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A top-down view of a hearty bowl of chicken parmesan soup, garnished with melted mozzarella, fresh basil, and red pepper flakes, alongside pasta.

Slow Cooker Chicken Parmesan Soup

This cozy chicken parmesan soup is rich with tomato, tender shredded chicken, melty Parmesan, and fresh herbs. Made in the slow cooker for ultimate ease, it's the perfect hands-off comfort meal for busy nights.
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Course: Main, Soup
Cuisine: Italian-American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cloves garlic, minced
  • 1 green bell pepper, chopped
  • ½ medium white onion, chopped
  • 14.5 oz can crushed tomatoes
  • ½ lb raw boneless, skinless chicken breast
  • 5 cups low sodium chicken broth (plus more if needed)
  • ½ cup shredded Parmesan cheese (plus more for garnish)
  • 2 tbsp chopped fresh basil
  • 2 tsp chopped fresh oregano
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • ¼ tsp red pepper flakes
  • 4 oz uncooked gemelli or penne pasta
  • 2 tbsp unsalted butter (optional)
  • Chopped fresh basil or parsley, for garnish

Equipment

  • slow cooker (5-quart or larger)
  • Cutting Board
  • Sharp knife
  • Measuring Cups and Spoons
  • Ladle For serving soup

Method
 

  1. Mince garlic. Chop bell pepper and onion. Add to a 5-quart or larger slow cooker.
  2. Add crushed tomatoes, raw chicken breast, chicken broth, Parmesan, basil, oregano, salt, pepper, and red pepper flakes. Stir to combine.
  3. Cover and cook on low for 7½ hours or high for 3½ hours, until chicken is fully cooked.
  4. Remove chicken and shred using two forks. Return shredded chicken to the soup.
  5. Stir in uncooked pasta. Cover and cook on high for 20–30 more minutes, until pasta is al dente.
  6. Optional: Stir in butter for richness. Adjust consistency with more broth or water if needed.
  7. Serve hot. Garnish each bowl with extra Parmesan and chopped fresh basil or parsley.

Notes

Use boneless chicken thighs for more flavor or substitute rotisserie chicken at the end. Try other pasta shapes like orzo or ditalini. For a vegetarian version, use vegetable broth and omit the chicken. Add red pepper flakes for extra heat, or stir in heavy cream for a creamy twist.