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
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).
Whip in the cream cheese until thoroughly combined. Proceed to simmer the soup for an additional half-hour before incorporating the spinach.
Twenty to thirty minutes later, just prior to serving, incorporate two cups of mozzarella cheese.
Cream in the cheese until thoroughly integrated. Take pleasure in!