Recipe Detail

Slow Cooker Chicken Tortellini Tomato Soup

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Number of Servings:


  1. 2 1/2 cups - chicken stock
  2. 1/4 cups - dry white wine
  3. 2 tablespoons - tomato paste
  4. 28 ounces - canned crushed tomatoes, preferably fire-roasted
  5. 1 tablespoons - balsamic vinegar, preferably aged
  6. 6 - garlic cloves, finely chopped
  7. 2 tablespoons - chopped fresh oregano (from about 3-4 sprigs) or 1 1/2 teaspoons dried oregano
  8. 2 teaspoons - onion powder
  9. 1/2 teaspoons - red pepper flakes
  10. 1/2 teaspoons - kosher salt, plus more as needed
  11. pounds - 1 3/4-2 poundsboneless, skinless chicken thighs
  12. 5 ounces - baby spinach
  13. ounces - 8-10 ounces refrigerated cheese tortellini
  14. 1 cups - grated Parmesan, for serving
  15. - torn or sliced fresh basil, for serving
  16. - black pepper, for serving


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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