Chicken Parmesan Soup 🍅
We all love chicken parmesan! It’s the perfect way to make chicken with a saucy mozzarella pull. So, I decided to turn one of your favorite chicken dishes into an incredibly delicious, easy to make crockpot soup. You can start this soup in the morning or afternoon and by dinner time your whole family will have a dinner they will be asking for seconds and even thirds for!
Simple ingredients like chicken breast, pasta, a jar of your favorite marinara sauce, chicken stock, some vegetables, and a few sneaky little seasonings, and you’re going to be on your way to a crowd pleasing dinner. I have a sneaky suspicion that you will be making this soup all year long! Let’s make it!
I have been using this Large 8 Quart Crockpot for years and I love it! I love this crockpot because it serves 10+ people and the stoneware and lid are dishwasher safe.
Antonio Carlo has the BEST homemade tasting sauce around!! (Click the image above⬆️)
🗒 More Delicious Crockpot Recipes
👝 How to Store Leftovers
Store in air-tight container 3-5 days in refrigerator.
🤔 Common Questions
I served mine over cooked cheese tortellini, but you can also serve it over pasta, rice, mashed potatoes, or with garlic bread/crostini.
You can use any cheese you like! However, I would recommend using either mozzarella, parmesan, Pecorino Romano, or provolone.
🎥 Items Featured in the Video
Click the Image Below to View their Products ⬇️
Chicken Parmesan Soup
Equipment
Ingredients
- 1.5 – 2 lbs boneless skinless chicken breasts
- 1 tsp salt
- 1 tsp cracked black pepper
- 2 tsp garlic powder
- 2 tsp italian blend seasoning
- ½ tsp crushed red pepper flakes
- 1 carrot peeled & finely chopped
- 2 stalks of celery finely chopped
- 1 small onion chopped finely
- 7-8 garlic cloves finely chopped
- 24 oz jar tomato basil marinara sauce
- 32 oz chicken stock
- ½ cup heavy cream
- 6 oz cream cheese
- 7 oz bag shredded four cheese italian blend
- 2 cups Fresh baby spinach Roughly chopped
- For serving: cooked tortellini
Instructions
- To your crockpot, add in chicken breasts and shake over salt, cracked black pepper, garlic powder, italian seasoning, and crushed red pepper flakes. Next, add in carrot, celery, onion, garlic, and the jar of tomato basil marinara sauce. Now, fill the empty marinara jar all the way up with chicken stock, pop the lid on, and shake it up to get all the excess marinara out. Then, pour the chicken stock into the crockpot. Also pour the rest of the chicken stick from the box into the crockpot.
- Pop the lid on the crockpot and set it to high for 3 & ½ hours.
- After four hours, remove the lid and add in cream cheese and heavy cream. Give that a stir, pop the lid back on, and cook on high for another hour.
- Then, add in the shredded cheese and spinach at the end and let it cook on high for about 15 – 30 minutes until the cheese is melty.
- Serve over tortellini and enjoy!!
Video
Nutrition
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This soup is amazing! My family loved it. I will definitely make again.
Thank you so much! I appreciate you giving my recipe a try! ♥️
Thank you soooo much for sharing the Antonio Carlo sauce. Great to have on hand for a delicious quick me.
Thanks for making me smile with your cute personality!!
Thank you so very much!!! ♥️♥️