Description
This comforting Chicken Tortellini Soup is made effortlessly in the crock pot, blending tender shredded chicken, creamy tomato broth, cheesy tortellini, and fresh spinach for a hearty and kid-friendly meal perfect for chilly days.
Ingredients
Scale
Soup Base
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup yellow onion (diced)
- 3 teaspoons garlic (minced)
- 6 cups low-sodium chicken broth
- 6 ounces tomato paste
- 28 ounces diced tomatoes
- 1 teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon oregano
- 1 teaspoon Italian seasoning
Thickening & Creamy Ingredients
- 2 tablespoons corn starch
- 1 ½ cups heavy cream
Final Ingredients
- 19 ounces frozen cheese tortellini
- ½ cup parmesan cheese (finely shredded)
- 3 cups fresh baby spinach
Instructions
- Prepare the Soup Base: Add the chicken breasts, diced onion, minced garlic, low-sodium chicken broth, tomato paste, diced tomatoes, black pepper, salt, dried thyme, oregano, and Italian seasoning to the crock pot. Stir lightly to combine.
- Slow Cook: Cover the crock pot and cook on high for 3-4 hours or on low for 5-6 hours until the chicken is fully cooked and tender.
- Shred the Chicken: Carefully remove the chicken breasts from the crock pot and shred them with two forks. Return the shredded chicken back into the soup.
- Prepare the Creamy Slurry: In a small bowl, whisk together the heavy cream and cornstarch until smooth with no lumps. This mixture will thicken the soup and add creaminess.
- Add Tortellini and Greens: Stir the cream and cornstarch slurry, frozen cheese tortellini, parmesan cheese, and fresh baby spinach into the crock pot. Mix well to combine all ingredients.
- Final Cooking: Continue to cook the soup in the crock pot for an additional 45 minutes to allow the tortellini to cook through and the soup to thicken.
- Serve: Serve the soup warm, garnished with extra parmesan cheese if desired, for a rich, comforting meal.
Notes
- This Chicken Tortellini Soup is perfect for wintertime, providing creamy warmth that’s kid-approved and great for picky eaters.
- Using low-sodium chicken broth helps control the saltiness; adjust salt to taste as needed.
- Shredding the chicken separately ensures a better texture than cutting it into pieces before cooking.
- For a thicker soup, you can add a bit more cornstarch slurry, but add gradually to avoid over-thickening.
- Fresh spinach adds color and nutrition but can be substituted with kale or Swiss chard if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 567 kcal
- Sugar: 9 g
- Sodium: 890 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.01 g
- Carbohydrates: 46 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 135 mg
