Slow Cooker Creamy Tortellini, Spinach and Chicken Soup
This Slow Cooker Creamy Tortellini, Spinach and Chicken Soup is a one pot meal that will leave everyone saying ‘delicious!’.
- 1 Onion
- 1/3 Cup Flour or Tapioca Starch/Flour
- 1 Tbsp Dried Basil
- 2 Garlic Cloves
- 2 Tbsp Tomato Paste
- 3 Tbsp Olive or Avocado Oil
- 4 Cups Chicken Broth
- 2 -14.5 oz Cans Petite Diced Tomatoes
- 1-1/2 lbs Boneless, Skinless Chicken Thighs
- 1 tsp Sea Salt
- 1/2 tsp Pepper
- 4 Cups Frozen Cheese Tortellini
- 3 Cups Packed Spinach
- 1/2 Cup Fresh Grated Parmesan Cheese
- 1 Cup Heavy Cream or Full Fat Coconut Milk
In a microwave-safe bowl add the onions, flour, basil, garlic, tomato paste and drizzle with olive oil. Microwave for 5 minutes, stirring every 90 seconds or so. Add the mixture to the slow cooker.
Add broth, tomatoes, chicken, salt and pepper to the slow cooker. Stir. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours (or until chicken is very tender).
Remove the lid and add in tortellini and spinach, Parmesan cheese and warmed cream (cream should be warmed because it may cause curdling if added in cold).
Use a fork to remove the chicken out of the slow cooker. On a cutting board, shred or cut the chicken into bite-size pieces. Add the chicken back into the slow cooker. Put the lid back on and cook on HIGH for about 10 more minutes, or until the tortellini are cooked through. Ladle into serving bowls and enjoy!