Cozy Chicken Parmesan Soup Recipe for Sundays (2026)
Ever crave chicken parmesan, but don’t want to deal with frying, splattering oil, and a sink full of dishes?
Same. Some days I want the vibe of chicken parm without the whole production.
That’s precisely why this chicken parmesan soup exists. It tastes like classic chicken parmesan, but it tastes like a warm, cozy bowl of comfort.
Think saucy tomato base, tender shredded chicken, pasta in every spoonful, and that rich cheesy finish. Then you crown it with buttery toasted crumbs and melty mozzarella like a boss.
And the best part? Your slow cooker does most of the heavy lifting. You toss things in, walk away, and come back to something that tastes like you tried way harder than you did.
Let’s make it together.
Why You’ll Love Chicken Parmesan Soup
Chicken parmesan soup is one of those recipes that feels like a warm hug in a bowl. It’s perfect when you want something cozy, flavorful, and filling without spending hours in the kitchen.
This soup brings all the comfort of traditional chicken parmesan, but in a much easier, slow-cooked form. Whether you’re cooking for a family or want leftovers for lunch, this one hits the spot every time.
Here’s why you’ll fall in love with it:
- All the flavors of chicken parmesan in a cozy, slurpable soup format.
- Hands-off slow cooking makes it a breeze for busy days.
- Kid-approved, the cheesy tomato flavors are always a win at the dinner table.
- Pantry-friendly ingredients you probably already have on hand.
- Customizable toppings like toasted breadcrumbs and mozzarella give it that “restaurant” touch.
- Over 160 five-star reviews can’t be wrong. People make this one again and again.
Ingredients for Chicken Parmesan Soup
Here’s a simple ingredient table for easy reference:
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless skinless chicken breasts | 3 pieces | Placed directly into the slow cooker |
| Minced garlic | 1 tablespoon | About 3 cloves; fresh or jarred works |
| Crushed tomatoes | 28 ounces | One large can gives the sauce texture |
| Tomato sauce | 15 ounces | Smooths out the tomato base |
| Black pepper | 1 teaspoon | For seasoning |
| Salt | 1 teaspoon | Balances flavors |
| Italian seasoning | 2 teaspoons | Homemade or store-bought blend |
| Chicken broth | 4 cups | Use part water to stretch if needed |
| Rotini pasta | 8 ounces | Uncooked; added directly to the soup |
| Parmesan cheese | 1 cup | Freshly shredded preferred for best flavor |
| Heavy cream | 1 cup | Adds richness and creaminess |
| Butter | 1 tablespoon | For toasting breadcrumbs |
| Breadcrumbs | As needed | Toasted in butter for topping |
| Mozzarella cheese | As desired | Shredded; melts on top for garnish |
| Optional toppings | To taste | Parsley, extra parmesan, or crushed croutons for shortcut crunch |
Equipment You’ll Need
Keep it simple. Use what you have.
Must-Haves
- Slow cooker
- Measuring cups and spoons
- Can opener
- Tongs
- Two forks (for shredding chicken)
- A spoon or a ladle
Nice-to-Haves
- Cheese grater (fresh shredded cheese melts better)
- Small skillet or saucepan (for the breadcrumbs)
How to Make Chicken Parmesan Soup in a Slow Cooker (Step-by-Step Guide)
This chicken parmesan soup is one of those set-it-and-forget-it meals that ends up tasting like something from your favorite Italian restaurant. It’s cozy, it’s cheesy, and it’s super easy to make in your slow cooker.
Below, I’m walking you through each step from tossing in your chicken to finishing off with buttery toasted breadcrumbs and gooey cheese on top.
Let’s get into the details.
Step 1: Add Chicken to the Slow Cooker
Start with 3 boneless, skinless chicken breasts. There’s no need to cut them up or pre-cook them; place them directly into your slow cooker.
These will become tender and juicy as they simmer in the tomato broth, making them super easy to shred later.
Pro tip: If you’re using large chicken breasts, space them out a bit in the crockpot so they cook evenly.
Step 2: Add Garlic, Tomatoes, and Sauce
Next, it’s time to build that tomato-rich, chicken parmesan flavor we all know and love.
Start by adding:
- 1 tablespoon of minced garlic (about 3 cloves). You can use fresh or jarred; it all works.
- 1 (28-ounce) can of crushed tomatoes. This gives the soup a rich texture and deeper flavor. It’s thick, saucy, and totally perfect here.
- 1 (15-ounce) can of tomato sauce. This balances the crushed tomatoes, giving them a smoother consistency.
Why not diced tomatoes? Because chicken parmesan is all about that saucy tomato base. Crushed tomatoes give you that “spaghetti sauce” vibe. If your kids don’t love texture, you could swap the crushed tomatoes for more sauce, but you’ll lose a little richness.
Pour both the crushed tomatoes and tomato sauce straight over the chicken. No need to stir just yet.
Step 3: Season It
Now that you’ve got your tomatoes in, it’s time for a few basic but essential seasonings.
Here’s what you need:
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 teaspoons Italian seasoning
That’s it. Just sprinkle everything over the top.
Italian seasoning gives you that perfect blend of herbs like basil, oregano, thyme, and rosemary. If you can’t find a premade mix, you can make your own. Just combine dried basil, oregano, garlic powder, and a pinch of thyme.
You don’t need anything fancy, just flavor that supports the sauce and the chicken.
Step 4: Add Broth
Next, pour in 4 cups of chicken broth.
Don’t skip this part! The broth is what turns this from a thick tomato sauce into an authentic soup. It adds depth, flavor, and makes everything simmer together beautifully.
If you’re on a budget or running low, you can use 2 cups of chicken broth + 2 cups of water. Just make sure at least some of the liquid is broth or even bouillon. Plain water alone won’t add much flavor.
After adding the broth, your slow cooker is officially loaded and ready to work its magic.
Step 5: Cook Until the Chicken Shreds Easily
Now, cover your slow cooker and cook:
- On High for 3 to 4 hours
- Or on Low for 6 to 8 hours
You’re looking for chicken that’s so tender it falls apart when you poke it with a fork. You don’t have to stir during cooking, really, just set it and forget it.
That long, slow simmer helps the garlic, herbs, tomatoes, and broth blend into one intensely flavorful soup base. The chicken soaks it all in, too.
After a few hours, your kitchen will smell incredible.
Step 6: Remove and Shred the Chicken
Once the chicken is fully cooked and shreddable, use a pair of tongs to lift the breasts out of the slow cooker gently.
Be careful at this point, they’re so tender that they might fall apart while you’re lifting them. And that’s precisely what you want!
Place them on a plate or cutting board and shred with two forks. You can do fine shreds or chunkier bites; keep in mind that the pieces should fit on a spoon.
If any pieces feel too long, cut them in half with your fork. Spoon-sized bites are ideal for this soup.
Set the shredded chicken aside for a moment while we add the rest of the ingredients.
Step 7: Add Pasta, Parmesan, and Cream
Here’s where things start to feel like full-on chicken parmesan.
Add the Pasta
Stir in 8 ounces of uncooked rotini pasta (about half a standard box). The pasta cooks right in the slow cooker and soaks up all that flavor.
No need to pre-boil, dump, and stir.
Add the Parmesan
Next up: 1 cup of shredded parmesan cheese.
Yes, you could use the grated kind, but if you have the time to shred fresh Parmesan, do it. It melts beautifully and gives the soup that nutty, sharp Parmesan punch it deserves.
Remember, Parmesan is the heart of the soup’s flavor, so don’t cut corners here if you can help it.
Add the Cream
Pour in 1 cup of heavy cream. This turns your tomato base into something luxurious, creamy, and cozy.
Give everything a good stir to blend the cheese and cream into the tomato broth. The color will turn a gorgeous creamy red.
Step 8: Add the Chicken Back In
Once your pasta, cheese, and cream are stirred in, add the shredded chicken back to the slow cooker.
Give everything a big stir so the chicken distributes evenly and soaks up some of that creamy tomato goodness.
By now, the soup is thick, rich, and smelling downright irresistible.
Step 9: Cook Until Pasta Is Tender
Last step! Just let the pasta cook until it’s perfectly tender.
Depending on how hot your slow cooker is running:
- On Low, give it about 30 minutes
- On High, 15 to 20 minutes should do the trick
You’ll want to check the pasta around the 15-minute mark either way. Stir it to keep the noodles from sticking or clumping.
And just like that, you’re done! You’ve got a bowl full of creamy, cheesy, tomato-rich chicken parmesan soup that’s been slow-simmered to perfection.
How to Serve Chicken Parmesan Soup
Here’s how to build the perfect bowl:
- Ladle the soup into your favorite deep bowl. Make sure every scoop gets a little chicken, pasta, and broth.
