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Slow Cooker Chicken Tortellini Tomato Soup
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Rating : 1
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Brief Description
Tomato Soup
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Main Ingredient
Canned Tomatoes
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Category: Soups
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Posted By: gardner.marilyn
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Posted On: Jan 23, 2022
Number of Servings:
Ingredients:
- 2 1/2 cups - chicken stock
- 1/4 cups - dry white wine
- 2 tablespoons - tomato paste
- 28 ounces - canned crushed tomatoes, preferably fire-roasted
- 1 tablespoons - balsamic vinegar, preferably aged
- 6 - garlic cloves, finely chopped
- 2 tablespoons - chopped fresh oregano (from about 3-4 sprigs) or 1 1/2 teaspoons dried oregano
- 2 teaspoons - onion powder
- 1/2 teaspoons - red pepper flakes
- 1/2 teaspoons - kosher salt, plus more as needed
- pounds - 1 3/4-2 poundsboneless, skinless chicken thighs
- 5 ounces - baby spinach
- ounces - 8-10 ounces refrigerated cheese tortellini
- 1 cups - grated Parmesan, for serving
- - torn or sliced fresh basil, for serving
- - black pepper, for serving
Directions:
Step 1
In a 6-8 quart slow cooker, whisk together the stock, wine and tomato paste until the paste dissolves. Stir in the tomatoes, vinegar, garlic, oregano, onion powder, red pepper flakes and salt (if you are using unsalted stock, add an additional 1/2 teaspoon salt). Add the chicken and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, 5-6 hours.
Step 2
Increase the heat to high for 10 minutes. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the slow cooker to break the thighs apart. Stir in t he spinach so that it wilts into the soup.
Step 3
Stir in the tortellini, cover the slow cooker and cook until the tortellini are al dente and warmed through, about 3 minutes (do this right before you are ready to servie). Taste the soup and add salt if it taste flat. Ladle the soup into bowls and serve with Parmesan, basil and black pepper.
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