Crock Pot Creamy Chicken Parmesan Soup

Crock Pot Creamy Chicken Parmesan Soup

Author: Arwa Prep Time: 15 minutes
Cook Time: 360 minutes Total Time: 375 minutes
Yield: 4 servings Category: LUNCH Cuisine: Italian Diet: Gluten Free

Ingredients

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes, juice included
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • to taste salt
  • to taste pepper
  • 1 cup tortellini, fresh or frozen
  • 1 cup fresh spinach
  • for garnish fresh basil
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Instructions

  1. Place the chicken breasts at the bottom of the Crock Pot.
  2. Add the diced onions and minced garlic on top of the chicken.
  3. Pour in the chicken broth and diced tomatoes. Stir to combine.
  4. Sprinkle Italian seasoning over the mixture and season with salt and pepper to taste.
  5. Cover the Crock Pot and cook on low for 360 minutes, or until the chicken is cooked through and tender.
  6. Once cooked, remove the chicken breasts from the pot and shred them using two forks.
  7. Return the shredded chicken to the soup.
  8. Stir in the heavy cream and grated Parmesan cheese.
  9. Add the tortellini and spinach to the soup, and cook on high for an additional 30 minutes.
  10. Serve hot, garnished with fresh basil if desired.

Notes

  1. Serve with crusty bread for a complete meal. For a lighter version, substitute half and half for heavy cream.