Slow Cooker Chicken Tortellini Soup
A comforting Italian-American soup packed with tender shredded chicken, cheese tortellini, vegetables, and fragrant herbs in a savory broth. Add the tortellini at the end so they stay perfectly al dente.
Ingredients
- 2 lbs boneless skinless chicken breasts
- 6 cups low-sodium chicken broth
- 2 large carrots, sliced
- 2 stalks celery stalks, sliced
- 1 yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 can diced tomatoes (14.5 oz can)
- 2 tsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 9 oz refrigerated cheese tortellini
- 2 cups baby spinach
- 1/4 cup grated Parmesan cheese
Instructions
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1
Place 2 lbs boneless skinless chicken breasts in the slow cooker. Add 2 large sliced carrots, 2 stalks sliced celery stalks, 1 diced yellow onion, 4 cloves minced garlic cloves, 1 can diced tomatoes (14.5 oz can), 2 tsp Italian seasoning, 1 tsp kosher salt, and 1/2 tsp black pepper. Pour 6 cups low-sodium chicken broth over everything.
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2
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours.
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3
Remove the chicken and confirm it has reached an internal temperature of 165°F (74°C). Shred the chicken with two forks and return it to the slow cooker.
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4
Increase the slow cooker to the high setting. Add 9 oz refrigerated cheese tortellini to the broth and cook for 15 to 20 minutes, until tender.
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5
Stir in 2 cups baby spinach and allow it to wilt, about 2 minutes.
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6
Ladle into bowls and top each serving with 1/4 cup grated Parmesan cheese.