Made this soup last night and it was so good we ate it again this morning for breakfast! Haha

1. Place the chicken breasts in the bottom of the slow cooker.

2. Pour the jar of marinara sauce, can of diced tomatoes, and can of tomato sauce over the chicken.

3. Add the chicken broth and Italian seasoning into the slow cooker. Stir to combine the ingredients.

4. Cover the slow cooker with a lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours.

5. About 30 minutes before the soup is done, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.

6. Add the campanelle pasta to the soup, stirring well to ensure it is submerged. Continue cooking for another 25-30 minutes, or until the pasta is cooked al dente.

7. Once the pasta is cooked, turn off the slow cooker and stir in the mozzarella and Parmesan cheeses until they melt and blend into the soup. Season with salt and pepper to taste.

8. Ladle the warm soup into bowls and garnish with fresh basil, if desired.

9. Serve hot and enjoy the comforting flavors of a Chicken Parmesan in a bowl.