Name: Slow Cooker Chicken Parmesan Soup Recipe
Prep time: 5 min
Cook time: 6 h 15 min
Total time: 6 h 20 min
Cuisine: Italian
Ingredients: 2 to 3 boneless skinless chicken breasts; 1 Tbsp minced garlic; 1 Tbsp dried minced onion flakes; 1 Tbsp Italian seasoning; 1 (6-oz) can tomato paste; 1 (8-oz) can tomato sauce; 1 (15-oz) can diced tomatoes; 2 (14.5-oz) cans chicken broth; 1 (24-oz) jar spaghetti sauce; ¼ cup grated parmesan cheese; 8 oz campanelle pasta (about 3 cups uncooked)

If you’re craving something hearty, comforting, and downright delicious that practically cooks itself, you’re going to want to try this Slow Cooker Chicken Parmesan Soup Recipe. I absolutely love how this soup blends all the rich flavors of classic chicken parmesan into one cozy bowl. The best part? You dump everything into your slow cooker, walk away, and come back to pure magic. Trust me, you’ll want to make this one again and again!

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Why You’ll Love This Recipe

Effortless Cooking: Just toss everything in the slow cooker, and you’re free to enjoy your day.
Classic Italian Flavors: All the delicious tastes of chicken parmesan in a warm, comforting soup.
Family Friendly: My family goes crazy for this soup, and it’s perfect for weeknight dinners or meal prep.
Great for Beginners: Simple ingredients with clear steps—no fancy tricks needed!

A white bowl filled with red tomato soup layered with pieces of pasta and chicken, topped with white shredded cheese and a dollop of white sour cream sprinkled with green herbs. The bowl sits on a white marbled surface with a red and white checkered cloth underneath. To the side, there are small white bowls filled with shredded white cheese and red sauce, and a white plate holding two yellowish golden baked rolls. A woman's hand holds a wooden spoon with a silver tip near the bowl. Some green parsley leaves are scattered around the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this recipe plays a key role in building that deep, rich flavor I’m obsessed with. You don’t need anything fancy — just pantry staples and fresh chicken, which makes grocery shopping a breeze.

Boneless Skinless Chicken Breasts: Choose fresh or thawed chicken breasts for tender, shreddable meat.
Minced Garlic: Fresh minced garlic adds that authentic Italian aroma and flavor.
Dried Minced Onion Flakes: These give a subtle sweetness and build a great flavor base.
Italian Seasoning: A blend of herbs that infuses the soup with classic Italian vibes.
Tomato Paste: Adds richness and depth to the tomato base without extra liquid.
Tomato Sauce: Smooth and mild tomato flavor that balances the acidity.
Diced Tomatoes: For some chunkiness and fresh tomato texture.
Chicken Broth: Use a good-quality broth as it’s the liquid foundation of the soup.
Spaghetti Sauce: Adds extra flavor and seasoning, bringing it all together.
Grated Parmesan Cheese: The final touch that makes this soup unmistakably Parmesan.
Campanelle Pasta: I love campanelle for holding the sauce—if you can’t find it, small pasta shapes like shells or mini rigatoni work just fine.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep this Slow Cooker Chicken Parmesan Soup Recipe pretty classic, but you can totally make it your own. Don’t be shy about tweaking it to suit your tastes or dietary needs.

Low Carb Version: Swap campanelle pasta for spiralized zucchini or cauliflower “rice” to lighten it up, and it’s still super satisfying.
Extra Cheesy: I often stir in some shredded mozzarella at the end for gooey, melty goodness—my kids love it this way.
Spicy Kick: Add a pinch of red pepper flakes or some diced jalapeños if you want heat—just a little goes a long way!
Vegetable Boost: Throw in diced bell peppers or mushrooms early on to sneak in some extra veggies without losing any flavor.

How to Make Slow Cooker Chicken Parmesan Soup Recipe

Step 1: Layer the Base Flavors

Start by placing the chicken breasts at the bottom of your slow cooker. Then add garlic, dried onion flakes, Italian seasoning, tomato paste, tomato sauce, diced tomatoes, chicken broth, and spaghetti sauce. Stir it all together gently so the flavors blend but the chicken stays mostly covered. I’ve found that stirring too much here can make the chicken stick to the sides, so a gentle mix is perfect.

Step 2: Low and Slow

Cover the slow cooker and set it to LOW for 6 to 8 hours. This slow simmer is where the magic happens—the chicken becomes so tender it practically falls apart. When I first tried this, I left it for 7 hours and the chicken shredded like butter, making this the easiest soup I’ve ever made.

