Scale

2 boneless, skinless chicken breasts

1 can (800 g) crushed tomatoes

1 can (400 g) diced tomatoes

4 cups chicken broth

1 small onion, diced

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon red pepper flakes (optional)

1 cup uncooked small pasta (like rotini or ditalini)

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

¼ cup heavy cream (optional, for creaminess)

Fresh basil or parsley (for garnish)

Slow Cook the Soup

In the crockpot, combine crushed tomatoes, diced tomatoes, chicken broth, onion, garlic, basil, oregano, salt, black pepper, and red pepper flakes.

Add the chicken breasts and cover. Cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender.

Shred the Chicken & Add Pasta

Remove the chicken, shred it with two forks, and return it to the crockpot.

Add uncooked pasta and cook on high for an additional 20–25 minutes, or until the pasta is tender.

Finish with Cheese & Cream

Stir in mozzarella, Parmesan cheese, and heavy cream (if using) until melted and combined.

Serve

Ladle into bowls, garnish with fresh basil or parsley, and serve with crusty bread or garlic toast.