A creamy and comforting soup with tender chicken, cheesy tortellini, and rich Alfredo flavor.
Ingredients:
1 lb boneless, skinless chicken breasts
4 cups chicken broth
2 cups heavy cream
2 cups baby spinach
2 cloves garlic, minced
1/2 onion, diced
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
20 oz cheese tortellini (refrigerated or frozen)
1 cup grated Parmesan cheese
Directions:
Prepare the Crockpot: Add chicken breasts, chicken broth, garlic, onion, Italian seasoning, garlic powder, salt, and pepper to the crockpot.
Cook the Chicken: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Shred the Chicken: Once the chicken is cooked, shred it with two forks and return to the crockpot.
Add Tortellini and Spinach: Stir in the heavy cream, baby spinach, and tortellini. Cover and cook on high for an additional 30 minutes, until the tortellini is tender.
Finish with Parmesan: Stir in grated Parmesan cheese until the soup is creamy and well combined.
Serve: Serve hot with crusty bread for dipping.
Prep Time: 20 minutes
Cook Time: 6-7 hours
Kcal: 520 per serving