Slow Cooker Chicken Tortellini Tomato Soup
This satisfying soup is an excellent one-pot dinner to come home to after a long day. It takes only 10 minutes to throw it together in the morning and 10 minutes to finish it in the evening. If you plan to be away for eight hours or more, set the cook time for four hours, then set the slow cooker to auto-switch to warm for the remaining time. (This prevents overcooking.) If you’ll be home when the soup is done and can remove it from the heat, it’s best to cook the chicken for five to six hours. Add only the tortellini you will eat right away. Leftover tortellini will get mushy.
- Serves: 4 persons
- 2 ½cups chicken stock
- ¼cup dry white wine
- 2tablespoons tomato paste
- 1(28-ounce) can crushed tomatoes, preferably fire-roasted
- 1tablespoon balsamic vinegar, preferably aged
- 6garlic cloves, finely chopped
- 2tablespoons chopped fresh oregano (from about 3 to 4 sprigs) or 1 1/2 teaspoons dried oregano
- 2teaspoons onion powder
- ½teaspoon red-pepper flakes
- ½teaspoon kosher salt, plus more as needed
- 1 ¾to 2 pounds boneless, skinless chicken thighs
- 5ounces baby spinach
- 1(8- to 10-ounce) package refrigerated cheese tortellini
- 1cup grated Parmesan, for serving
- Torn or sliced fresh basil, for serving
- Black pepper, for serving
Step 1In a 6- to 8-quart slow cooker, whisk together the stock, wine and tomato paste until the paste dissolves. Stir in the tomatoes, vinegar, garlic, oregano, onion powder, red-pepper flakes and salt. (If you are using unsalted stock, add an additional 1/2 teaspoon salt.) Add the chicken and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, 5 to 6 hours.
Step 2Increase the heat to high for 10 minutes. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the slow cooker to break the thighs apart. Stir in the spinach so that it wilts into the soup.
Step 3Stir in the tortellini, cover the slow cooker, and cook until the tortellini are al dente and warmed through, about 3 minutes. Taste the soup and add salt if it tastes flat. Ladle the soup into bowls and serve with Parmesan, basil and black pepper.