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Slow Cooker Chicken Tortellini Soup

A comforting and hearty soup featuring tender shredded chicken, cheese tortellini, and fresh vegetables in a flavorful broth.
Print Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 8 servings
Course: Dinner, Soup
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 1.5 lbs boneless skinless chicken thigh portions
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes optional
  • 6 cups low-sodium chicken broth
  • 1 can diced tomatoes undrained
  • 1 bay leaf
  • 9 oz refrigerated cheese tortellini
  • 3 cups fresh spinach
  • 1/4 cup fresh parsley chopped
  • 1/4 cup grated Parmesan cheese for serving

Equipment

  • Slow Cooker
  • Large skillet

Method
 

Cooking Steps
  1. Season chicken and sear in a skillet with olive oil until golden brown; transfer to the slow cooker.
  2. Sauté onions, carrots, and celery in the same skillet until softened.
  3. Add garlic and dried herbs to the skillet, cooking until fragrant.
  4. Deglaze the skillet with 1 cup of chicken broth and transfer the mixture to the slow cooker.
  5. Add remaining broth, tomatoes, and bay leaf to the slow cooker; cook on low for 6-7 hours or high for 3-4 hours.
  6. Remove chicken, shred it, and return it to the slow cooker.
  7. Add tortellini to the slow cooker and cook on high for 15-20 minutes until tender.
  8. Remove the bay leaf, stir in spinach and parsley until wilted, and serve topped with Parmesan cheese.

Notes

Sear the chicken well before slow cooking to develop depth of flavor. Store leftovers in an airtight container for up to 4 days.