Instructions

• Heat the olive oil in a large skillet over medium-high heat. Season the turkey breast with salt and pepper, then sear it on all sides until golden brown, about 3 to 4 minutes per side. Remove the turkey to a cutting board. Add the diced onion to the same skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.
• Transfer the seared turkey, sauteed onion, and garlic to the slow cooker. Pour in the crushed tomatoes and chicken broth. Add the smoked paprika, Italian seasoning, and crushed red pepper flakes, stirring everything together to combine the seasonings evenly.
• Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The turkey is done when it shreds easily with a fork.
• Remove the turkey pieces from the slow cooker and shred them with two forks until they are in bite-sized pieces. Return the shredded turkey to the slow cooker and stir in the heavy cream. Add the softened cream cheese in chunks and stir well until it melts and creates a silky texture. Finally, stir in the freshly grated Parmesan cheese until fully incorporated.
• Give the soup a taste and adjust the salt, pepper, or spices as needed.
• Ladle the soup into bowls and garnish each serving with fresh flat-leaf parsley and Parmesan cheese. Serve alongside buttered dinner rolls for dunking.