Crockpot Chicken Tortellini Soup
A warm and hearty Crockpot Chicken Tortellini Soup that combines tender chicken, flavorful broth, and cheese-filled tortellini for a comforting meal perfect for chilly weather.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Use high-quality chicken for the best flavor.
- 2 cups cheese tortellini
- 4 cups chicken broth Low-sodium option can be used.
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 2 cups spinach (fresh or frozen) Can reserve some spinach to add fresh at serving.
- 1 tsp Italian seasoning
- to taste Salt and pepper
- for serving Parmesan cheese Add freshly grated for serving.
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of your crockpot.
- Add the diced carrots, celery, onion, and minced garlic to the pot.
- Pour the chicken broth over the other ingredients.
- Add the diced tomatoes, Italian seasoning, salt, and pepper on top.
Cooking
- Set the slow cooker to low and cook for 6 to 8 hours, or on high for 3 to 4 hours.
- When cooking time is nearing its end, remove the chicken breasts from the crockpot and shred them using two forks.
- Stir in the cheese tortellini and spinach, allowing them to cook for an additional 20 to 30 minutes.
Serving
- Serve the soup hot, garnished with freshly grated Parmesan cheese.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Feel free to customize the recipe by adding other vegetables, or use vegetable broth for a vegetarian option. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.