How to make crockpot creamy tortellini chicken soup

Make Crockpot Creamy Tortellini Chicken Soup

48
STEPS
INGREDIENTS

In a microwave-safe bowl add the onions, flour, basil, garlic, tomato paste, and olive oil. Microwave for 5 minutes, stirring every 90 seconds or so.

In a microwave-safe bowl add the onions, flour, basil, garlic, tomato paste, and olive oil. Microwave for 5 minutes, stirring every 90 seconds or so.

Add broth, tomatoes, & chicken to the crockpot & stir.

Add broth, tomatoes, & chicken to the crockpot & stir.

Add the mixture from step 1 to the crockpot.

Add the mixture from step 1 to the crockpot.

Season with sea salt, black pepper, & Italian seasoning. (I used Flavor God Italian Zest instead)

Season with sea salt, black pepper, & Italian seasoning. (I used Flavor God Italian Zest instead)

Stir & cover. Cook on LOW for 4-6 hours or on HIGH for 3-4 hours.

Stir & cover. Cook on LOW for 4-6 hours or on HIGH for 3-4 hours.

Use a fork to remove the chicken out of the crockpot. On a cutting board, shred or cut the chicken into bite-size pieces. Add the chicken back into the crockpot.

Use a fork to remove the chicken out of the crockpot. On a cutting board, shred or cut the chicken into bite-size pieces. Add the chicken back into the crockpot.

Add tortellini, spinach, & cheese.

Add tortellini, spinach, & cheese.

Slowly pour the half & half in, stirring as you pour.

Slowly pour the half & half in, stirring as you pour.

Put the lid back on and cook on HIGH for about 10 more minutes, or until the tortellini are cooked through.

  • 1/2lb Chicken breast, boneless
  • 1.0 Medium onion, diced
  • 4.0 Garlic cloves, minced
  • 2.0Tbsp Tomato paste
  • 1/3c Flour
  • 3.0Tbsp Extra virgin olive oil
  • 1.0Tbsp Basil, dried
  • 4.0c Chicken broth, fat free
  • 2.0 Cans diced tomatoes
  • 2.0lb Cheese tortellini, frozen
  • 1/2c Pecorino Romano Cheese, grated
  • 4.0oz Spinach, fresh
  • 1.0c Fat free half & half
  • Sea salt
  • Black pepper
  • Italian seasoning
NJ
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