Creamy Crock Pot Chicken Parmesan Soup with Tortellini
Creamy Crock Pot Chicken Parmesan Soup with Tortellini is the ultimate comfort food, ready in just a few hours with minimal effort. After making this many times, I’ve discovered the trick to keeping it from being too thin is to use a combination of milk and chicken broth. If you love recipes like this, you’ll also enjoy Easy Grilled Asparagus with Tangy Tahini Lemon Sauce and Easy Homemade Peanut Sauce Recipe for Dinner or Snacks.
Why This Creamy Crock Pot Chicken Parmesan Soup with Tortellini Is Pure Comfort
- Creamy and comforting
- Easy to make in the Crock Pot
- Packed with flavor from Chicken Parmesan ingredients
- Perfect for meal prepping
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
- Canned diced tomatoes
- Canned tomato sauce
- Chicken broth
- Milk
- Cream cheese
- Tortellini
- Parmesan cheese
- Mozzarella cheese
- Basil
- Oregano
- Garlic
- Salt
- Pepper
- Red pepper flakes
- Italian seasoning
- Optional: Fresh parsley
- Optional: Shredded Parmesan cheese
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
- Milk: I prefer using whole milk for creaminess, but you can use 2% or skim if you prefer.
🛒 Tools & Equipment I Recommend
- Crock Pot — Cooks food evenly and frees up your stove for other dishes. → See on Amazon
- Immersion Blender — Makes blending soup right in the pot easy and mess-free. → See on Amazon
How to Make Creamy Crock Pot Chicken Parmesan Soup with Tortellini
- Step 1: Place chicken breasts in the bottom of your Crock Pot. Top with diced tomatoes, tomato sauce, chicken broth, milk, cream cheese, basil, oregano, garlic, salt, pepper, and red pepper flakes.
- Step 2: Cook on low for 6-8 hours or on high for 3-4 hours.
- Step 3: About 30 minutes before serving, stir in tortellini. Cook until tortellini is al dente.
- Step 4: Stir in Parmesan and Mozzarella cheeses until melted. Taste and adjust seasoning if necessary.
- Step 5: Serve hot, topped with fresh parsley, shredded Parmesan, and crushed red pepper flakes if desired.
Cook's Tips for Perfect Creamy Crock Pot Chicken Parmesan Soup with Tortellini
- Common mistake and fix: The #1 reason this recipe fails is using too much milk, which can make the soup too thin. To prevent this, use a combination of milk and chicken broth and don't be afraid to let it simmer a bit to reduce if needed.
- Pro tip: For an even creamier soup, you can blend half of it with an immersion blender before adding the tortellini.
- Pro tip: To make this recipe even faster, you can use a rotisserie chicken and shred the meat into the Crock Pot.
- Pro tip: For a heartier soup, you can add some diced carrots and celery along with the chicken.
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. Store in the fridge until ready to serve.
Freezing Creamy Crock Pot Chicken Parmesan Soup with Tortellini
This soup freezes well. Store in an airtight container for up to 3 months.
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 spicy kick, add some diced jalapeños along with the chicken.
- Best substitution: If you don't have tortellini on hand, you can use any small pasta shape.
- Make-ahead: This soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your soup is too thin, let it simmer on the stove for a bit to reduce. If it's too thick, add a little more chicken broth or milk.
Want to level up this recipe?
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Creamy Crock Pot Chicken Parmesan Soup with Tortellini
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Canned diced tomatoes
- Canned tomato sauce
- Chicken broth
- Milk
- Cream cheese
- Tortellini
- Parmesan cheese
- Mozzarella cheese
- Basil
- Oregano
- Garlic
Seasonings
- Salt
- Pepper
- Red pepper flakes
- Italian seasoning
Optional Toppings
- Fresh parsley
- Shredded Parmesan cheese
- Crushed red pepper flakes
Instructions
- Step 1: Place chicken breasts in the bottom of your Crock Pot. Top with diced tomatoes, tomato sauce, chicken broth, milk, cream cheese, basil, oregano, garlic, salt, pepper, and red pepper flakes.
- Step 2: Cook on low for 6-8 hours or on high for 3-4 hours.
- Step 3: About 30 minutes before serving, stir in tortellini. Cook until tortellini is al dente.
- Step 4: Stir in Parmesan and Mozzarella cheeses until melted. Taste and adjust seasoning if necessary.
- Step 5: Serve hot, topped with fresh parsley, shredded Parmesan, and crushed red pepper flakes if desired.
Notes
- Chef tip: For a spicy kick, add some diced jalapeños along with the chicken.
- Best substitution: If you don't have tortellini on hand, you can use any small pasta shape.
- Make-ahead: This soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your soup is too thin, let it simmer on the stove for a bit to reduce. If it's too thick, add a little more chicken broth or milk.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: This soup freezes well. Store in an airtight container for up to 3 months.
- 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. Store in the fridge until ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 18g
- Carbs: 35g
- Fiber: 2g
- Sugar: 7g
- Sodium: 1200mg
- Cholesterol: 95mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Crock Pot Chicken Parmesan Soup with Tortellini FAQs
Yes, this soup can be made up to 2 days ahead. Store in the fridge until ready to serve. Add the tortellini just before serving to prevent them from getting too soft.
The #1 reason this recipe fails is using too much milk, which can make the soup too thin. To prevent this, use a combination of milk and chicken broth and don't be afraid to let it simmer a bit to reduce if needed.
Yes, you can make this soup in the Instant Pot. Cook on high pressure for 10 minutes, followed by a natural release.
This soup is hearty enough to be a meal on its own, but you can serve it with a side of garlic bread or a simple green salad.
Yes, you can make this soup dairy-free by using a dairy-free milk and omitting the cheese. You can also use a dairy-free cream cheese alternative.
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!
