Ingredients
Scale
- 1 pound cooked chicken, shredded
- 3 cups chicken broth
- 1 can (14 oz) crushed tomatoes
- 1 cup cooked pasta (penne or spaghetti)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Add cooked chicken, crushed tomatoes, chicken broth, onion, garlic, and Italian seasoning to the crock pot. Stir to combine.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Stir in cooked pasta and shredded mozzarella cheese. Cover and cook for another 15 minutes until cheese melts and soup heats through.
- Top with grated parmesan cheese and fresh basil before serving.
Notes
- Use gluten-free pasta for a gluten-free version.
- Adjust cheese quantities to taste for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low), 3 hours (high)
- Method: Slow cooker
- Cuisine: Italian-American
- Diet: Creamy, Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 340 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg