Slow Cooker Chicken and Vegetable Tortellini Soup

Here’s the recipe for Slow Cooker Chicken and Vegetable Tortellini Soup I promised!

Here’s the tortellini soup I promised! Courtesy of a new working hard drive. If you’ve ever had a hard drive die on you, you’ll know the sinking feeling I had on Monday when my computer shut down while I was writing this post and then suddenly wouldn’t boot. I, of course, freaked out and started praying that it wasn’t totally dead because I wanted to get the rest of my setting and such off of it. (Almost all my photos and files were already backed up.) I took hubby with me to the electronics store (our favorite place for an afternoon date) and we found out that the new one I needed was actually on sale, so it wasn’t a huge dip in my wallet. (Though if you want to hire me for some WordPress help to help offset the costs, hop over to my business site and send me a message. 🙂 ) We brought home the new electronic baby hard drive and my prayers were certainly answered because my old hard drive turned on again one more time for me to back things up. (Yay!!)  PSA: Go back your hard drive up today. Don’t wait. You can thank me later. 

Okay, okay, enough electronic drama, on to the soup!  This Chicken and Vegetable Tortellini soup is a favorite of mine because it’s so flexible! You can dice up almost any vegetable you have wilting in your fridge drawer (just me?) and toss it in to get a new soup every single time. I joke that I’ve never made it the same twice. It’s best in the slow cooker because it cooks down all day long and you just toss in the tortellini and spinach right before you’re ready for dinner and you have an amazing, nutrient packed meal with minimal work.  

You should be proud of me – I actually measured my ingredients this time so I could share this recipe with you. It’s a favorite for a cool evening or if you’re feeling under the weather. It also freezes pretty well either as diced veggies in a bag ready to go into a slow cooker, or if you freeze the cooked soup before you add the tortellini and spinach. I like to make a giant batch and tuck half of it away in my freezer for cold season. You never know when you’ll need some chicken noodle on hand!  Soup’s on! Enjoy!

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Slow Cooker Chicken and Vegetable Tortellini Soup

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• Author: Stephanie Powers
• Prep Time: 10
• Cook Time: 420
• Total Time: 7 hours 10 minutes

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Ingredients

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• 2 boneless, skinless chicken breasts, cubed
• 2 carrots, diced
• 2 ribs celery, diced
• 1 cup diced white onion
• 1 medium sweet potato, cubed (I leave the peels on)
• 1 leek, rinsed well and sliced thinly
• 1 can garbanzo beans, rinsed and drained (optional)
• 4–6 cups chicken stock (Enough to cover everything and make it soupy. Tortellini will absorb moisture later.)
• Salt and pepper to taste
• 1 9oz package refrigerated tortellini
• 2 handfuls raw spinach

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Instructions

1. Add chicken, carrots, celery, onion, sweet potato, leek, garbanzo beans, and salt and pepper into a 4 or 6 qt slow cooker.
2. Pour chicken stock over ingredients until well covered.
3. Cook on low for 7-8 hours or High for 3-4 hours (or until chicken is fully cooked and vegetables are tender.)
4. About 20 minutes before serving, add in tortellini and spinach, and cook on high until spinach has wilted and tortellini has fully plumped. (At this point you may need to add some extra broth to get back to a soup if your tortellini absorbs a lot of liquid.)
5. Serve while hot garnished with some croutons and some shredded Parmesan.

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Notes

• If freezing – freeze extra soup *before* adding tortellini and spinach.
• You are more than welcome to swap in any vegetables of your choice. This recipe is super flexible, and I enjoy it differently each season.
• Gluten-free: Use gluten-free tortellini, ravioli, or other large pasta.
• Vegetarian: Skip the chicken, add extra beans, and use vegetable broth in place of chicken stock.
• Vegan: Skip chicken, add extra beans, use vegetable broth, and swap in your favorite vegan pasta.

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Nutrition

• Serving Size: 6