Description
A creamy and tangy soup capturing the flavors of chicken Parmesan, perfect for family dinners and chilly nights.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup diced onion (about 1 medium onion)
- 2 cloves garlic, minced
- 3 cups chicken broth (use low-sodium to control salt)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup heavy cream (for a lighter version, substitute half-and-half)
- 1 cup grated Parmesan cheese (freshly grated for best melt and flavor)
- 1 tablespoon Italian seasoning
- Salt, to taste
- Pepper, to taste
- 1 cup tortellini (fresh or frozen)
- 1 cup fresh spinach (roughly chopped if leaves are large)
- For garnish: fresh basil (optional)
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 the can of diced tomatoes (undrained). Stir gently to combine.
- Sprinkle the Italian seasoning over the mixture and season with salt and pepper to taste.
- Cover the Crock Pot and cook on low for 6 hours, or until the chicken is cooked through and tender.
- Once cooked, remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
- Stir in the heavy cream and grated Parmesan cheese, mixing until well combined.
- Add the tortellini and spinach to the soup, and cook on high for an additional 30 minutes, or until the tortellini is heated through and tender.
- Serve hot, garnished with fresh basil if desired.
Notes
For a lower-fat version, use half-and-half instead of heavy cream. Be cautious of sodium levels by using low-sodium broth and rinsing canned tomatoes.
- Prep Time: 15 minutes
- Cook Time: 390 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 46g
- Cholesterol: 100mg