Creamy Crock Pot Chicken Parmesan Soup with Tortellini

Creamy Crock Pot Chicken Parmesan Soup with Tortellini is a hearty, comforting meal that’s perfect for busy weeknights. After making this soup dozens of times, I’ve discovered the trick to keeping it from being too watery. The cozy, creamy texture will make your family beg for more. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy No-Bake Chocolate Cherry Cream Pie Recipe and Easy Cheesy Asparagus Casserole Recipe for Dinner.

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
• Cheese tortellini
• Canned crushed tomatoes
• Chicken broth
• Heavy cream
• Onion
• Garlic
• Italian seasoning
• Red pepper flakes
• Salt
• Pepper
• Optional: Fresh basil
• Optional: Grated Parmesan cheese
• Optional: Croutons

How to Make Creamy Crock Pot Chicken Parmesan Soup with Tortellini

1. Step 1: Place chicken breasts in the bottom of the slow cooker. Top with onion, garlic, and Italian seasoning.
2. Step 2: Pour in chicken broth and crushed tomatoes. Add red pepper flakes, salt, and pepper. Stir to combine.
3. Step 3: Cover and cook on low for 6-8 hours or high for 3-4 hours.
4. Step 4: Remove chicken from slow cooker and shred. Return chicken to slow cooker and stir in heavy cream and tortellini. Cook for an additional 15-20 minutes until tortellini is tender.
5. Step 5: Ladle soup into bowls and top with fresh basil, grated Parmesan cheese, and croutons (if desired).

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 up to 2 days ahead of time. Store in the fridge until ready to serve.

Freezing Creamy Crock Pot Chicken Parmesan Soup with Tortellini

Freeze individual portions for up to 3 months. Thaw overnight in the fridge 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 halfway through.

Recipe Notes

• Chef tip: For a faster cooking time, you can cut the chicken into smaller pieces before adding it to the slow cooker.
• Best substitution: If you don't have heavy cream, you can use half-and-half or milk for a lighter version.
• Make-ahead: This soup can be made up to 2 days ahead of time. Store in the fridge until ready to serve.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your soup is too watery, you can thicken it by mixing 1 tablespoon of cornstarch with 1 tablespoon of water and stirring it into the soup. Cook for an additional 5-10 minutes until thickened.

Creamy Crock Pot Chicken Parmesan Soup with Tortellini

⏱

Prep

10 mins

🍳

Cook

6-8 hours (low) or 3-4 hours (high)

⏳

Total

6-8 hours (low) or 3-4 hours (high)

🍽

Serves

6 servings

🥗

Diet

Gluten-free (if using gluten-free tortellini)

Ingredients

Main Ingredients

• Boneless, skinless chicken breasts
• Cheese tortellini
• Canned crushed tomatoes
• Chicken broth
• Heavy cream

Seasonings

• Onion
• Garlic
• Italian seasoning
• Red pepper flakes
• Salt
• Pepper

Optional Toppings

• Fresh basil
• Grated Parmesan cheese
• Croutons

Instructions

1. Step 1: Place chicken breasts in the bottom of the slow cooker. Top with onion, garlic, and Italian seasoning.
2. Step 2: Pour in chicken broth and crushed tomatoes. Add red pepper flakes, salt, and pepper. Stir to combine.
3. Step 3: Cover and cook on low for 6-8 hours or high for 3-4 hours.
4. Step 4: Remove chicken from slow cooker and shred. Return chicken to slow cooker and stir in heavy cream and tortellini. Cook for an additional 15-20 minutes until tortellini is tender.
5. Step 5: Ladle soup into bowls and top with fresh basil, grated Parmesan cheese, and croutons (if desired).

Notes

• Chef tip: For a faster cooking time, you can cut the chicken into smaller pieces before adding it to the slow cooker.
• Best substitution: If you don't have heavy cream, you can use half-and-half or milk for a lighter version.
• Make-ahead: This soup can be made up to 2 days ahead of time. Store in the fridge until ready to serve.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your soup is too watery, you can thicken it by mixing 1 tablespoon of cornstarch with 1 tablespoon of water and stirring it into the soup. Cook for an additional 5-10 minutes until thickened.

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 overnight in the fridge 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 halfway through.
• Make ahead: This soup can be made up to 2 days ahead of time. Store in the fridge until ready to serve.

Nutrition Per Serving

• Calories: 520
• Protein: 35g
• Fat: 22g
• Carbs: 45g
• Fiber: 3g
• Sugar: 6g
• Sodium: 1200mg
• Cholesterol: 120mg
• Sat. Fat: 12g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Crock Pot Chicken Parmesan Soup with Tortellini FAQs

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!