A hearty and comforting Crockpot Chicken Parmesan Soup made with shredded chicken, tomato broth, and pasta. Easy to prep and packed with flavor.

Scale

2 to 3 boneless skinless chicken breasts

1 Tbsp minced garlic

1 Tbsp dried minced onion flakes

1 Tbsp Italian seasoning

1 (6-oz) can tomato paste

1 (8-oz) can tomato sauce

1 (15-oz) can diced tomatoes

2 (14.5-oz) cans chicken broth

1 (24-oz) jar spaghetti sauce

¼ cup grated parmesan cheese

8-oz campanelle pasta (3 cups uncooked)

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1. Place all ingredients except pasta in a 6-qt slow cooker. Stir.

2. Cover and cook on LOW for 6 to 8 hours.

3. Remove chicken from slow cooker and shred with 2 forks.

4. Return shredded chicken to slow cooker. Add parmesan cheese and pasta.

5. Cook on HIGH for an additional 15 to 20 minutes, until the pasta is cooked.

Add red pepper flakes for a spicy kick.

Substitute with penne or rotini if campanelle is unavailable.

Use low-sodium broth and whole grain pasta for a healthier version.