Slow Cooker Tortellini Spinach Chicken Soup

Prep 10 min · Cook 4-6 hrs · Serves 6 · Original recipe

🧾 Ingredients

Produce

• 1 medium yellow onion, diced
• 2 cloves of garlic, minced
• 3 cups packed #spinach

Proteins

• 1 to 1 1/2 lbs boneless, skinless #chicken thighs

Dairy

• 1/2 cup #parmesan cheese
• 1 cup #heavy-cream or half and half
• 4 cups frozen #cheese-tortellini (or fresh)

Pantry & Dry Goods

• 3 tablespoons olive oil
• 1/3 cup all purpose flour
• 2 tablespoons tomato paste
• 4 cups chicken broth
• 2 (14.5 oz) cans petite diced tomatoes

Spices & Seasonings

• 1 tablespoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon pepper

🔪 Instructions

1. In a microwave-safe bowl add the onions, flour, basil, garlic, tomato paste and drizzle with olive oil. Microwave for 5 minutes, stirring every 90 seconds or so. Add the mixture to the slow cooker.
2. Add broth, tomatoes, chicken, salt and pepper to the slow cooker. Stir.
3. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours (or until chicken is very tender).
4. Remove the lid and use a fork to remove the chicken from the slow cooker. Add in tortellini, spinach, Parmesan cheese and warmed cream (warm the cream first to prevent curdling).
5. On a cutting board, shred or cut the chicken into bite-size pieces. Add the chicken back into the slow cooker. Put the lid back on and cook on HIGH for about 10 more minutes, or until the tortellini are cooked through.

📝 Notes

• Use a 6 quart oval slow cooker for this recipe.
• An Instant Pot version also exists at 365daysofcrockpot.com.