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.
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.