Creamy Crock Pot Chicken Parmesan Soup with Tortellini
Creamy Crock Pot Chicken Parmesan Soup with Tortellini is the ultimate cozy dinner that’s ready in just a few hours with minimal effort. After making this many times, I’ve discovered the trick to keeping the tortellini from getting soggy. The result is a comforting, creamy soup that’s better than takeout. If you love recipes like this, you’ll also enjoy Easy Spring Carrot and Chickpea Salad with Lemon Dressing and Easy Strawberry Earthquake Cake Recipe for Dessert Lovers.
Why This Creamy Crock Pot Chicken Parmesan Soup with Tortellini Is Pure Comfort
- Better than takeout flavor at home
- Easy slow cooker method for hands-off cooking
- Comforting creamy soup with tender chicken and cheese tortellini
What You'll Need for Creamy Crock Pot Chicken Parmesan Soup with Tortellini
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Canned diced tomatoes
- Chicken broth
- Cream of chicken soup
- Cheese tortellini
- Shredded mozzarella cheese
- Italian seasoning
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Red pepper flakes (optional)
- Optional: Fresh basil
- Optional: Grated Parmesan cheese
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- Chicken broth: Use low-sodium broth to control the saltiness of the soup.
🛒 Tools & Equipment I Recommend
- Slow cooker — Hands-off cooking for busy weeknights → See on Amazon
- Immersion blender — Easily blend the soup right in the pot for a smooth texture → See on Amazon
How to Make Creamy Crock Pot Chicken Parmesan Soup with Tortellini
- Step 1: Place chicken breasts in the slow cooker. Top with diced tomatoes, chicken broth, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Cook on low for 6-8 hours or high for 3-4 hours.
- Step 2: Remove chicken from the slow cooker and shred. Return chicken to the slow cooker. Stir in cream of chicken soup and tortellini. Cook on high for an additional 15-20 minutes, until tortellini is tender.
- Step 3: Stir in shredded mozzarella cheese until melted. Taste and adjust seasoning if necessary. Serve hot, topped with fresh basil, grated Parmesan cheese, and crushed red pepper flakes if desired.
Cook's Tips for Perfect Creamy Crock Pot Chicken Parmesan Soup with Tortellini
- Common mistake and fix: Don't overcook the tortellini. Add them towards the end of cooking to prevent them from getting soggy.
- Pro tip: For a smoother soup, use an immersion blender to blend some of the soup before adding the tortellini.
- Pro tip: To make this soup even creamier, stir in a tablespoon of cornstarch mixed with a tablespoon of water before adding the tortellini.
Storing & Reheating Creamy Crock Pot Chicken Parmesan Soup with Tortellini
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This soup can be made ahead and frozen for up to 3 months. Thaw in the fridge overnight before reheating.
Freezing Creamy Crock Pot Chicken Parmesan Soup with Tortellini
Freeze individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring occasionally.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the soup.
- Best substitution: Use ground turkey or Italian sausage instead of chicken for a different flavor.
- Make-ahead: This soup can be made ahead and frozen for up to 3 months. Thaw in the fridge overnight before reheating.
- Scaling: This recipe can be easily doubled or tripled to feed a crowd.
- Troubleshooting: If the soup is too thick, thin it out with a little chicken broth. If it's too thin, let it simmer uncovered to reduce and thicken.
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Creamy Crock Pot Chicken Parmesan Soup with Tortellini
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Canned diced tomatoes
- Chicken broth
- Cream of chicken soup
- Cheese tortellini
- Shredded mozzarella cheese
Seasonings
- Italian seasoning
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Red pepper flakes (optional)
Optional Toppings
- Fresh basil
- Grated Parmesan cheese
- Crushed red pepper flakes
Instructions
- Step 1: Place chicken breasts in the slow cooker. Top with diced tomatoes, chicken broth, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Cook on low for 6-8 hours or high for 3-4 hours.
- Step 2: Remove chicken from the slow cooker and shred. Return chicken to the slow cooker. Stir in cream of chicken soup and tortellini. Cook on high for an additional 15-20 minutes, until tortellini is tender.
- Step 3: Stir in shredded mozzarella cheese until melted. Taste and adjust seasoning if necessary. Serve hot, topped with fresh basil, grated Parmesan cheese, and crushed red pepper flakes if desired.
Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the soup.
- Best substitution: Use ground turkey or Italian sausage instead of chicken for a different flavor.
- Make-ahead: This soup can be made ahead and frozen for up to 3 months. Thaw in the fridge overnight before reheating.
- Scaling: This recipe can be easily doubled or tripled to feed a crowd.
- Troubleshooting: If the soup is too thick, thin it out with a little chicken broth. If it's too thin, let it simmer uncovered to reduce and thicken.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, stirring occasionally.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring occasionally.
- Make ahead: This soup can be made ahead and frozen for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition Per Serving
- Calories: 420
- Protein: 35g
- Fat: 14g
- Carbs: 35g
- Fiber: 2g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 95mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Crock Pot Chicken Parmesan Soup with Tortellini FAQs
Yes, this soup can be made ahead and frozen for up to 3 months. Thaw in the fridge overnight before reheating.
If the soup is too thin, let it simmer uncovered to reduce and thicken. Alternatively, you can stir in a tablespoon of cornstarch mixed with a tablespoon of water before adding the tortellini.
Yes, this recipe can be adapted for the Instant Pot. Cook the chicken and tomatoes on high pressure for 10 minutes, then release the pressure. Shred the chicken, stir in the soup and tortellini, and cook on high pressure for an additional 2 minutes.
Yes, you can use frozen tortellini. Just add a few extra minutes to the cooking time to ensure they are tender.
Reheat the soup in the oven at 350°F (175°C) for 15-20 minutes, stirring occasionally. This will help prevent the tortellini from getting soggy.
A Warm Final Note
I can’t wait for you to try Creamy Crock Pot Chicken Parmesan Soup with Tortellini and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
