Ingredients:

• For the Soup:

3 boneless chicken breasts

1 tablespoon minced garlic

1 (28 oz) can crushed tomatoes

1 (15 oz) can tomato sauce

1 teaspoon salt

1 teaspoon ground black pepper

2 teaspoons Italian seasoning

4 cups chicken broth

1 cup freshly shaved Parmesan cheese

1 cup heavy whipping cream

8 oz uncooked rotini pasta

• For the Topping:

1/2 cup breadcrumbs

1 tablespoon butter

1 1/2 cups shredded mozzarella cheese

Directions:

Place the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth into the crockpot. Cover the pot and cook on low for 6-8 hours or on high for 3-4 hours until the chicken becomes tender. Once cooked, shred the chicken within the crockpot using two forks. Incorporate the Parmesan cheese, heavy whipping cream, and uncooked rotini pasta into the mixture. Cover again and cook on low for an additional 30 minutes or on high for 15 minutes, until the pasta is cooked through. In a separate small pan, melt the butter over medium heat and sauté the breadcrumbs until they turn golden brown.

Serve the soup hot, garnished with shredded mozzarella cheese and the toasted breadcrumbs.

Servings: 6-8.