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Slow Cooker Chicken Tortellini Soup - Cozy, Easy, and Comforting

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken breasts (or thighs for extra tenderness)
  • 1 medium yellow onion, diced
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 3 to 4 garlic cloves, minced
  • 8 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried Italian seasoning (or oregano and basil)
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 9 to 12 ounces refrigerated cheese tortellini
  • 2 cups baby spinach or chopped kale (optional but recommended)
  • 2 tablespoons fresh parsley, chopped
  • Juice of 1/2 lemon (optional, for brightness)
  • 1 tablespoon olive oil (optional, for sautéing aromatics)
  • Grated Parmesan, for serving

Method
 

  1. Prep your veggies: Dice the onion and slice the carrots and celery. Mince the garlic. Keep the tortellini and greens in the fridge for later.
  2. Optional flavor boost: In a small skillet, warm olive oil over medium heat and sauté the onion, carrots, and celery with a pinch of salt for 5 minutes. Add garlic for the last 30 seconds. This step adds depth but isn’t required.
  3. Load the slow cooker: Add chicken, vegetables, garlic, broth, thyme, Italian seasoning, bay leaf, and a generous pinch of salt and pepper.
  4. Cook low and slow: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and shreds easily.
  5. Shred the chicken: Remove chicken to a cutting board and shred with two forks. Discard the bay leaf. Return the shredded chicken to the slow cooker.
  6. Add tortellini: Stir in the tortellini and cook on High for 15–20 minutes, or until they float and are tender. Don’t overcook.
  7. Finish with greens: Stir in spinach (or kale) and let it wilt for 2–3 minutes. Add parsley and a squeeze of lemon if using. Taste and adjust seasoning.
  8. Serve: Ladle into bowls and top with grated Parmesan and cracked black pepper.