Creamy Chicken Tortellini Soup
A warm and comforting slow cooker soup packed with tender chicken, hearty vegetables, and cheesy tortellini, perfect for chilly days.
Ingredients
Main ingredients
- 1.5 pounds boneless chicken breast
- 3 medium peeled and diced carrots
- 3 stalks diced celery
- 1 medium diced onion
- 3 cloves minced garlic
- 6 cups low sodium chicken broth
- 1 teaspoon Italian seasoning
- 2 pieces bay leaves
- 1 cup whole milk
- 1 cup heavy cream
- 0.25 cup flour
- 2 cups refrigerated cheese tortellini
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
Preparation
- In a 6-quart slow cooker, add the boneless chicken breast, diced carrots, diced celery, diced onion, minced garlic, chicken broth, Italian seasoning, and bay leaves. Cook on low for 4-6 hours.
- After cooking, remove the chicken and shred it using two forks. Place the shredded chicken back into the slow cooker.
- In a small bowl, whisk together the whole milk, heavy cream, and flour until smooth. Add this mixture and the cheese tortellini to the slow cooker.
- Cook for another 15 minutes until the tortellini is cooked through and the soup has thickened.
- Season with salt and pepper to taste and discard the bay leaves. Serve immediately, garnished with chopped fresh parsley if you like.
Notes
For extra flavor, consider adding more herbs like thyme or rosemary. You can substitute other vegetables, such as spinach or zucchini, for variety. If you like it a bit spicy, add some red pepper flakes for a kick.