Crockpot Chicken Tortellini Soup
 
 
Ingredients
  • 1 medium YELLOW ONION, diced
  • ⅓ cup FLOUR
  • 1 Tablespoon DRIED BASIL
  • 2 cloves GARLIC, minced
  • 2 Tablespoons TOMATO PASTE
  • 3 Tablespoons OLIVE OIL
  • 4 cups CHICKEN BROTH
  • 2 (14.5 oz) cans PETITE DICED TOMATOES (I processed mine first in the food processor because we don't like chunky tomatoes)
  • 1 to 1½ lbs BONELESS SKINLESS CHICKEN THIGHS
  • 1 teaspoon SALT
  • ½ teaspoon PEPPER
  • 4 cups CHEESE TORTELLINI
  • 3 cups SPINACH (I tore mine so that it was easier to eat)
  • ½ cup PARMESAN CHEESE
  • 1 cup HEAVY CREAM, warmed
Instructions
  1. In a small pan add the onions and olive oil. Cook over medium heat until onions begin to soften. Add garlic and cook 1 more minute until fragrant. Add flour, basil, and tomato paste. Cook another minute or so until turns to a paste. Add the mixture to the crockpot.
  2. Add broth, tomatoes, chicken, salt and pepper to the slow cooker. Stir. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours (or until chicken is very tender).
  3. Then add in tortellini, spinach, and parmesan cheese and warmed cream (cream should be warmed because it may cause curdling if added in cold).
  4. Use a fork to remove the chicken out of the slow cooker. On a cutting board, shred or cut the chicken into bite-size pieces. Add the chicken back into the slow cooker. Put the lid back on and cook on HIGH for about 10 more minutes, or until the tortellini are cooked through. Serve and ENJOY!
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.net/2015/02/crockpot-chicken-tortellini-soup/