Crockpot Chicken Parmesan Soup
This Crockpot Chicken Parmesan Soup combines tender chicken, hearty crushed tomatoes, pasta, and rich cheeses into a silky comforting bowl of Italian-inspired flavor.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 16 oz Boneless skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon Salt
- ¼ teaspoon Black pepper
- ½ cup Onion chopped
- 3 cloves Garlic minced
- 28 oz Crushed tomatoes
- 1 tablespoon Dried basil
- 1 tablespoon Dried parsley
- ¼ teaspoon Crushed red pepper optional
- 4 cups Chicken broth
- ½ cup Uncooked ditalini pasta
- ¼ cup Butter
- 1 cup Italian style panko breadcrumbs
- ½ cup Parmesan cheese shredded
- ½ cup Mozzarella shredded
- Fresh basil chopped
Instructions
Instructions
- Place chicken, salt, pepper, onion, garlic, crushed tomatoes, basil, parsley, crushed red pepper, and chicken broth into the crockpot.
- Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours until chicken is tender.
- Stir in uncooked pasta 30 minutes before serving. Cook on HIGH until pasta is tender.
- Meanwhile, melt butter in a skillet over medium heat and toast panko breadcrumbs until golden brown.
- Stir Parmesan and cream into the soup, then top with shredded mozzarella before serving.
- Finish with toasted breadcrumbs and chopped fresh basil on top.
Notes
Top with mozzarella and basil just before serving for extra flavor and comfort. Store any leftovers in airtight containers.