Creamy Chicken Parmesan Soup
This creamy chicken parmesan soup combines rich flavors and comforting ingredients for a hearty slow-cooked meal perfect for busy days and cozy dining.
Equipment
- 1 Crock Pot or slow cooker
- 1 cutting board
- 1 measuring cups and spoons
- 1 mixing spoon
- 1 whisk
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
- 1 cup heavy cream or half-and-half for lighter version
- 1 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Salt to taste
- Black pepper to taste
- 1 cup tortellini fresh or frozen
- 1 cup fresh spinach
- Fresh basil for garnish
Instructions
- Place chicken breasts in the bottom of the Crock Pot.
- Add diced onions and minced garlic on top of the chicken.
- Pour in chicken broth and diced tomatoes, then stir gently to combine.
- Sprinkle Italian seasoning over the mixture, and season with salt and pepper to taste.
- Cover and cook on low for 6 hours, or until chicken is tender and fully cooked.
- Remove chicken breasts and shred with two forks, then return shredded chicken to the soup.
- Stir in heavy cream and grated Parmesan cheese until well combined.
- Add tortellini and fresh spinach, then cook on high for 30 minutes until tortellini is heated through.
- Serve hot, garnished with fresh basil if desired.
Notes
- Pairs well with crusty or garlic bread.
- For lighter soup, use half-and-half instead of heavy cream.
- Add extra vegetables like carrots or bell peppers for more nutrition.