Made this soup last night and it was so good we ate it again this morning for breakfast! Haha

Slow Cooker Chicken Parmesan Soup is a comforting and hearty dish that combines the rich flavors of a classic Chicken Parmesan with the warmth of a homemade soup. Chicken Parmesan, or Pollo alla Parmigiana, is a well-known Italian-American creation that typically consists of breaded chicken breast topped with tomato sauce and lots of melted cheese. This soup variation retains the key elements of chicken, tomato, and cheese but reconstructs them in a form that’s perfect for chilly evenings or a cozy family dinner. It merges the convenience of canned ingredients with the slow-simmered goodness of a crockpot meal.

Serving Slow Cooker Chicken Parmesan Soup is as enjoyable as cooking it. The dish is wonderfully versatile and can stand as a meal on its own, or it can be complemented with sides for a more rounded dining experience. A crusty baguette or garlic bread makes for excellent dippable sides, soaking up the flavorful broth. For a lighter touch, a crisp green salad dressed with a balsamic vinaigrette pairs nicely, offering a refreshing contrast to the richness of the soup. And of course, this delightful soup may be topped with an extra sprinkle of Parmesan cheese for those looking to indulge in its cheesy glory.

Ingredients:

- 1 lb boneless, skinless chicken breasts
- 1 jar (24 oz) of your favorite marinara sauce
- 1 can (14.5 oz) of diced tomatoes, undrained
- 1 can (15 oz) of tomato sauce
- 4 cups chicken broth
- 2 teaspoons Italian seasoning
- 2 cups campanelle pasta
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnishing (optional)

Instructions:

1. Place the chicken breasts in the bottom of the slow cooker.

2. Pour the jar of marinara sauce, can of diced tomatoes, and can of tomato sauce over the chicken.

3. Add the chicken broth and Italian seasoning into the slow cooker. Stir to combine the ingredients.

4. Cover the slow cooker with a lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours.

5. About 30 minutes before the soup is done, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.

6. Add the campanelle pasta to the soup, stirring well to ensure it is submerged. Continue cooking for another 25-30 minutes, or until the pasta is cooked al dente.

7. Once the pasta is cooked, turn off the slow cooker and stir in the mozzarella and Parmesan cheeses until they melt and blend into the soup. Season with salt and pepper to taste.

8. Ladle the warm soup into bowls and garnish with fresh basil, if desired.

9. Serve hot and enjoy the comforting flavors of a Chicken Parmesan in a bowl.