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How to Make Creamy Chicken Parmesan Pasta Soup

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This comforting soup features tender chunks of chicken simmered in a rich, savory tomato broth, infused with aromatic Italian herbs and garlic. Al dente spiral pasta adds a satisfying texture, while a generous swirl of cream and freshly grated Parmesan cheese creates a velvety finish. Garnished with fresh parsley, this hearty dish offers a harmonious blend of classic Italian-inspired flavors in a warm, inviting bowl.

Ingredients

Scale
  • 4 Chicken breasts, boneless and skinless
  • 1 can Crushed tomatoes
  • 4 cups Chicken broth, low-sodium
  • 1 Chopped onion, sweet
  • 3 cloves Minced garlic
  • 2 tsp Italian seasoning
  • Salt, to taste
  • Pepper, to taste
  • 1 cup Heavy cream
  • 2 cups Uncooked pasta (spiral)
  • 1 cup Grated Parmesan cheese, freshly grated
  • 1/4 cup Fresh chopped parsley, for garnish

Instructions

  1. Place chicken breasts, crushed tomatoes, chicken broth, chopped onion, minced garlic, Italian seasoning, salt, and pepper into a 6-quart or larger slow cooker.
  2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shredded.
  3. Remove chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  4. Stir in the heavy cream and uncooked pasta. Increase the heat to high (if not already) and cook for an additional 15-25 minutes, or until the pasta is al dente. Stir occasionally to prevent pasta from sticking.
  5. Once the pasta is cooked, stir in 1 cup of grated Parmesan cheese until melted and well combined.
  6. Ladle the soup into bowls, garnish with additional Parmesan cheese and fresh chopped parsley before serving.

Notes

For a thicker soup, reduce the amount of chicken broth by half a cup.

Ensure pasta is cooked al dente to avoid a mushy texture in the soup.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Adjust seasoning to taste before serving.

Nutrition

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