Scale

1 lb boneless skinless chicken breasts

1 small onion, diced

2 carrots, sliced

2 celery stalks, sliced

3 cloves garlic, minced

6 cups chicken broth

1 tsp Italian seasoning

Salt and black pepper, to taste

To finish:

2 cups cheese tortellini (fresh or frozen)

1 cup heavy cream

2 cups fresh spinach

Optional garnish:

Grated parmesan cheese

Fresh parsley

Cracked black pepper

1. Add chicken, onion, carrots, celery, garlic, chicken broth, Italian seasoning, salt, and pepper to the slow cooker.

2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is tender.

3. Remove chicken, shred with two forks, and return to the crockpot.

4. Add tortellini and cook on HIGH for 20–30 minutes until tender.

5. Stir in heavy cream and spinach until wilted.

6. Taste and adjust seasoning.

7. Serve hot with parmesan or parsley.

• Add tortellini at the end to avoid overcooking.

• Swap cream for half-and-half if desired.

• Leftovers thicken—add broth when reheating.

Keywords: slow cooker chicken tortellini soup, crockpot tortellini soup, easy chicken soup