It is officially fall, which means that it’s the perfect season to make lots of warm and comforting dishes. I love making lots of soups, stews, and dishes in the crock pot during this time of the year. This Slow Cooker Chicken Tortellini Soup is one of my favorites. The chicken and tortellini make this soup hearty, perfect for a cold and rainy evening. We’ve had a big cold front come through our area, so I’ve been in the mood for soup for a couple of days.
To keep the fresh tortellini and spinach from getting mushy, I like to add them right before serving. You may add all of the ingredients at once, but I prefer my tortellini to remain al dente. About 20 minutes before serving, add the package of fresh tortellini. You should be able to find fresh pasta in the refrigerated section of your grocery store.
Or if you’re an overachiever, you can make your own.
If using dry pasta, you may need to add additional broth since it tends to soak up quite a bit of the liquid. Just keep an eye on the crockpot and add liquid as necessary. It’s always easier to add more liquid than try to remove it.
Serve the tortellini soup with bread and a glass of white wine beside the fireplace.
Okay, okay. The fireplace is optional.
- 1 lb boneless, skinless chicken tenderloins
- 20 oz fresh three cheese tortellini
- 2 to 3 cups fresh baby spinach
- 3½ cups low sodium chicken broth
- 2 cans (15 oz) diced tomatos, undrained
- 8 oz cream cheese
- 1 tbsp dried Italian seasoning
- salt and pepper, to taste
- 1 tsp red pepper flakes (optional)
- Add the chicken broth, cream cheese, tomatoes, Italian seasoning, red pepper flakes, and chicken tenderloins to a large slow cooker. Cook on high for 3-4 hours, stirring occasionally.
- About 20 minutes before serving, add the tortellini and continue to cook on high. Remove the chicken and tear into large pieces. Return the chicken to the slow cooker. Salt and pepper to taste.
- Just before serving, add the spinach and stir. Once the spinach has wilted, serve immediately.