Ingredients
Method
Preparation
- 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 diced tomatoes. Stir to combine.
- Sprinkle Italian seasoning over the mixture and season with salt and pepper to taste.
Cooking
- 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.
Serving
- Serve hot in bowls, garnished with fresh basil and additional Parmesan cheese if desired.
Nutrition
Notes
To store leftovers, let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat before serving. Adjust seasonings to taste; for a vegetarian option, substitute chicken with chickpeas and use vegetable broth.