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Slow Cooker Chicken Tortellini Soup

A warm, hearty soup made with tender chicken, fresh veggies, and cheesy tortellini, perfect for cozy nights.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts Preferably organic for better flavor.
  • 4 cups chicken broth Homemade is best, low-sodium store-bought works too.
  • 1 cup carrots, diced Fresh or frozen.
  • 1 cup celery, diced Adds aromatic base.
  • 1 cup onion, diced Chop finely for more flavor.
  • 2 cloves garlic, minced Essential for depth and aroma.
  • 1 teaspoon Italian seasoning Adjust based on preference.
  • 1 cup tortellini (cheese or meat-filled) Cheese tortellini recommended.
  • 2 cups spinach or kale Fresh or frozen works.
  • to taste salt and pepper Essential for enhancing flavors.
  • to taste Parmesan cheese for serving For garnish.

Method
 

Preparation
  1. Place the boneless, skinless chicken breasts in the slow cooker.
  2. Add chicken broth, diced carrots, celery, onion, garlic, and Italian seasoning.
  3. Cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
  4. Remove chicken, shred it with two forks, and return to the pot.
  5. Stir in the tortellini and cook for an additional 20 minutes on high.
  6. Add spinach or kale and cook for 5 minutes until wilted.
  7. Season with salt and pepper to taste before serving.
  8. Serve hot, topped with grated Parmesan cheese.

Notes

Leftover soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.