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Ultra close-up macro of creamy Tuscan tortellini soup with shredded chicken and spinach

Crockpot Creamy Tuscan Tortellini Soup with Chicken and Spinach

Tender shredded chicken, pillowy three-cheese tortellini, vibrant baby spinach, and sweet sun-dried tomatoes simmered in a velvety garlic parmesan broth. An effortless, comforting slow cooker dinner that the entire family will beg for all autumn long!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Dinner, Lunch, Soup
Cuisine: Italian-American, Slow Cooker Comfort
Calories: 475
Ingredients Method Nutrition

Ingredients
  

Slow Cooker Chicken & Tuscan Broth
  • 1.5 lbs chicken breasts
  • 1 medium yellow onion
  • 4 cloves garlic
  • 1/2 cup sun-dried tomatoes
  • 4 cups chicken bone broth
  • 1 tbsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1 tsp sea salt
  • 1/2 tsp black pepper
Finishing Cream & Tortellini
  • 16 oz cheese tortellini
  • 1 cup heavy cream
  • 4 oz cream cheese
  • 1/2 cup parmesan cheese
  • 4 cups baby spinach
  • 2 tbsp fresh basil

Method
 

Slow Cooker Walkthrough
  1. Place raw chicken breasts in the bottom of a 6-quart slow cooker. Add diced yellow onion, minced garlic, and julienned sun-dried tomatoes over the chicken.
  2. Season with Italian herb seasoning, crushed red pepper flakes, sea salt, and black pepper. Pour chicken bone broth over the top to submerge the chicken.
  3. Cover with lid and cook on LOW for 6 to 7 hours (or on HIGH for 3 to 4 hours) until the chicken is exceptionally tender and shreds easily with two forks.
  4. Remove cooked chicken breasts to a clean cutting board and shred into bite-sized morsels using two forks. Return the shredded chicken to the slow cooker.
  5. Add the cubed cream cheese and heavy cream to the slow cooker. Whisk or stir vigorously for 1 to 2 minutes until the cream cheese melts seamlessly into the warm broth.
  6. Gently stir in the refrigerated cheese tortellini, grated parmesan cheese, and fresh baby spinach leaves. Cover with lid and cook on HIGH for an additional 15 to 20 minutes until the tortellini are plump, tender, and the spinach is wilted.
  7. Taste and adjust seasoning with additional salt or cracked black pepper. Ladle into warm bowls and garnish with extra shaved parmesan cheese and fresh basil ribbons. Serve immediately with warm garlic bread.

Nutrition

Serving: 1gCalories: 475kcalCarbohydrates: 34gProtein: 32gFat: 23gSaturated Fat: 11gCholesterol: 115mgSodium: 760mgPotassium: 680mgFiber: 4gSugar: 3gVitamin A: 920IUVitamin C: 18mgCalcium: 320mgIron: 3.1mg

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