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Crockpot Chicken Parmesan Soup with Pasta

Crockpot chicken parmesan soup combines tender shredded chicken and tomato broth with pasta, Parmesan, mozzarella, and fresh basil. The slow cooker builds a rich soup while the pasta cooks separately for an al dente finish.
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Prep Time 15 minutes
Cook Time 5 hours 10 minutes
Total Time 5 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1.5 lb chicken breasts boneless, skinless
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 1 can (28 oz) crushed tomatoes
  • 6 cups low-sodium chicken broth
  • 2 tbsp tomato paste
  • 2 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 cup Parmesan cheese finely grated
For the pasta and toppings
  • 4 qt water
  • 8 oz short pasta such as ditalini or small shells
  • 1 cup mozzarella cheese low-moisture, shredded
  • 0.25 cup fresh basil chopped

Equipment

  • 1 6-quart slow cooker

Method
 

Make the soup
  1. Place the chicken, onion, garlic, crushed tomatoes, broth, tomato paste, Italian seasoning, salt, and pepper in a 6-quart slow cooker.
  2. Stir to combine.
  3. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken reaches 165°F in the thickest part.
  4. Transfer the chicken to a cutting board.
  5. Shred it with two forks.
  6. Return the chicken to the slow cooker.
  7. Stir in the Parmesan until melted.
Cook the pasta and serve
  1. Bring the water to a boil in a 6-quart pot.
  2. Add the pasta.
  3. Cook according to package directions until al dente, usually 7–10 minutes.
  4. Drain the pasta.
  5. Divide the pasta among 6 bowls.
  6. Ladle the soup over the pasta.
  7. Top with mozzarella and basil.

Notes

For the best texture, cook the pasta separately and add it to bowls just before serving. Refrigerate leftover soup and pasta separately for up to 3–4 days; the soup freezes well without the pasta. Use gluten-free short pasta for a gluten-free option.