Parmesan Soup: The Cozy, Cheesy Comfort You Crave Recipe
Introduction
This Parmesan soup is the perfect blend of cozy comfort and cheesy goodness. Made with tender chicken, savory tomatoes, and two kinds of cheese, it’s an easy slow cooker meal that warms you from the inside out. Ideal for busy days when you want a satisfying homemade dinner with minimal effort.
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts or thighs
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 1 cup uncooked small pasta (ditalini or elbow macaroni)
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup heavy cream or half-and-half (optional)
- Fresh basil or parsley, for garnish
Instructions
- Step 1: Place the chicken, diced onion, minced garlic, crushed tomatoes, chicken broth, dried basil, dried oregano, crushed red pepper flakes, salt, and pepper into the slow cooker.
- Step 2: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
- Step 3: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the soup.
- Step 4: Stir in the uncooked pasta and cook on high for 15–20 minutes, until the pasta is al dente.
- Step 5: Add the grated Parmesan and shredded mozzarella cheese, stirring gently until the cheeses have melted. If using, stir in the heavy cream or half-and-half to add richness.
- Step 6: Ladle the soup into bowls and garnish with fresh basil or parsley, extra cheese, or croutons for added texture and flavor.
Tips & Variations
- Use boneless skinless chicken thighs for extra juicy and flavorful meat.
- Swap the small pasta for orzo or small shells if you prefer a different texture.
- Add a handful of spinach or kale near the end of cooking for extra greens.
- For a vegetarian version, omit the chicken and use vegetable broth; add beans or lentils for protein.
- If you like a spicier soup, increase the crushed red pepper flakes to suit your taste.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. Pasta can absorb liquid over time, so thin the soup with a little extra broth when reheating if needed. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup without a slow cooker?
Yes, you can make it on the stove by simmering the chicken and other ingredients in a large pot over medium heat until the chicken is cooked through, about 30 minutes. Then shred the chicken and add the pasta, cooking until tender before adding the cheeses and cream.
What type of cheese works best for this soup?
Parmesan adds a salty, nutty flavor, while mozzarella provides creamy meltiness. Using both creates the perfect cheesy balance. For a sharper taste, you can add a bit of Pecorino Romano or Asiago.
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Parmesan Soup: The Cozy, Cheesy Comfort You Crave Recipe
- Total Time: 6 hours 45 minutes
- Yield: 6 servings 1x
Description
This hearty Parmesan Soup combines tender chicken, savory tomatoes, and melted cheeses for a comforting and cheesy bowl of warmth. Perfect for chilly days, it features slow-cooked chicken and rich flavors, complemented by tender pasta and a creamy finish.
Ingredients
Proteins
- 1 1/2 lbs boneless skinless chicken breasts or thighs
Vegetables and Aromatics
- 1 small onion, diced
- 3 cloves garlic, minced
Liquids
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 1/2 cup heavy cream or half-and-half (optional)
Herbs and Spices
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
Carbohydrates
- 1 cup uncooked small pasta (ditalini or elbow macaroni)
Cheeses
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Garnish
- Fresh basil or parsley, for garnish
Instructions
- Combine Ingredients: Place the chicken, diced onion, minced garlic, crushed tomatoes, chicken broth, dried basil, dried oregano, crushed red pepper flakes (if using), salt, and pepper into a slow cooker.
- Cook the Soup: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the cooked chicken from the slow cooker, shred it finely using two forks, and then return the shredded chicken to the soup.
- Add Pasta: Stir in the uncooked pasta and cook the soup on high for an additional 15 to 20 minutes, or until the pasta is al dente.
- Melt Cheeses and Add Cream: Add the grated Parmesan cheese and shredded mozzarella to the soup, stirring until the cheeses are completely melted. If desired, stir in the heavy cream or half-and-half to add richness.
- Serve: Ladle the soup into bowls and garnish with fresh basil or parsley, and additional cheese or croutons if desired. Serve hot for best enjoyment.
Notes
- Using boneless skinless chicken thighs will result in a moister texture compared to chicken breasts.
- Crushed red pepper flakes are optional and can be omitted or adjusted to control spiciness.
- For a lighter version, omit the heavy cream or use half-and-half.
- You can substitute small pasta shapes with any bite-sized pasta for ease of eating.
- This soup can be prepared in advance and reheated; pasta may absorb more broth, so additional chicken broth can be added when reheating.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Keywords: Parmesan soup, cheesy chicken soup, slow cooker soup, comforting soup, tomato chicken soup, creamy soup
