Whenever it’s cold and gray outside, I crave soup – except when I crave pasta. Well, why can’t we have both? Using a slow cooker makes this rich creamy soup come together in no time. You can use whole wheat or regular tortellini; it will not effect the final dish much. I prefer the hearty, wheaty flavor of the whole wheat pasta as it’s a little stronger against the creamy broth. Red pepper flakes also work really well in this recipe if you want to add some warming heat.
Slow Cooker Creamy Chicken Tortellini Soup
4 cups chicken broth
2 cups water
8 oz cream cheese, cut into 1 inch cubes
1 pound boneless skinless chicken breasts, cut into cubes
3 cups spinach, plus small handful worth for garnishing
1 (16-20oz) package of whole wheat cheese tortellini
salt and pepper to taste
1 teaspoon garlic powder
2 tablespoons fresh grated parmesan, for serving
olive oil, for drizzling when serving
- Place all of the ingredients except for the handful of spinach, tortellini, and olive oil into the slow cooker. Cook on low for 6 hours or high for 3.
- Add the tortellini and cook for another hour if cooking on high or 2 if cooking on low.
- To serve chop the reserved spinach and sprinkle over the portioned out bowls of soup. Grate the parmesan onto the soup and lightly drizzle with the olive oil. Serve hot.