Description
A warm and flavorful creamy chicken parmesan soup that’s perfect for chilly evenings, made easily in a Crock Pot.
Ingredients
Scale
- 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
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Salt, to taste
- Pepper, to taste
- 1 cup tortellini (fresh or frozen)
- 1 cup fresh spinach
- Fresh basil, for garnish
Instructions
- Place the chicken breasts at the bottom of the Crock Pot for even cooking.
- Layer the diced onions and minced garlic on top of the chicken.
- Pour in the chicken broth and diced tomatoes, stirring gently.
- Sprinkle Italian seasoning, salt, and pepper over the mixture.
- Cover and cook on low for approximately 6 hours.
- Remove the chicken breasts and shred them using two forks.
- Stir in the heavy cream and grated Parmesan cheese until smooth.
- Add the tortellini and fresh spinach, cooking on high for an additional 30 minutes.
- Serve hot, garnished with fresh basil.
Notes
For a lighter option, substitute heavy cream with half-and-half or a non-dairy alternative.
- Prep Time: 15
- Cook Time: 360
- Category: Soup
- Method: Slow Cooking
- Cuisine: American/Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 430
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg