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