Description
This comforting Chicken Parmesan Soup combines the rich flavors of garlic, bell pepper, crushed tomatoes, and Italian seasonings with tender shredded chicken and pasta. Slow-cooked to perfection and finished with Parmesan and mozzarella cheeses, it’s a hearty, cozy dish perfect for any occasion.
Ingredients
Scale
Vegetables and Aromatics
- 4 garlic cloves minced
- ½ large green bell pepper finely chopped
- ½ medium white onion finely chopped
Soup Base
- 1 can crushed tomatoes (14.5 ounces)
- 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
Protein and Pasta
- ½ pound raw boneless skinless chicken breast
- 4 ounces uncooked dry penne pasta
Cheeses and Butter
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter (optional)
- 2 cups shredded mozzarella cheese
Garnish
- Chopped fresh basil
Instructions
- Combine Ingredients in Slow Cooker: In a 5-quart or larger slow cooker, stir together the garlic, bell pepper, 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 until the chicken is fully cooked and flavors meld.
- Cook Pasta Separately: Once the slow cooker cooking time is complete, set the cooker to warm or keep it 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, then drain.
- Shred Chicken: Transfer the cooked chicken breast to a cutting board. Use two forks to shred the chicken coarsely.
- Combine Pasta and Cheese: Add the shredded chicken, cooked pasta, grated Parmesan cheese, and optional butter to the slow cooker. Stir thoroughly until well combined and the butter melts, enriching the soup.
- Serve and Garnish: Ladle the soup into bowls and garnish with shredded mozzarella cheese and chopped fresh basil for a flavorful finish.
Notes
- The addition of butter at the end is optional but recommended for added richness and a silky mouthfeel.
- Originally, pasta was cooked directly in the slow cooker, but cooking it separately helps maintain better pasta texture and soup consistency, especially for leftovers.
- If you prefer cooking pasta in the slow cooker, add uncooked penne directly at the end of the slow cooking phase and cook on high for 20-30 minutes until al dente, adding extra chicken broth if the soup thickens too much.
- This recipe can be adapted to stovetop cooking by sautéing vegetables, simmering the soup, cooking pasta separately, and then combining all ingredients at the end.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350
- Sugar: 6g
- Sodium: 750mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 85mg
