Slow Cooker Chicken Tortellini Soup with Spinach

Recipe Overview & Cooking Metrics

Equipment Needed

• 6-quart slow cooker
• Two forks for shredding
• Tongs
• Digital probe meat thermometer

Ingredients

• 1.5 pounds boneless skinless chicken breasts
• 1 package (10 oz) refrigerated three-cheese tortellini
• 1 can (14.5 oz) petite diced tomatoes (or fire-roasted tomatoes)
• 4 cups low-sodium chicken bone broth
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, thinly sliced
• 1 tablespoon Italian herb seasoning (basil, oregano, thyme)
• 1 teaspoon kosher salt and 1/2 teaspoon black pepper
• 3 cups fresh baby spinach leaves
• 1/2 cup heavy whipping cream
• 1/2 cup freshly grated Parmesan cheese (plus extra rind for slow cooker if available)
• Fresh basil leaves, torn for garnish

Step-by-Step Cooking Instructions

1. Place a 6-quart slow cooker on the counter. Lay raw chicken breasts in the bottom of the crock.
2. Add diced tomatoes with juices, sliced carrots, diced onion, and minced garlic around chicken.
3. Sprinkle Italian seasoning, salt, and black pepper over contents. Pour in 4 cups chicken bone broth.
4. Cover with lid and cook on LOW for 5 to 6 hours or HIGH for 3 hours until chicken reaches 165°F (74°C) on a digital probe.
5. Remove chicken breasts using tongs to a cutting board and shred into tender pieces with two forks.
6. Return shredded chicken to slow cooker. Stir in 1 package refrigerated three-cheese tortellini, 1/2 cup heavy cream, and 1/2 cup grated parmesan cheese.
7. Cover and cook on HIGH for 15 to 20 minutes until tortellini turn plump and tender.
8. Stir in fresh baby spinach leaves and let wilt in hot broth for 2 to 3 minutes. Ladle into bowls and finish with extra parmesan and torn fresh basil.

Explore Related Winter Comfort Classics

Expand your weeknight menu with these double-tested recipes from our Comfort Zone Chicken Hub:

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• Master Chicken Internal Temperature Guide: USDA safety guidelines for every poultry cut.

Frequently Asked Questions