Description
A hearty and easy slow cooker soup made with tender chicken, cheese tortellini, and a rich tomato broth.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 package (20 oz) fresh or frozen cheese tortellini
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes, drained
- 4 cups low-sodium chicken broth
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 2 medium carrots, sliced into rounds (about 1 cup)
- 2 celery stalks, diced (about ¾ cup)
- 1 red bell pepper, diced
- 2 teaspoons dried Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- ¼ teaspoon red pepper flakes (optional)
- 2 cups fresh baby spinach
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ¼ cup fresh basil, chopped (for garnish)
- 2 tablespoons olive oil
Instructions
- Prepare the vegetables: Dice the onion, mince the garlic, slice the carrots, chop the celery, and dice the red bell pepper.
- Season the chicken: Pat the chicken dry and season with salt, pepper, and half of the Italian seasoning.
- Layer the base ingredients: In the slow cooker, combine the onion, garlic, carrots, celery, and red bell pepper. Add the seasoned chicken on top.
- Add tomatoes and seasonings: Pour the crushed tomatoes and diced tomatoes over the chicken and veggies. Sprinkle the remaining seasonings over the mixture.
- Add the broth: Slowly pour the chicken broth over the ingredients, ensuring everything is well-distributed.
- Start slow cooking: Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours until the chicken is tender.
- Shred the chicken: Remove the chicken, shred it using forks, and return it to the slow cooker.
- Add tortellini: Stir in the tortellini and cook for an additional 15-20 minutes on HIGH, until tender.
- Add cream and spinach: Stir in the heavy cream and fresh spinach during the last 5 minutes of cooking.
- Season and serve: Taste and adjust seasonings as needed, then ladle into bowls and top with Parmesan and fresh basil.
Notes
Can be made gluten-free with GF tortellini. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg