Slow Cooker Creamy Chicken Tortellini Soup

Creamy slow cooker chicken tortellini soup with spinach, garlic, and tender shredded chicken, finished with cream for an easy, hearty dinner.

Prep: 15 min · Cook: 300 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 6 cups low-sodium chicken broth
• 20 oz refrigerated cheese tortellini
• 2 cups baby spinach
• 1 cup heavy cream
• 3 cloves garlic
• 1 small yellow onion
• 1 teaspoon dried italian seasoning
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Place the chicken, broth, onion, garlic, Italian seasoning, salt, and pepper in a slow cooker. Cover and cook on Low for 4 to 6 hours, until the chicken reaches 165°F (74°C) in the thickest part. (about 300 min) — Low
2. Transfer the chicken to a bowl and shred it with two forks. Return the shredded chicken to the slow cooker, then stir in the tortellini. Cover and cook on High for 20 to 30 minutes, until the tortellini is tender. (about 25 min) — High
3. Stir in the spinach and heavy cream. Cover and cook on High for 5 to 10 minutes, just until the spinach wilts and the soup is hot. Taste and adjust seasoning before serving. (about 10 min) — High