easily with a fork. (Alternatively, cook on High for about 3 hours.)
Finish with pasta and cheese
  1. Remove the chicken, shred it, and return the shredded chicken to the pot so it’s evenly mixed through the tomato broth.
  2. Add the penne or rigatoni, then cook on High for 25-30 minutes until tender and the soup looks thickened and glossy.
  3. Top each bowl with shredded mozzarella and grated parmesan, then broil or microwave briefly until the cheese melts and turns lightly bubbly on top.
Serve
  1. Garnish with fresh basil and garlic breadcrumbs so the top has a bright herb note and a crisp breadcrumb contrast.

Notes

For the best texture, add pasta during the final 30 minutes so it stays tender but not mushy. Store leftovers in the refrigerator up to 3-4 days; reheat gently on the stove or in the microwave, adding a splash of broth if it thickens. Freezing is not recommended because pasta can soften when thawed. For a dairy-light option, use part-skim mozzarella and reduce the parmesan amount while still finishing each bowl with a cheese melt.