Slow Cooker Chicken Tortellini Soup
Ingredients
- 1 cup carrots, peeled and finely diced
- 1 cup celery stalks, finely diced
- 1 small white onion, finely diced
- 1 fennel bulb, sliced
- 2 cups shredded chicken, I use rotisserie, but you can also add 1 pound of raw chicken breasts cut into pieces
- 6 cups chicken stock
- 1 15 oz. can diced tomatoes, do not drain
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- 8 ounces DeLallo tortellini, ricotta + spinach
- 4 cups fresh spinach, stems removed
- Parmesan cheese, optional
Instructions
- Place the carrots, celery, onion, fennel bulb, chicken (you can use pre-cooked (shredded) or raw), chicken stock, tomatoes, basil, oregano, rosemary into a 6-quart slow cooker.
- Cook on high for 3 hours or on low for 5 hours on high.
- Taste and season with salt and pepper.
- Place the tortellini and spinach into the soup and mix. Cook on high for another 15 minutes.
- Serve and garnish with Parmesan cheese.
Notes
Originally posted JAN 2018.