Slow Cooker Chicken Tortellini Tomato Soup Recipe
Creamy, tomato soup with cheese tortellini, spinach and chicken!
Serving8
Ingredients
- 3 boneless, skinless chicken breasts
- salt and pepper, to taste
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon garlic salt
- ½ teaspoon parsley
- 19 ounces Italian-style Petite Diced Tomatoes , 2 (14.5 ounce cans), do not drain
- 6 ounces baby spinach, 1 bag
- 8 ounces cream cheese, 1 package
- 4 cup chicken broth
- 19 ounces frozen cheese tortellini, 1 package
Equipment
Instructions
- Spray a slow cooker with nonstick cooking spray.
- Place chicken breasts in the bottom of the slow cooker.
- Season with salt and pepper and all other seasonings.
- Top with undrained cans of diced tomatoes and baby spinach.
- Cut the cream cheese into cubes and spread out evenly on top of spinach.
- Pour chicken broth over the top.
- Cover slow cooker with lid and cook on low for 5-6 hours.
- Once it is done cooking, remove chicken from the slow cooker and shred or cut into bite-size pieces. Place shredded chicken back in the slow cooker. Then add in the tortellini, put the lid back on, and cook for at least 30 more minutes or until tortellini is completely cooked through.
- Stir all together until cream cheese is fully incorporated and serve. Add more salt and pepper, if needed.
Notes
- We love to serve this with a side of garlic bread.
Nutrition
Calories: 347 kcal · Carbohydrates: 39 g · Protein: 23 g · Fat: 11 g · Saturated Fat: 5 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 68 mg · Sodium: 1050 mg · Potassium: 543 mg · Fiber: 4 g · Sugar: 8 g · Vitamin A: 2558 IU · Vitamin C: 13 mg · Calcium: 183 mg · Iron: 3 mg