Crockpot Chicken Parmesan Soup (Print Version)

# Ingredients:

→ For the Soup:

01 - 3 boneless, skinless chicken breasts
02 - 1 tbsp minced garlic
03 - 1 (28 oz) can crushed tomatoes
04 - 1 (15 oz) can tomato sauce
05 - 1 tsp salt
06 - 1 tsp ground black pepper
07 - 2 tsp Italian seasoning
08 - 4 cups chicken broth
09 - 1 cup freshly shaved Parmesan cheese
10 - 1 cup heavy whipping cream
11 - 8 oz rotini pasta (uncooked)

→ For the Topping:

12 - 1/2 cup bread crumbs
13 - 1 tbsp butter
14 - 1 1/2 cups shredded mozzarella cheese

# Instructions:

01 - Add chicken, garlic, tomatoes, sauce, salt, pepper, seasoning, broth to crockpot. Stir.
02 - Cook on low 6-8 hours or high 3-4 hours, until chicken is tender.
03 - Shred chicken in crockpot with forks.
04 - Stir in Parmesan, cream, pasta. Cook on low 30 minutes or high 15 minutes, until pasta is tender.
05 - Melt butter in pan, sauté bread crumbs until golden, 3-4 minutes.
06 - Ladle soup, top with mozzarella and bread crumbs. Serve immediately.

# Notes:

01 - Swap heavy cream for half-and-half or milk for a lighter version.
02 - Cook pasta separately for meal prep, add before serving.
03 - Add white beans for extra protein.
04 - Store leftovers up to 3 days, add broth when reheating.

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