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Crockpot Chicken Tortellini

Crockpot chicken tortellini is a slow-cooker soup with tender shredded chicken, cheese tortellini, and a creamy broth. Spinach and Parmesan are stirred in at the end for a fresh finish.
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Prep Time 15 minutes
Cook Time 5 hours 35 minutes
Total Time 5 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breasts boneless, skinless, thawed
  • 4 cups low-sodium chicken broth
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 tsp Italian seasoning
  • 0.75 tsp salt
  • 0.25 tsp black pepper
  • 1 package (20 oz) refrigerated cheese tortellini
  • 0.5 cup heavy cream
  • 5 oz baby spinach
  • 0.5 cup Parmesan cheese grated

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Put the chicken, broth, onion, garlic, tomatoes, Italian seasoning, salt, and pepper in a 6-quart slow cooker.
  2. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the thickest part of each chicken breast reaches 165°F.
  3. Transfer the chicken to a plate and shred it with two forks, then return it to the slow cooker and stir in the tortellini.
  4. Cover and cook on HIGH for 20 to 30 minutes, until the tortellini is tender.
  5. Stir in the heavy cream, spinach, and Parmesan, cover, and cook for 5 minutes, until the spinach is wilted and the soup is hot.

Notes

Add the tortellini near the end of cooking so it stays tender rather than becoming mushy. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the tortellini can soften and the cream may separate. For a lighter option, use half-and-half in place of the heavy cream.