Description
A comforting, low-effort soup made with shredded chicken, tomatoes, and cheesy Parmesan, perfect for weeknights and cozy dinners.
Ingredients
- 1.5 lb boneless, skinless chicken breasts
- 1 cup diced onion (yellow or sweet)
- 2 cloves garlic, minced (or 1 tsp jarred)
- 3 cups chicken broth (low-sodium recommended)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup heavy cream or half-and-half
- 1 cup grated Parmesan cheese, plus extra for serving
- 1 tbsp Italian seasoning
- Salt and pepper to taste
- 1 cup tortellini (fresh or frozen cheese tortellini)
- 1 cup fresh spinach, roughly chopped
- Fresh basil for garnish
Instructions
- Place chicken breasts flat in the bottom of the Crock Pot.
- Scatter diced onion and minced garlic evenly over the chicken.
- Pour in the chicken broth and add the can of diced tomatoes with their juices. Stir gently to combine.
- Sprinkle the Italian seasoning over the mixture. Add salt and pepper to taste.
- Cover and cook on LOW for 6 hours, or until the chicken easily shreds with a fork and reaches 165°F internal temperature.
- Remove the chicken to a cutting board. Shred it into bite-size pieces, then return to the slow cooker.
- Stir in the heavy cream and grated Parmesan until smooth and warmed through.
- Add the tortellini and fresh spinach. Set the Crock Pot to HIGH for about 30 minutes, or until the tortellini is heated through and tender.
- Taste and adjust seasoning. Serve hot, topped with fresh basil and extra Parmesan.
Notes
For a lighter version, use half-and-half or evaporated milk. For gluten-free, use GF tortellini.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian