A rich, slow-cooked chicken soup with cheese tortellini, baby spinach, and a creamy parmesan broth—simple to make and full of comfort.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
1.5 lbs boneless chicken breasts or thighs
4 cups low-sodium chicken broth
1 small onion, chopped
3 cloves garlic, minced
1 tsp Italian seasoning
1 tsp salt (adjust to taste)
1/2 tsp black pepper
2 cups heavy cream
9 oz fresh cheese tortellini
1 cup grated parmesan
3 cups baby spinach
(Optional) 2 tbsp butter + 2 tbsp flour for roux
Instructions
-
Add chicken, onion, garlic, broth, and seasoning to the slow cooker.
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Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
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Shred the chicken and return it to the pot.
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Stir in cream and tortellini. Cook for 30–45 minutes more.
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Add parmesan and spinach; stir to combine.
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(Optional) Add roux for a thicker soup.
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Taste and adjust seasonings as needed