Slow Cooker Creamy Chicken Tortellini Soup

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.

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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

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  1. 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.
  2. Add the tortellini and cook for another hour if cooking on high or 2 if cooking on low.
  3. 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.
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