Slow Cooker Chicken Tortellini Soup
The ultimate comfort food, Slow Cooker Chicken Tortellini Soup combines tender chicken, cheesy tortellini, and fresh vegetables in a creamy broth. Perfect for chilly nights, this easy weeknight dinner will have everyone asking for seconds!
Equipment
- 6 quart slow cooker
- Large spoon
- Measuring cups and spoons
- Cutting Board
- Sharp knife
- Boxgrater
- 2 forks
- Ladle
Ingredients
- 2 pieces Chicken breasts boneless, skinless, about 12 ounces
- 3 cans Tomatoes 14 ounce cans, low or no salt preferred. Crushed or diced both work.
- 1 pieces Large carrot grated, about ½ cup grated carrot
- 1 pieces Small onion diced, about a half cup
- 32 ounces Low sodium chicken broth one box
- 1 tablespoon Italian seasoning
- ½ teaspoon Dried basil
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 16 ounces Frozen cheese tortellini anywhere between 16-20 ounces works best, see notes if you have refrigerated tortellini
- 1 cup Fresh spinach diced, see notes about using frozen spinach
- 1 pieces Parmesan cheese at table
Instructions
- Place the chicken breasts and tomatoes in the slow cooker. Grate the carrot and dice the onion, then add to the slow cooker. Next add the chicken broth, italian seasoning, basil, salt and pepper. Cook for 2-3 hours on high or 4-5 hours on low. Chicken should be cooked through and no longer pink in the middle.
- Remove the chicken breast from the slow cooker to a cutting board. With two forks turned backward, shred the chicken into bite-sized pieces that fit on a spoon. Then add the chicken back to the slow cooker.
- Add the tortellini to the slow cooker and let it cook for 20 minutes.
- Dice the spinach into small pieces. Add to the slow cooker and keep it covered for about 10 minutes.
- Serve with a generous topping of parmesan cheese and enjoy.
Notes
- Substitutions: You can substitute fresh refrigerated tortellini for frozen fairly interchangeably in this recipe though the fresh will cook a little faster.
- Dried tortellini: If you have dried tortellini, I recommend cooking it in a separate pot of boiling water according to the package directions and then add the drained pasta to the soup before serving. Dried tortellini absorbs a lot more liquid than frozen or fresh pasta does and with the liquid proportions of this recipe you will be left with very little broth left in your soup.
- Slow cooker: This recipe was made in a 6-quart slow cooker.