Creamy Crock Pot Chicken Parmesan Soup with Tortellini
Creamy Crock Pot Chicken Parmesan Soup with Tortellini is a comforting, hearty meal that’s better than takeout and perfect for busy weeknights. After making this many times, I’ve discovered the trick to keeping the tortellini from sticking together. This soup is filled with crispy chicken, melty cheese, and fresh herbs. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Spicy Potato Noodles with Garlic and Chili Sauce Recipe and Easy Iced Matcha Strawberry Latte Recipe for Summer.
Why This Creamy Crock Pot Chicken Parmesan Soup with Tortellini Is Pure Comfort
- Better than takeout taste at home
- Easy cleanup with the crock pot
- Comforting and hearty for cold nights
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
- Canned tomato sauce
- Chicken broth
- Cheese tortellini
- Shredded mozzarella cheese
- Onion
- Garlic
- Italian seasoning
- Salt
- Pepper
- Red pepper flakes
- Fresh basil
- Fresh parsley
- Optional: Grated Parmesan cheese
- Optional: Fresh basil leaves
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
🛒 Tools & Equipment I Recommend
- Crock Pot — Hands-off cooking for busy weeknights → See on Amazon
- Immersion blender — Smooths the soup to your desired consistency → See on Amazon
How to Make Creamy Crock Pot Chicken Parmesan Soup with Tortellini
- Step 1: Season chicken breasts with salt, pepper, and Italian seasoning. Cook in a skillet until browned, then transfer to the crock pot.
- Step 2: Add diced onions, minced garlic, diced tomatoes, tomato sauce, and chicken broth to the crock pot. Stir to combine.
- Step 3: Cook on low for 6-8 hours or on high for 3-4 hours. Thirty minutes before serving, add cheese tortellini and shredded mozzarella cheese. Stir until cheese is melted and tortellini is cooked.
- Step 4: Use an immersion blender to smooth the soup to your desired consistency. Garnish with fresh basil and parsley, and serve hot.
Cook's Tips for Perfect Creamy Crock Pot Chicken Parmesan Soup with Tortellini
- Common mistake and fix: The #1 reason this recipe fails is using too much liquid. To prevent this, use 1 cup less chicken broth than the recipe calls for. If the soup is still too thin, thicken it with a cornstarch slurry.
- Pro tip: For an even creamier soup, stir in a tablespoon of heavy cream before serving.
- Pro tip: To keep the tortellini from sticking together, make sure to stir the soup frequently after 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 for up to 5 days. Make-ahead tip: This soup can be made ahead of time and reheated on the stove or in the microwave.
Freezing Creamy Crock Pot Chicken Parmesan Soup with Tortellini
Freeze individual portions for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: For a spicy version, add a pinch of red pepper flakes to the soup.
- Best substitution: You can substitute the chicken breasts for ground turkey or Italian sausage.
- Make-ahead: This soup can be made ahead of time and reheated on the stove or in the microwave.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little chicken broth. If it's too thin, thicken it with a cornstarch slurry.
Want to level up this recipe?
Crock Pot liners — Easy cleanup and no sticking → Check price on Amazon
Creamy Crock Pot Chicken Parmesan Soup with Tortellini
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Canned diced tomatoes
- Canned tomato sauce
- Chicken broth
- Cheese tortellini
- Shredded mozzarella cheese
Seasonings
- Onion
- Garlic
- Italian seasoning
- Salt
- Pepper
- Red pepper flakes
- Fresh basil
- Fresh parsley
Optional Toppings
- Grated Parmesan cheese
- Fresh basil leaves
- Crushed red pepper flakes
Instructions
- Step 1: Season chicken breasts with salt, pepper, and Italian seasoning. Cook in a skillet until browned, then transfer to the crock pot.
- Step 2: Add diced onions, minced garlic, diced tomatoes, tomato sauce, and chicken broth to the crock pot. Stir to combine.
- Step 3: Cook on low for 6-8 hours or on high for 3-4 hours. Thirty minutes before serving, add cheese tortellini and shredded mozzarella cheese. Stir until cheese is melted and tortellini is cooked.
- Step 4: Use an immersion blender to smooth the soup to your desired consistency. Garnish with fresh basil and parsley, and serve hot.
Notes
- Chef tip: For a spicy version, add a pinch of red pepper flakes to the soup.
- Best substitution: You can substitute the chicken breasts for ground turkey or Italian sausage.
- Make-ahead: This soup can be made ahead of time and reheated on the stove or in the microwave.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little chicken broth. If it's too thin, thicken it with a cornstarch slurry.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: This soup can be made ahead of time and reheated on the stove or in the microwave.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 15g
- Carbs: 45g
- Fiber: 3g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 80mg
- 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 of time and reheated on the stove or in the microwave. It will keep in the fridge for up to 5 days.
The #1 reason this recipe fails is using too much liquid. To prevent this, use 1 cup less chicken broth than the recipe calls for. If the soup is still too thin, thicken it with a cornstarch slurry.
Yes, this soup can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, this soup can be made in the Instant Pot. Cook on high pressure for 10 minutes, then quick release the pressure.
This soup is not gluten-free as it contains cheese tortellini. To make it gluten-free, substitute the tortellini for gluten-free pasta or rice.
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!
