Ingredients

Scale

Gather these simple ingredients, and you’ll be on your way to a bowl of comfort:

1 pound boneless, skinless chicken breasts
1 medium onion, diced
3 cloves garlic, minced
3 carrots, sliced
2 stalks celery, sliced
6 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cheese tortellini
2 cups fresh spinach
1/2 cup heavy cream (optional for a richer soup)
Parmesan cheese, for serving

Feel free to substitute the chicken breasts with thighs for a richer flavor, or use kale instead of spinach if you prefer a heartier green. The magic of this recipe lies in its adaptability.

Instructions

Let’s get cooking with these simple steps:

Place the chicken breasts at the bottom of your crockpot. Add the diced onion, garlic, carrots, and celery on top.
Pour in the chicken broth and add the dried thyme, basil, salt, and pepper. Stir to combine.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot.
Add the tortellini and spinach to the crockpot. Stir to combine and cook on high for an additional 15-20 minutes, or until the tortellini is tender.
If using, stir in the heavy cream and let it warm through for about 5 minutes.
Ladle the soup into bowls, sprinkle with Parmesan cheese, and serve hot.

One tip from my kitchen to yours: if your day has been particularly chaotic, feel free to prep the veggies the night before. It’s a small step that makes the morning rush a little less hectic.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International

Keywords: Crockpot Chicken Tortellini Soup, recipe, cooking, food