Crockpot Chicken Tortellini
A creamy, savory soup packed with succulent chicken, tender cheese tortellini, and vibrant spinach, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie or leftover chicken for convenience.
- 1 package cheese tortellini (9 oz)
- 4 cups chicken broth
- 1 cup diced tomatoes (canned or fresh)
- 1 cup heavy cream Can substitute for half-and-half or Greek yogurt for a lighter option.
- 1 cup spinach (fresh or frozen)
- 1 teaspoon Italian seasoning
- to taste Salt and pepper Adjust according to taste.
- to taste Parmesan cheese for serving (optional) Grated for topping when serving.
Instructions
Preparation
- In a crockpot, combine the shredded chicken, chicken broth, diced tomatoes, and Italian seasoning. Stir until well mixed.
Cooking
- Cook on low for 4-6 hours or high for 2-3 hours, allowing the flavors to meld and develop.
- About 30 minutes before serving, add the tortellini and spinach to the crockpot and stir gently into the mixture.
- Once the tortellini is cooked, which usually takes around 5-7 minutes, stir in the heavy cream to enrich the soup.
- Season with salt and pepper to taste.
Serving
- Serve warm, topped with grated Parmesan cheese, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze in portioned containers for up to 3 months. Reheat gently on the stovetop or in the microwave. Consider pairing with garlic bread or a light salad.