29 oz chicken broth ▢3 cups shredded chicken ▢3 tsp Italian Seasoning ▢2 tsp paprika ▢1 tsp salt ▢4 carrots peeled and diced ▢29 oz diced tomatoes with juice from can ▢2 cups water ▢15 oz white beans drained ▢6 red potatoes diced ▢3 cups fresh spinach chopped ▢8 oz cream cheese ▢2 cups mozzarella cheese shredded


Step - 1

In a crock pot, combine water, carrots, potatoes, beans, bouillon, Italian seasoning, paprika, salt, pepper, and diced tomatoes; also include diced tomatoes. 

Cook for 4 1/2 to 5 hours on LOW (or 2 to 3 hours on HIGH). 

Step - 2

Whip in the cream cheese until thoroughly combined. Proceed to simmer the soup for an additional half-hour before incorporating the spinach.  

Step - 3

Twenty to thirty minutes later, just prior to serving, incorporate two cups of mozzarella cheese.  

Step - 4

Cream in the cheese until thoroughly integrated. Take pleasure in! 

Step - 5

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