Description

This comforting Chicken Parmesan Soup combines the classic flavors of chicken Parmesan with a hearty soup preparation. Tender shredded chicken, crushed tomatoes, and Italian seasonings create a rich broth, complemented by cooked penne pasta and finished with Parmesan and mozzarella cheeses. Perfect for a cozy meal, the soup is slow-cooked for deep flavor and garnished with fresh basil for a vibrant touch.

Ingredients

Scale

Soup Base

4 garlic cloves, minced
½ large green bell pepper, finely chopped
½ medium white onion, finely chopped
1 can crushed tomatoes (14.5 ounces)
½ pound raw boneless skinless chicken breast
3 cups chicken stock, plus additional if needed
2 tablespoons tomato paste
2 teaspoons Italian seasoning
1 teaspoon kosher salt
¼ teaspoon ground black pepper
½ teaspoon red pepper flakes

Pasta

4 ounces uncooked dry penne pasta

Cheese and Finishing Touches

1 cup grated Parmesan cheese
2 tablespoons unsalted butter (optional)
2 cups shredded mozzarella cheese
Chopped fresh basil for garnish

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Instructions

Combine Ingredients in Slow Cooker. In a 5-quart or larger slow cooker, stir together the minced garlic, chopped green bell pepper, chopped white onion, crushed tomatoes, raw chicken breast, chicken stock, tomato paste, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Cover and cook on low for 7½ hours or on high for 3½ hours to develop rich flavors and tenderize the chicken.
Cook the Pasta Separately. When the slow cooker time is up, set it to warm or keep on low. Meanwhile, bring a medium pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain the pasta thoroughly.
Shred the Chicken. Transfer the cooked chicken from the slow cooker to a cutting board. Using two forks, coarsely shred the chicken into bite-sized pieces for easy eating and to distribute evenly in the soup.
Combine Pasta, Cheese, and Chicken. Add the grated Parmesan cheese, optional unsalted butter, cooked pasta, and shredded chicken back into the slow cooker. Stir all ingredients gently until combined and warmed through, melting the cheese into the soup for a creamy texture.
Serve and Garnish. Ladle the soup into bowls and top each serving with shredded mozzarella cheese and freshly chopped basil. The mozzarella adds a melty, cheesy finish while the basil brings a fresh herbal note.

Notes

The butter added at the end is optional but enhances richness and mouthfeel without significantly increasing calories.
Originally, the pasta was cooked directly in the slow cooker, which can result in softer pasta and thicker soup, especially upon reheating. Cooking pasta separately maintains better texture and soup consistency.
To cook pasta in the slow cooker, add uncooked penne during Step 2 and cook on HIGH for 20 to 30 minutes until al dente, adding extra broth if necessary to thin the soup.
This recipe adapts well to the stovetop: sauté onion and bell pepper in oil until softened, add garlic, then tomatoes, stock, seasonings, and chicken. Simmer until chicken is cooked, shred chicken, and stir in cooked pasta, cheese, and butter. Serve topped with mozzarella and basil.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 350 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 85 mg