Description
Cozy, cheesy, and effortless — this slow-cooker soup channels chicken parmesan into a spoonable comfort meal. Toss everything in the Crock-Pot in the morning and come home to a creamy, tomato-kissed dinner that feeds a crowd.
Ingredients
Scale
- 1.5 lb boneless, skinless chicken breasts
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 3 cups chicken stock
- 1 (14.5 oz) can diced tomatoes
- 1 cup heavy cream (or use half-and-half for a lighter finish)
- 1 cup freshly grated Parmesan
- 1 tbsp Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 1 cup tortellini (fresh or frozen)
- 1 cup baby spinach
- Fresh basil, for garnish
Instructions
- Set the chicken breasts in the bottom of the slow cooker in a single layer. Scatter the chopped onion and minced garlic over the top.
- Pour in the chicken stock and the entire can of diced tomatoes. Give the pot a quick stir to distribute everything.
- Sprinkle the Italian seasoning over the top, then season lightly with salt and pepper. Cover and cook on LOW for about 6 hours, until the chicken easily pulls apart.
- Remove the cooked chicken to a cutting board, shred with two forks, then return the shredded meat to the Crock-Pot. Stir to combine.
- Pour in the heavy cream and stir in the grated Parmesan until it melts into the broth and the soup becomes silky. Warm gently — avoid high heat so the dairy stays smooth.
- Add the tortellini and fresh spinach. Switch the cooker to HIGH and cook for another 30 minutes, or until the pasta is tender and the spinach has wilted.
- Taste and adjust salt and pepper. Ladle into bowls and finish with torn basil leaves before serving.
Notes
- Serve with crusty bread or garlic toasts for dunking.
- For a lighter soup, replace heavy cream with half-and-half.
- Boost the veg: add diced carrots or bell pepper at the start for more color and nutrition.
- If you prefer a richer profile, brown the chicken in a skillet before adding it to the slow cooker — extra Maillard = extra flavor.