Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 3 large carrots, peeled and sliced into rounds
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 6 cups low-sodium chicken broth
- 1 (10-ounce) package refrigerated cheese tortellini
- 2 cups fresh baby spinach
- 1/2 cup heavy cream or half-and-half
- Grated parmesan cheese for garnish
Instructions
- Start by prepping your vegetables. Dice the onion, slice the carrots and celery, and mince the garlic. Place the raw chicken breasts at the bottom of your slow cooker. Layer the onions, carrots, celery, and garlic over the chicken. Sprinkle the dried oregano, dried basil, salt, and black pepper evenly over the ingredients. Pour the chicken broth into the pot until everything is submerged.
- Cover the slow cooker with its lid. Set the temperature to LOW and cook for 6 hours, or on HIGH for 3 to 4 hours. Once the time is up, carefully remove the chicken breasts and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir to combine.
- Turn the slow cooker to the HIGH setting if it wasn’t already. Add the refrigerated cheese tortellini and stir gently. Cover and cook for about 15 to 20 minutes, or until the pasta is tender. Stir in the heavy cream and the fresh baby spinach, allowing the heat of the soup to wilt the leaves for about 2 minutes. Ladle the soup into deep bowls and top with a generous sprinkle of grated parmesan cheese and extra black pepper if desired.
- Cook Time: 6 hours 15 minutes