Slow-Cooker Chicken Tortellini Tomato Soup
Nothing beats the cozy allure of a hearty, slow-cooked meal waiting to welcome you home. This Slow-Cooker Chicken Tortellini Tomato Soup is a comforting blend of rich flavors and tender textures, perfect for busy days and cold evenings.
With minimal prep and a hands-off cooking method, this recipe transforms everyday ingredients into a delightful one-pot dinner. Succulent chicken thighs, fire-roasted tomatoes, and cheese-filled tortellini come together in a harmonious medley that warms the soul.
Top it off with fresh basil, a sprinkle of Parmesan, and a crack of black pepper for a restaurant-quality finish. Whether you’re cooking for family or just yourself, this dish is sure to impress.
Slow-Cooker Chicken Tortellini Tomato Soup: Key Ingredients
- Chicken Thighs: The heart of the soup, offering tender, flavorful bites that soak up the rich tomato base.
- Fire-Roasted Tomatoes: A smoky, tangy layer of depth that enhances every spoonful.
- Cheese Tortellini: Pillowy pasta pockets filled with creamy cheese, making each bite irresistibly satisfying.
- Baby Spinach: A burst of vibrant green, adding freshness and a subtle earthiness.
- Parmesan Cheese: The perfect savory finish, lending a nutty, salty touch to the dish.
Recipe Tips for Slow-Cooker Chicken Tortellini Tomato Soup
- Prevent Overcooking for Optimal Flavor
If you’ll be out for more than 8 hours, set your slow cooker to cook for 4 hours on low, then switch to the warm setting. Overcooked chicken can dry out, so this ensures tender, juicy meat. - Tortellini Timing Matters
Add tortellini only just before serving to maintain its texture. Cook it directly in the soup for 3 minutes until al dente, and if storing leftovers, cook a fresh batch of tortellini separately to avoid mushiness. - Enhance the Tomato Base
Opt for fire-roasted crushed tomatoes for a deeper, smoky flavor. To balance acidity, use aged balsamic vinegar, and don’t hesitate to adjust seasoning with kosher salt and pepper to achieve a perfect harmony of flavors.
What to Serve with Slow-Cooker Chicken Tortellini Tomato Soup
- Rustic Bread or Garlic Knots
Pair this hearty soup with crusty artisan bread or garlic knots to soak up the flavorful broth. The bread adds a satisfying crunch and complements the soup’s rich texture. - Side Salad
A fresh salad with crisp greens, cherry tomatoes, and a zesty vinaigrette offers a refreshing contrast to the warm, creamy soup. Toss in some shaved Parmesan to tie it back to the dish. - Roasted Vegetables
Roasted zucchini, bell peppers, or Brussels sprouts bring a lightly caramelized sweetness to the table, balancing the soup’s tangy tomato and savory notes perfectly.
FAQ
1. Can I use chicken breasts instead of thighs?
Yes, but note that chicken breasts may be less flavorful and could dry out if overcooked. Thighs are recommended for their richer flavor and tenderness.
2. Can I make this soup vegetarian?
Absolutely! Replace the chicken with cannellini beans or chickpeas and use vegetable stock. Opt for a vegetarian tortellini variety to keep the dish hearty and satisfying.
3. How should I store leftovers?
Store the soup without the tortellini in an airtight container in the fridge for up to 3 days. Cook fresh tortellini separately when reheating to avoid it turning mushy.
4. Can I freeze this soup?
Yes, but freeze it without the tortellini and spinach. Add those ingredients fresh when reheating for the best texture and taste.
Slow-Cooker Chicken Tortellini Tomato Soup
Ingredients
- 1¾ to 2 pounds boneless skinless chicken thighs
- 2½ cups chicken stock
- 1 28-ounce can crushed fire-roasted tomatoes
- 1 8- to 10-ounce package refrigerated cheese tortellini
- 6 garlic cloves finely minced
- 2 tablespoons tomato paste
- 1 tablespoon aged balsamic vinegar
- 2 tablespoons fresh oregano chopped (or 1½ teaspoons dried oregano)
- 5 ounces baby spinach
- ¼ cup dry white wine
- 2 teaspoons onion powder
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt plus additional to taste
- 1 cup grated Parmesan cheese for serving
- Torn or sliced fresh basil leaves for serving
- Freshly ground black pepper for serving
Instructions
- Step 1
- Combine the chicken stock, white wine, and tomato paste in a 6- to 8-quart slow cooker, whisking until the paste is fully dissolved. Add the crushed tomatoes, balsamic vinegar, garlic, oregano, onion powder, red pepper flakes, and kosher salt. If using unsalted stock, incorporate an extra ½ teaspoon of salt. Add the chicken thighs and stir to ensure even distribution of the ingredients. Cook on low heat for 5 to 6 hours, or until the chicken becomes exceptionally tender and the flavors meld together.
- Step 2
- Raise the heat setting to high for approximately 10 minutes. Using two forks, shred the chicken directly in the slow cooker by pressing the thighs against the sides of the pot. Add the baby spinach, stirring gently to wilt it into the soup.
- Step 3
- Incorporate the tortellini, cover the slow cooker, and let it cook until the pasta reaches an al dente texture and is thoroughly warmed, about 3 minutes. Adjust the seasoning with additional salt, if necessary. Serve the soup hot, garnished with Parmesan cheese, fresh basil, and a sprinkling of black pepper.
