Description
A rich and creamy soup that combines the comforting flavors of chicken Parmesan with tender chicken, zesty tomatoes, and creamy Parmesan cheese.
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.
- Scatter the diced onions and minced garlic over the chicken.
- Pour in the chicken broth and diced tomatoes.
- Sprinkle Italian seasoning over the mixture, then season with salt and pepper to taste.
- Cover the Crock Pot and cook on low for 6 hours.
- Once cooked, remove the chicken breasts, shred them, and return them to the pot.
- Stir in the heavy cream and grated Parmesan until well combined.
- Add tortellini and spinach, cooking on high for an additional 30 minutes.
- Ladle the soup into bowls and garnish with fresh basil.
Notes
For a lighter version, substitute half of the heavy cream with half-and-half. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 360
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 100mg