- Top with shredded mozzarella cheese. Let it melt over the hot soup and get stringy and gooey just like the real deal.
- Sprinkle on the toasted breadcrumbs. This is the secret weapon. It adds that crispy, buttery texture you’d expect from breaded chicken.
- Optional garnish: Add a little chopped parsley for color and a sprinkle of extra parmesan for good measure.
- Shortcut tip: If you’re in a rush, crumble up store-bought croutons instead of toasting breadcrumbs. It still adds crunch!
This soup is already a full meal, but it pairs beautifully with garlic bread or a crisp side salad. The contrast of textures from melty cheese to creamy broth to crispy topping is what makes every spoonful exciting.
Tips That Make Chicken Parmesan Soup Better
Boost flavor and texture with these clever tricks pulled directly from the cooking process.
1. Toast Your Breadcrumbs in Butter
Don’t skip this! A tablespoon of butter and a handful of breadcrumbs in a hot pan gives you golden, crispy topping magic. Stir them around constantly so they don’t burn. They mimic that iconic breaded chicken crunch.
2. Shred Your Own Cheese
Pre-shredded cheese has anti-caking agents that stop it from melting as smoothly. Fresh-shredded parmesan and mozzarella melt beautifully and add deep flavor. It’s worth the few extra minutes.
3. Use Crushed Tomatoes, Not Diced
Diced tomatoes can feel too chunky or watery. Crushed tomatoes give that smooth, saucy base we want for something that tastes like traditional chicken parm.
4. Don’t Over-Shred the Chicken
Keep pieces big enough to scoop easily with a spoon, but small enough to be bite-sized. Too fine, and the texture gets lost in the soup.
5. Watch the Pasta Closely at the End
Once you add rotini, keep an eye on the cook time. You want tender, not mushy. Depending on your slow cooker, it’ll be perfect in about 15–30 minutes.
Easy Variations to Try
| Variation | What to Do |
|---|---|
| Make It Spicy | Add red pepper flakes or a dash of hot sauce with the seasonings. |
| Use Chicken Thighs | Swap breasts for boneless, skinless thighs for richer flavor and extra juicy meat. |
| Add Veggies | Toss in baby spinach near the end or stir in diced zucchini or mushrooms early. |
| Use Different Pasta | Try penne, shells, or bowties instead of rotini—whatever you have on hand. |
| Go Extra Cheesy | Stir in mozzarella and parmesan for more richness. |
| Make It Low-Carb | Skip the pasta and add cauliflower florets or zucchini noodles. |
| Gluten-Free Option | Use gluten-free rotini and certified GF breadcrumbs or crushed GF croutons. |
| Crouton Shortcut | Replace toasted breadcrumbs with crushed croutons for a faster topping. |
| Broth Budget Hack | Use 2 cups of broth + 2 cups of water to stretch the flavor without overspending. |
| No-Cream Version | Use half-and-half or whole milk instead of heavy cream for a lighter version. |
Final Thoughts
Chicken parmesan soup is truly a hug in a bowl, everything you love about the classic Italian dish, made cozier and easier in soup form.
With juicy shredded chicken, a creamy tomato base, tender pasta, and melty cheese, this soup checks all the boxes for comfort food.
And let’s not forget that buttery toasted breadcrumb topping, it’s the little touch that brings it all together and makes every spoonful irresistible.
Whether you’re cooking for your family or meal prepping for the week, this recipe is a keeper. It’s satisfying without being complicated, and once you try it, it’ll quickly earn a spot in your regular soup rotation.
The slow cooker does most of the work, but you get all the flavor of a slow-simmered, restaurant-worthy dish.
Now that you’ve mastered this one, why not add a few more cozy bowls to your lineup?
More Cozy Soup Recipes to Try
If you loved this chicken parmesan soup, you’ll want to bookmark these next:
🥣 Easy White Chicken Chili Recipe for Busy Nights
Packed with creamy white beans, tender chicken, and a hint of spice, this one’s perfect for game day or chilly evenings.
🍲 Cozy Chicken Broth Soup Recipe for Winter
Light, clean, and nourishing, this is the go-to soup when you’re under the weather or craving something wholesome.
🧀 Best White Chicken Lasagna Soup Recipe in 25 Min
All the flavor of creamy lasagna in a quick-cooking, cheesy soup that’s impossible to resist.
