A rich and creamy slow cooker soup made with tender chicken, cheesy tortellini, and fresh vegetables in a herb-infused broth. Perfect for cozy dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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1.5 lbs boneless, skinless chicken breasts
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3 cups low-sodium chicken broth
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2 cups refrigerated cheese tortellini
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2 medium carrots, diced
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2 celery stalks, chopped
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1 small onion, diced
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3 garlic cloves, minced
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1 tsp Italian seasoning
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1 bay leaf
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Salt and black pepper to taste
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2 cups baby spinach
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3/4 cup heavy cream
Instructions
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Place chicken, carrots, celery, onion, garlic, seasoning, and bay leaf in the CrockPot.
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Pour in broth. Cover and cook on low for 6–7 hours or high for 3–4 hours.
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Remove chicken, shred with two forks, and return to pot. Discard bay leaf.
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Add tortellini and spinach. Cook on high for 15–20 minutes until pasta is tender.
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Stir in heavy cream and heat for 5–10 minutes more. Do not boil.
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Taste and adjust seasoning as needed. Serve warm.