Slow Cooker Creamy Tortellini Soup Recipe

Slow cooker creamy tortellini soup recipe is very delicious and hearty soup. A classic soup with chicken breasts, vegetables, and Italian tortellini cooked in a slow cooker. This recipe adapted from

https://therecipecritic.com/slow-cooker-creamy-chicken-tortellini-soup/

You can also prepare this yummy soup in a saucepan.

Cooked Creamy Tortellini Soup Recipe

Makes 6 servings

Ingredients: 1 tablespoon (15 ml) extra-virgin olive oil, 1 large sweet onion, peeled and finely chopped,1 red bell pepper, cored, seeded and chopped, 2 cups (500 ml) sliced carrots, 4 garlic cloves. peeled and minced, 2large boneless and skinless chicken breasts, 6 cups (1.5 L) low-sodium fat-free chicken broth, 9 oz (270 g) three-cheese tortellini pasta, 1/4 cup (60 ml) heavy (double) cream,  2 tablespoons (30 ml) packed frozen spinach, thawed, 2 tablespoons (30 ml) chopped fresh parsley, 1½ teaspoons (8 ml) chopped dried thyme leaves, 1/2 teaspoon (3 ml)crushed red pepper flakes, salt and freshly ground black pepper, to taste

Instructions: In a large saucepan, heat the olive oil over medium-high heat. Add chopped sweet onion and saute, stirring occasionally, until they are softened, for about 3 minutes. Add chopped red bell pepper, carrots, and garlic. Continue cooking and stirring sora further3 minutes.

Add boneless and skinless chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper. Reduce heat to low and continue simmering for15 minutes or until chicken is cooked through.

Remove cooked chicken from the saucepan and transfer to a cutting board. Using two forks, shred the meat, then set aside.

Switch the heat to medium. Stir in the simmering broth cheesy tortellini. Mix well. Return shredded chicken to the soup.

Once the tortellini is cooked through, turn off the heat., then stir in 1/4 cup (60 ml) heavy cream, spinach, and parsley. Season with more salt and black pepper if needed.

Slow Cooker Creamy Tortellini Soup Recipe

Ingredients

• 1½ pounds (720 g) boneless and skinlees chicken breasts
• 3 medium carrots, peeled and sliced
• 3 stalks celery, washed and diced
• 1 medium yellow onion, peeled and diced
• 6 cups (1.5L) low-sodium fat-free chicken broth
• 2 bay leaves
• 1 teaspoon Italian seasoning
• 1 cup (250 ml) whole milk
• 1 cup (250 ml) heavy cream
• 1.4 cup all-purpose flour
• 2 cups uncooked cheese tortellini
• chopped fresh parsley
• salt and freshly ground black pepper, to taste

Method