Crock Pot Creamy Chicken Parmesan Soup 

Ingredients:

1 1/2 pounds boneless, skinless chicken breasts
4 cups chicken broth
1 cup marinara sauce
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon red pepper flakes (optional for heat)
1/4 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1 cup uncooked pasta (shells, bowties, or ditalini work well)
1 cup fresh spinach (optional, added at the end)
Fresh basil and additional Parmesan for garnish
Instructions:

Add Ingredients to the Crock Pot:
Place the boneless, skinless chicken breasts in the bottom of the crock pot.
Pour in the chicken broth and marinara sauce.
Season:
Add the heavy cream, grated Parmesan cheese, Italian seasoning, garlic powder, onion powder, red pepper flakes (if using), salt, and black pepper. Stir gently to combine.
Cook:
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Shred the Chicken:
Once cooked, remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the soup.
Add Pasta:
Stir in the uncooked pasta and cover. Cook on high for an additional 20-30 minutes, or until the pasta is tender.
Add Spinach:
If using, stir in the fresh spinach and let it wilt for a few minutes.
Serve:
Ladle the soup into bowls and garnish with fresh basil and additional Parmesan cheese. Enjoy this creamy and hearty soup!