This easy, creamy chicken tortellini soup is made in the slow cooker for a cozy, hands-off dinner. Packed with shredded chicken, cheesy tortellini, and fresh vegetables in a smooth herb broth, it’s the perfect comfort food.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
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1.5 lbs boneless, skinless chicken breasts
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3 cups low-sodium chicken broth
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2 cups refrigerated cheese tortellini
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2 carrots, chopped
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2 celery stalks, diced
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1 small onion, chopped
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3 garlic cloves, minced
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1 tsp Italian seasoning
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1 bay leaf
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Salt and black pepper, to taste
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2 cups baby spinach
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3/4 cup heavy cream
Instructions
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Add chicken, vegetables, garlic, herbs, and broth to the CrockPot. Top with the bay leaf.
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Cover and cook on low for 6–7 hours or high for 3–4 hours.
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Remove the chicken, shred it with two forks, and return to the pot. Discard the bay leaf.
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Stir in tortellini and spinach. Cook on high for 15–20 minutes, or until pasta is tender.
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Pour in the cream and stir gently. Let it warm through, but don’t boil.
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Taste and adjust seasoning. Serve warm.