Slow Cooker Creamy Tortellini, Spinach And Chicken Soup

Ingredients

• 2 Tbsp All-Purpose Flour (for the microwave roux)
• 2 Tbsp Olive Oil (extra virgin preferred)
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• 1 cube Chicken Bouillon Cube (adds depth of flavor to the roux)
• 2 Tbsp Tomato Paste (regular (not sun‑dried))
• 1 tsp Dried Italian Herbs (mix of oregano, basil, thyme)
• ¼ tsp Black Pepper (freshly ground)
• ¼ tsp Salt (adjust after bouillon added)
• 2 lb Bone-In Chicken Thighs with Skin (skin left on for flavor, trimmed of excess fat)
• 2 cans Diced Tomatoes (14.5‑oz cans, petite diced)
• 5 cup Chicken Broth (32‑oz carton plus extra vegetable broth as needed)
• ½ tsp Garlic Powder (added after crockpot cooking)
• ½ tsp Onion Powder (added after crockpot cooking)
• 1 cup Heavy Cream (full‑fat for richness)
• 2 cup Kale (stems removed, chopped)
• 12 oz Cheese Tortellini (parboiled before adding to soup)
• ½ cup Parmesan Cheese (freshly grated, added at the end)
• 1 tsp Additional Dried Herbs (tasted and added for extra flavor)

Instructions

1. Prep Ingredients

   Finely chop the onion, mince the garlic, measure out all spices, and set the chicken thighs, tomatoes, broth, kale, tortellini, and cream within easy reach.

   Time: PT5M

2. Make Microwave Roux

   In a microwave‑safe bowl combine flour, olive oil, chopped onion, minced garlic, chicken bouillon cube, tomato paste, dried herbs, pepper, and salt. Microwave on high for 90 seconds, stir, and repeat until a total of 5 minutes have elapsed and the mixture is fragrant and the raw flour taste is gone.

   Time: PT5M

3. Transfer Roux and Add Main Ingredients

   Pour the cooked roux into the crockpot. Add the bone‑in chicken thighs, both cans of diced tomatoes, the 5 cups of broth, extra herbs, garlic powder, and onion powder. Stir to combine.

   Time: PT5M

4. Slow‑Cook the Soup

   Cover the crockpot and set it to High. Cook for 3 hours, allowing the chicken to become tender and the flavors to meld.

   Time: PT3H

5. Shred Chicken and Add Cream & Kale

   After 3 hours, remove the chicken thighs, discard the bones, and shred the meat into bite‑size pieces. Return the shredded chicken to the crockpot, stir in the heavy cream, and add the chopped kale. Cook on High for an additional 10 minutes until the kale is wilted.

   Time: PT10M

6. Add Tortellini and Finish

   Add the parboiled cheese tortellini and grated Parmesan cheese to the soup. Stir and continue cooking on High for 15 minutes, or until the tortellini is heated through.

   Time: PT15M

7. Final Seasoning and Serve

   Taste the soup and adjust salt or pepper if needed. Ladle into bowls, garnish with extra Parmesan if desired, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

4g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole wheat flour (same amount)
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot (½ cup)
• Instead of Garlic: 1 tsp garlic powder
• Instead of Chicken Bouillon Cube: 2 tsp chicken broth concentrate
• Instead of Tomato Paste: crushed tomatoes (¼ cup)
• Instead of Dried Italian Herbs: Herbes de Provence, Italian seasoning
• Instead of Black Pepper: white pepper
• Instead of Salt: sea salt, kosher salt
• Instead of Bone-In Chicken Thighs with Skin: boneless skinless chicken thighs
• Instead of Diced Tomatoes: crushed tomatoes (1½ cups)
• Instead of Chicken Broth: vegetable broth, water with extra bouillon
• Instead of Garlic Powder: fresh garlic (1 clove)
• Instead of Onion Powder: fresh onion (¼ cup)
• Instead of Heavy Cream: half‑and‑half, whole milk + butter
• Instead of Kale: spinach (1½ cup)
• Instead of Cheese Tortellini: ravioli, any stuffed pasta
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Additional Dried Herbs: fresh parsley (1 tbsp)

Equipment Needed

• Microwave‑Safe Bowl
• Mixing Spoon or Spatula
• Crockpot (Slow Cooker)
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Colander
• Grater (optional)

Critical Steps — Do Not Skip

• Cooking the roux in the microwave until the raw flour taste is gone.
• Shredding the chicken after it has cooked fully in the crockpot.
• Adding kale (instead of spinach) and allowing enough time for it to soften.
• Parboiling the tortellini before the final 15‑minute cook to avoid over‑cooking.

Chef Tips from the Video

• Using bone‑in thighs with skin adds richness; remove excess fat after cooking if you prefer a lighter soup.
• A splash of good‑quality olive oil added just before serving brightens the flavor.
• For extra heat, stir in a pinch of red‑pepper flakes with the herbs.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze without the tortellini for up to 2 months; add fresh tortellini when reheating.

Room temperature: Not recommended; soup should be kept refrigerated or frozen.

Make-Ahead Tips

• Prepare the roux a day ahead and store it in the refrigerator; reheat briefly before adding to the crockpot.
• The soup can be made completely ahead; reheat gently on the stovetop, adding fresh tortellini at the end.
• Freeze the soup (minus tortellini) in portion‑size bags for quick meals.

Frequently Asked Questions