Slow Cooker Chicken Vegetable Tortellini Soup
Comfort food at its healthy best. Chichen, vegetables, tortellini in a soul-soothing soup. One pot clean-up and ready in about 30 minutes.
    Servings Prep Time
    6-8 10minutes
    Cook Time
    Servings Prep Time
    6-8 10minutes
    Cook Time
    • 1tablespoon olive oil
    • 1 1/2pounds skinless, boneless chicken breastcut into small bite-sized pieces
    • 1teaspoon salt
    • 1/2teaspoon fresh ground pepper
    • 1teaspoon dried thyme
    • 3medium carrots, peeled and sliced
    • 2stalks celery, sliced
    • 1medium onion; chopped
    • 2cloves garlic, minced
    • 2(32 ounce) cartons chicken stock
    • 1cup frozen chopped spinach
    • 1(19 ounce) bag frozen cheese tortellini
    1. Heat olive oil over medium high heat. Add chicken. Sprinkle with salt, pepper, and thyme. Cook until chicken is no longer pink, about 5 minutes. Remove from pot with a slotted spoon and set aside.
    2. Add carrots, celery, onions, and garlic. Cook until onions are soft and translucent, about 5 minutes.
    3. Return chicken to pot. Add chicken broth. Bring to a boil. Add spinach and tortellini. Reduce heat to low and continue to cook until tortellini is cooked through, about 5-10 minutes.

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