Slow-Cooker Chicken Tortellini Tomato Soup
Updated Feb. 2, 2023
- Total Time
- 6 hours and 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups 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 1½ teaspoons dried oregano
- 2teaspoons onion powder
- ½teaspoon red-pepper flakes
- ½teaspoon kosher salt, plus more as needed
- 1¾ to 2pounds 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
Nutritional analysis per serving (6 servings)
508 calories; 17 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 49 grams protein; 1136 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In 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 ½ 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 2
Increase 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 3
Stir 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.
Private Notes
Comments
Skip the onion powder and saute chopped onions, garlic and any other savory like carrots and celery for a few minutes. Added flavor and fiber, worth the extra step.
Made this today, without any substitutions or changes to the recipe (I know, weird, huh? I like to be different). It was tasty, but nothing to write home about. I like soups, so probably will try it again this winter. Had it with a salad and toasted baguette, which was especially good when dipped in the soup.
I thought this was very good, and very easy to make. I did not have fire roasted tomatoes, so I added some smoked paprika and blackening seasoning, and a little brown sugar.
I normally make these recipes as written the first time I make them. I noted that there were several comments about there not being enough flavor so I subbed the chicken thighs with a pound of hot Italian turkey sausage. I also do not care for onion powder so I diced a small onion. Cooked it on the stovetop first browning the sausage then adding the onion. Once the onion was transparent I just threw everything but the pasta and spinach in and let it simmer for about 10 minutes.
I did chop a fresh leek up and used that instead of the onion powder, but made as written otherwise. It's good, and a very reasonable flavor-to-effort ratio. I will keep it in the weekday rotation for sure. The people who are complaining about the lack of flavor probably just need to add more salt, as directed in the last step. This is a slow cooker recipe intended for working people, not a French Laundry recipe, or even a stovetop recipe, so everyone needs to chill a little on the negativity.
a little too spicy, so topped with mozzarella -very good