Slow Cooker Chicken Parmesan Soup

If you love Chicken Parmesan, this easy Slow Cooker Chicken Parmesan Soup is a fun way to enjoy those same familiar Italian flavors in a bowl.

Tender chicken, tomatoes, peppers and pasta simmer together in the slow cooker, then each bowl gets topped with Parmesan cheese and buttery toasted breadcrumbs—the little finishing touch that really gives the soup its Chicken Parmesan personality.

I especially like that most of the work happens in the slow cooker. Get everything going earlier in the day, add the pasta toward the end, toast your breadcrumbs and dinner is ready.

It’s hearty and comforting without being overly heavy, which is exactly what I want from a bowl of soup.

Why You’ll Love This Chicken Parmesan Soup

• Easy slow cooker meal. Most of the cooking is hands-off.
• All the flavors of Chicken Parmesan. Tomatoes, chicken, pasta, Parmesan and toasted breadcrumbs give you the flavors of the classic dish in soup form.
• Comforting without being heavy. A satisfying bowl has about 280 calories.
• Family-friendly. The familiar Italian flavors and pasta make this an easy crowd-pleaser.
• Easy to adapt. Change the pasta, add spinach or use chicken thighs instead of breasts.
• Great for leftovers. Just keep the crunchy topping separate until you’re ready to serve.

Ingredients and Substitutions

Chicken – Boneless, skinless chicken breasts or chicken tenders work well. You can also use boneless, skinless chicken thighs.

Onion and red bell pepper – Add flavor, color and a little sweetness. Frozen chopped onion is a great shortcut.

Garlic – I prefer fresh, but jarred minced garlic works too.

Crushed tomatoes with basil – Provide the tomato-rich base for the soup. Plain crushed tomatoes work too.

Chicken broth – Use your favorite. Low-sodium broth makes it easier to control the salt.

Salt and pepper – Simple seasoning is all you need. Add a pinch of crushed red pepper flakes if you like a little heat.

Whole wheat orzo – A small pasta is perfect here. Ditalini, small elbows or another small pasta can be substituted.

Panko breadcrumbs, butter and Parmesan – Don’t skip the topping! Toasted buttery breadcrumbs and Parmesan are what really bring the Chicken Parmesan idea together.

Fresh basil or parsley – Optional, but a nice finishing touch.

How to Make Slow Cooker Chicken Parmesan Soup, Step by Step

Step 1: Gather and prepare all ingredients.

Step 2: Add ingredients

Place onion, red bell pepper, garlic, chicken, crushed tomatoes, chicken broth, salt, and pepper into the slow cooker. Stir to combine.

Step 3: Cook

Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until chicken is fully cooked and vegetables are tender.

Step 4: Add pasta

About 30 minutes before serving, stir in the orzo and continue cooking until pasta is tender.

Step 5: Make the topping

Melt butter in a skillet over medium heat. Add panko and toast until golden, about 3–4 minutes, stirring often to avoid burning.

Step 6: Serve

Divide soup into bowls and top with toasted breadcrumbs, Parmesan, and optional fresh basil or parsley.

Step 7: Store leftovers

Refrigerate in an airtight container. Keep toppings stored separately to maintain crunch.

Recipe Notes & Variations

• Use frozen onion: Frozen chopped onion is one of my favorite time-saving shortcuts and works well here.
• Soften the vegetables first: If you prefer softer onion and pepper, microwave (affiliate link) or sauté them briefly before adding them to the slow cooker.
• Change the pasta: Orzo works beautifully, but just about any small pasta will do.
• Watch the breadcrumbs: Panko can go from golden to burned quickly, so stir frequently while toasting.
• Add some greens: Stir baby spinach into the hot soup at the end and let it wilt before serving.
• Add a little heat: A pinch of crushed red pepper flakes is an easy addition.
• Keep the topping separate: If you expect leftovers, store the breadcrumb-Parmesan topping separately so it stays crisp.

Serving Suggestions

This soup is hearty enough to be a meal all by itself.

For a little something alongside, add a simple green salad or a piece of crusty bread or garlic toast for dipping.

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator, keeping the toasted breadcrumbs separate.

The pasta will continue to absorb some of the broth as the soup sits. If your leftover soup becomes thicker than you like, simply add a splash of chicken broth when reheating.

How Many Calories and WW Points in Chicken Parmesan Soup?

• Serving Size: about 1 ½ cups soup + toppings
• Calories: about 280 per serving
• WW Points: To see your WW Points for this recipe, track it in the WW App.
  (You must be logged into WW on a smartphone or tablet.)

If you’ve made this Chicken Parmesan Crockpot Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Recipe source: Pillsbury

More WW-Friendly Soup Recipes

• Quick Tomato Tortellini Soup – Creamy, cheesy, and ready in minutes.
• Crock Pot Pizza Soup – All the flavors of pizza in a warm, cozy bowl.
• Slow Cooker Beefy Tomato Soup with Macaroni – A hearty family-friendly pasta soup.
• Slow Cooked Italian Meatball Soup – Classic Italian comfort in every spoonful.
• Stuffed Pepper Slow Cooker Soup – A lighter spin on the stuffed pepper dinner.

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