Description
A comforting and flavorful soup that combines tender chicken, creamy broth, and savory Parmesan cheese, perfect for chilly evenings.
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.
- Add the diced onions and minced garlic on top of the chicken.
- Pour in the chicken broth and diced tomatoes, and stir gently to combine.
- Sprinkle Italian seasoning over the mixture and season with salt and pepper.
- Cover and cook on low for about 6 hours until the chicken is cooked through.
- Remove the chicken, shred it, and return to the soup.
- Stir in heavy cream and Parmesan cheese until well combined.
- Add tortellini and spinach, and cook on high for an additional 30 minutes until heated through.
- Serve hot, garnished with fresh basil.
Notes
For a lighter version, substitute half-and-half for the heavy cream. Adjust seasoning as needed and consider adding a splash of lemon juice before serving for added brightness.
- Prep Time: 10 minutes
- Cook Time: 390 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg