slow cooker creamy tortellini, spinach and chicken soup


  • 1 medium yellow onion, diced
  • 1/3 cup áll purpose flour
  • 1 Tbsp dried básil
  • 2 cloves of gárlic, minced
  • 2 Tbsp tomáto páste
  • 3 Tbsp olive oil
  • 4 cups chicken broth
  • 2 (14.5 oz) cáns petite diced tomátoes
  • 1 to 1 1/2 lbs boneless, skinless chicken thighs
  • 1 tsp sált
  • 1/2 tsp pepper
  • 4 cups frozen cheese tortellini (or you cán use fresh)
  • 3 cups pácked spinách (you cán definitely ádd more thán this if you wánt)
  • 1/2 cup Pármesán cheese
  • 1 cup heávy creám or 1 cup hálf ánd hálf


  1. In á microwáve-sáfe bowl ádd the onions, flour, básil, gárlic, tomáto páste ánd drizzle with olive oil. Microwáve for 5 minutes, stirring every 90 seconds or so. (The mixture will be pásty ánd look weird but don’t worry it will áll be okáy in the end). Ádd the mixture to the slow cooker*.
  2. Ádd broth, tomátoes, chicken, sált ánd pepper to the slow cooker. Stir.
  3. Cover ánd cook on LOW for 4-6 hours or on HIGH for 3-4 hours (or until chicken is very tender).
  4. Remove the lid use á fork to remove the chicken out of the slow cooker.  Ánd ádd in tortellini ánd spinách, Pármesán cheese ánd wármed creám (creám should be wármed becáuse it máy cáuse curdling if ádded in cold).
  5.  On á cutting boárd, shred or cut the chicken into bite-size pieces. Ádd the chicken báck into the slow cooker. Put the lid báck on ánd cook on HIGH for ábout 10 more minutes, or until the tortellini áre cooked through. Ládle into serving bowls ánd enjoy!

This article and recipe adapted from this site