Crock-Pot chicken tortellini soup is filled with shredded chicken, cheese-stuffed pasta and fresh spinach. It’s made entirely in the slow cooker and light enough to enjoy year round.
I almost didn’t post this soup recipe because well, it’s the middle of April, and it’s kind of an odd time of year to be thinking about soup, at least when you live in the desert. But, we’ve been having some cool weather lately, and a couple of the kids are having allergy trouble, so it seemed like the perfect time to make soup in the Crock-Pot.
And, this soup is nice and light, so you can enjoy it all year long. It’s perfect for cooler spring and summer days.
The nice thing about making slow-cooker soup is that you can make the entire meal in one pot and not have to fuss over it. So if you’ve away from home or just super busy, you can still get a healthy dinner on the table without a lot of work.
This soup starts out with the same basic recipe I use for making chicken in the Crock-Pot, and actually, you can make the chicken and turn it into a completely different dinner if you decide you don’t feel like having soup. I’ve done that before!
Basically, you cook chicken breasts in the Crock-Pot along with onions, garlic, salt and pepper. I usually use frozen chicken because I always set some aside in the freezer, but you can easily use fresh chicken if you have that.
When the chicken is done, you shred it, using a couple of forks.
Then, you add chicken broth, refrigerated tortellini and some spinach. And, your soup is ready to eat!
How to Make Crock-Pot Chicken Tortellini Soup
Crock-Pot Chicken Tortellini Soup
- 3 pounds boneless skinless chicken breasts about 2
- 1 cup yellow onion about 1 , roughly chopped
- 3 cloves garlic chopped
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 32- oz cartons organic low-sodium chicken stock
- 1 tablespoon Italian seasoning mix
- 1 leaves bunch spinach about 2 cups
- 1 20- oz package refrigerated cheese tortellini
- Pour the olive oil into the Crock-Pot, and add the onions
- Add the chicken breasts, garlic, salt and pepper
- Cook on high for 4 to 5 hours
- Shred chicken with two forks
- Add broth, and allow to heat up, about 30 minutes
- Add Italian seasoning
- Add tortellini and spinach, and cook until tortellini is done, about 30 minutes
The cheese tortellini gives the soup a smooth, almost creamy consistency. I also like to add a little shredded Parmesan cheese to top it all off.
This recipe for chicken tortellini soup makes enough to feed a small crowd. We even had some for leftovers the next day. But, I definitely recommend storing the leftover tortellini separately. Otherwise, you may end up with a bowl of bloated pasta!
You can easily reduce the amounts if you want and even set some of the chicken aside for another recipe. I should also note that cooking times may vary depending upon your slow cooker.
Have a Souper Day!