Step 3: Shred and Finish

Once done, remove the chicken breasts carefully and shred them with two forks—you can do this right in your kitchen sink for easy cleanup! Return the shredded chicken to the slow cooker, then stir in your parmesan cheese and the uncooked campanelle pasta. Switch your slow cooker to HIGH and cook for another 15 to 20 minutes until the pasta is al dente.

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Pro Tips for Making Slow Cooker Chicken Parmesan Soup Recipe

Don’t Skip the Shredding: Shredding the chicken after cooking gives you that perfect texture and helps the flavors soak into each bite.
Choose the Right Pasta: Campanelle is my favorite because its ruffled edges trap sauce, but any small shaped pasta will do just fine.
Add Cheese Last: Stir parmesan in after shredding chicken and before adding pasta to keep it creamy and melty.
Avoid Overcooking Pasta: Cook the pasta at high heat separately at the end to prevent it from getting mushy during the long cook time.

How to Serve Slow Cooker Chicken Parmesan Soup Recipe

In the image, a white bowl sits on a red and white checkered cloth on a white marbled surface, filled with a rich red-orange tomato soup with visible chunks of yellow pasta or dumplings, shredded white cheese scattered over the top, and a dollop of white sour cream sprinkled with green herbs on one side. To the back right, a white plate holds two golden brown, spiral-shaped bread rolls. In the background to the left, small white bowls hold white shredded cheese and a creamy white sauce with green herbs on top. A spoon with a wooden handle and metal head lies next to the bowl, and a woman's hand is holding the cloth near the spoon. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top my bowls with a sprinkle of extra parmesan and fresh basil leaves for a pop of color and freshness. Sometimes, I’ll add a dollop of ricotta or shredded mozzarella on top—because who doesn’t love cheese? It melts beautifully into the hot soup, making it extra indulgent.

Side Dishes

Nothing pairs better with this soup than crusty garlic bread or a warm baguette. I often toast some bread with butter and garlic powder while the soup finishes cooking—it’s perfect for dipping! A simple side salad with a light vinaigrette also balances the richness nicely.

Creative Ways to Present

For special occasions, I like to ladle the soup into mini bread bowls—that crunchy shell with the steaming soup inside is a real crowd-pleaser. I’ve also served it with a sprinkle of toasted pine nuts and fresh chopped parsley for a fancy twist that impresses guests without extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. Because the pasta keeps soaking up broth, I usually keep extra broth on hand to thin it out when reheating—it helps bring back that fresh soup texture.

Freezing

Freezing this soup works well, but I recommend undercooking the pasta slightly before freezing or freezing the soup without pasta and adding it fresh when reheating. That way, the pasta won’t get mushy once thawed.

Reheating

To reheat, warm the soup gently on the stovetop over medium-low heat, stirring often. Add a splash of broth or water if it’s thicker than you like. Microwave works too for a quick fix, but stirring halfway through is key to even heating and keeping that creamy texture.

FAQs

Can I use frozen chicken breasts for this Slow Cooker Chicken Parmesan Soup Recipe?

Yes, you can! However, it’s best to thaw them first if possible, so the soup heats evenly and the chicken cooks all the way through without extending the cooking time dramatically.
What can I substitute for campanelle pasta?

Any small-shaped pasta like rotini, shells, or mini rigatoni work perfectly. I like campanelle because its shape holds more sauce, but feel free to use what you have on hand.
Can I make this soup in an Instant Pot instead of a slow cooker?

Definitely! Use the sauté function for the initial cooking, then pressure cook on high for about 12 minutes, followed by a quick release. Add pasta and cheese at the end with the sauté function again until pasta is cooked.
How do I prevent the pasta from getting mushy in the soup?

Add the pasta towards the very end of cooking and cook on high just until tender—usually 15 to 20 minutes. This keeps the pasta firm and prevents it from absorbing too much liquid and becoming mushy.
Is this soup freezer-friendly?

Yes, but for best texture, freeze the soup without pasta and add fresh pasta when reheating, or undercook the pasta slightly before freezing.

Final Thoughts

This Slow Cooker Chicken Parmesan Soup Recipe has become one of my go-to comfort meals, especially when life gets busy. It’s one of those soul-warming dishes that feels like a hug in a bowl. I hope you enjoy making it as much as I do—and I can’t wait to hear how your family reacts the first time you serve it. You seriously can’t go wrong with this one, friend.