4.8 from 36 votes
Slow Cooker Chicken Tortellini Soup
This slow cooker chicken tortellini soup is full of tender chicken, delicious cheesy tortellini and just enough bright spinach all topped with a generous handful of parmesan cheese. This easy soup is bright and cheery and bursting with Italian flavors.
Prep Time
15 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 45 mins
Servings: 6 Servings
Calories: 380 kcal
Course:
Soup , Dinner
Cuisine:
American
Ingredients
- 2 chicken breasts boneless, skinless, about 12 ounces
- 3 cans Tomatoes - 14 ounce cans Low or no salt is preffered. Crushed or diced both work.
- 1 Large carrot- grated about ½ cup grated carrot
- 1 Small onion- diced about a half cup
- 32 ounces low sodium chicken broth one box
- 1 Tablespoon Italian seasoning
- ½ Teaspoon dried basil
- 1 Teaspoon salt
- ½ Teaspoon pepper
- 16 ounce frozen cheese tortellini Anywhere between 16-20 ounces works best, see notes if you have refrigerated tortellini
- 1 cup Fresh spinach- diced See notes about using frozen spinach
- Parmesan Cheese At table
Instructions
- Place the chicken breasts and tomatoes in the slow cooker. Grate the carrot and dice the onion, then add to the slow cooker. Next add the chicken broth, italian seasoning, basil, salt and pepper. Cook for 2-3 hours on high or 4-5 hours on low. Chicken should be cooked through and no longer pink in the middle.
- Remove the chicken breast from the slow cooker to a cutting board. With two forks turned backward, shred the chicken into bite-sized pieces that fit on a spoon. Then add the chicken back to the slow cooker.
- Add the tortellini to the slow cooker and let it cook for 20 minutes.
- Dice the spinach into small pieces. Add to the slow cooker and keep it covered for about 10 minutes.
- Serve with a generous topping of parmesan cheese and enjoy.
Cup of Yum
Notes
- You can substitute fresh refrigerated tortellini for frozen fairly interchangeably in this recipe though the fresh will cook a little faster. If you have dried tortellini, I recommend cooking it in a separate pot of boiling water according to the package directions and then add the drained pasta to the soup before serving. Dried tortellini absorbs a lot more liquid than frozen or fresh pasta does and with the liquid proportions of this recipe you will be left with very little broth left in your soup.
- This recipe was made in a 6-quart slow cooker.
Nutrition Information
Calories
380kcal
(19%)
Carbohydrates
43g
(14%)
Protein
32g
(64%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
77mg
(26%)
Sodium
949mg
(40%)
Potassium
701mg
(20%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
2654IU
(53%)
Vitamin C
10mg
(11%)
Calcium
167mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 380
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 32g | 64% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 949mg | 40% |
| Potassium | 701mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 2654IU | 53% |
| Vitamin C | 10mg | 11% |
| Calcium | 167mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.