380 minutes
A comforting and flavorful slow-cooked soup with chicken, tortellini, and tomatoes, perfect for a heartwarming meal.
cups
tablespoons
0 oz
Crushed Tomatoes, canned
0 oz
tablespoons
Garlic, finely chopped
cloves
Oregano, freshly chopped
teaspoons
teaspoons
teaspoons
teaspoons
Chicken Thighs, boneless, skinless
0 lb
0 oz
Cheese Tortellini, refrigerated
0 oz
Parmesan, grated
to taste
Fresh Basil, torn
to taste
to taste
1. Prepare the Soup Base
In the slow cooker, whisk together the chicken stock, dry white wine, and tomato paste until the paste is fully dissolved. Stir in the crushed tomatoes, balsamic vinegar, garlic, oregano, onion powder, red pepper flakes, and kosher salt.
2. Cook the Chicken
Add the chicken thighs to the seasoned tomato base in the slow cooker, ensuring they are submerged. Cook on low for 5 to 6 hours until the chicken is tender.
3. Shred the Chicken
Turn the slow cooker to high and cook for 10 minutes. Shred the chicken into bite-sized pieces using two forks directly in the slow cooker.
4. Add Spinach and Tortellini
Stir in the baby spinach until wilted. Then, add the cheese tortellini, cover, and cook for about 3 minutes until the pasta is al dente.
5. Season and Serve
Taste and adjust seasoning with kosher salt. Serve the soup with optional toppings of grated Parmesan, torn fresh basil, and freshly ground black pepper.
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