Crockpot Tomato Vegetable Soup with Chicken

This soup is one of my favorites, and it's a GREAT way to hide lots of vegetables into and awesome tasting soup!

Crockpot Tomato Vegetable Soup with Chicken
1 onion, diced
2 ribs celery, diced
2 carrots, peeled & diced
1 zucchini, cut in chunks
2 cloves garlic, minced
2 large boneless, skinless chicken breasts
2 - 32oz. cartons low-sodium chicken stock/broth
1 chicken boullion cube
1 t. Italian seasoning
1 - 28oz. can diced tomatoes
1 - 15oz. can tomato sauce
1/2 c. ditalini pasta (or any pasta you want)
Fresh baby spinach (optional)
Salt & pepper, to taste

Place diced onion, celery, carrots, zucchini and garlic in the bottom of your crockpot. Lay whole chicken breasts on top and sprinkle with Italian seasoning, salt & pepper. Pour in chicken stock, diced tomatoes, and tomato sauce. Add bullion cube and cook on low for 8 hours. Remove chicken and cut in chunks (it kinda just shredds apart).

Cook pasta according to package directions and add to the soup towards the end, along with some fresh baby spinach to give it an extra nutritional boost and great color.

I like to serve with a sprinkle of Parmesan cheese on top, and some warm crust bread for dipping.