Description
Warm, cheesy, and filled with homey flavor, this Crockpot Chicken Tortellini Soup is a comforting one-pot meal that’s perfect for busy weeknights.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breasts (or thighs), trimmed
- 6 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 medium onion, diced
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 9–12 oz cheese tortellini (fresh or refrigerated)
- 3 cups fresh baby spinach (or chopped kale)
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/2 cup heavy cream or whole milk (optional)
- 1 tablespoon olive oil
Instructions
- Prep your ingredients: chop the onion, carrots, celery, and mince the garlic. Trim the chicken and pat it dry.
- Heat a skillet over medium heat and add the olive oil. Lightly brown the chicken 2 minutes per side, then transfer to the crockpot.
- Add the onion, carrots, celery, garlic, diced tomatoes (with juices), chicken broth, Italian seasoning, bay leaf, salt, and pepper to the crockpot. Stir to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
- Remove the chicken and shred it, then return to the pot and discard the bay leaf.
- Add the tortellini and cook on HIGH for 15–25 minutes, until tender.
- Stir in the spinach, Parmesan, and heavy cream (if using). Cook for another 3–5 minutes until the spinach wilts.
- Serve hot with extra Parmesan and black pepper.
Notes
Use low-sodium broth for better control over salt. If using frozen tortellini, add a few minutes to cooking time.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg