Description
A rich and comforting soup that combines creamy goodness with the flavors of chicken Parmesan, 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 and 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 in a single layer.
- Sprinkle the diced onions and minced garlic evenly over the chicken.
- Pour in the chicken broth and diced tomatoes, and gently stir the mixture.
- Sprinkle the Italian seasoning over the entire mixture, followed by salt and pepper to taste.
- Cover the Crock Pot and set it to cook on low for 6 hours.
- After 6 hours, carefully lift the chicken breasts from the pot and shred them into bite-sized pieces.
- Return the shredded chicken back to the pot and mix well.
- Stir in the heavy cream and Parmesan cheese until fully blended.
- Gently fold in the tortellini and spinach, then set the Crock Pot to high for an additional 30 minutes.
- Serve hot, garnished with fresh basil.
Notes
For a lighter option, substitute heavy cream with half-and-half. This soup can also be made in an Instant Pot or on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg