Slow-Cooker Chicken Tortellini Tomato Soup

By Sarah DiGregorio

Updated February 1, 2023

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
6 hours and 20 minutes
Rating
4(2,643)
Comments
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This satisfying soup is an excellent one-pot dinner to come home to after a long day. It takes only 10 minutes to throw it together in the morning and 10 minutes to finish it in the evening. If you plan to be away for eight hours or more, set the cook time for four hours, then set the slow cooker to auto-switch to warm for the remaining time. (This prevents overcooking.) If you’ll be home when the soup is done and can remove it from the heat, it’s best to cook the chicken for five to six hours. Add only the tortellini you will eat right away. Leftover tortellini will get mushy.

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Ingredients

Yield:4 to 6 servings

  • 2 ½ cups chicken stock

  • ¼ cup dry white wine

  • 2 tablespoons tomato paste

  • 1 (28-ounce) can crushed tomatoes, preferably fire-roasted

  • 1 tablespoon balsamic vinegar, preferably aged

  • 6 garlic cloves, finely chopped

  • 2 tablespoons chopped fresh oregano (from about 3 to 4 sprigs) or 1 ½ teaspoons dried oregano

  • 2 teaspoons onion powder

  • ½ teaspoon red-pepper flakes

  • ½ teaspoon kosher salt, plus more as needed

  • 1 ¾ to 2 pounds boneless, skinless chicken thighs

  • 5 ounces baby spinach

  • 1 (8- to 10-ounce) package refrigerated cheese tortellini

  • 1 cup grated Parmesan, for serving

  • Torn or sliced fresh basil, for serving

  • Black pepper, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

40 grams carbs; 171 milligrams cholesterol; 515 calories; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 17 grams fat; 5 grams fiber; 1171 milligrams sodium; 49 grams protein; 9 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

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Ratings

4 out of 5
2,643 user ratings
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Comments

Jo

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.

Jeff

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.

julie

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.

Merrill

Can you sub chicken breasts?

SA

I only have home made tortellini. Are those OK?

KH

Made this basically as directed, but used about 1/3 of the amount of chicken, added sliced zucchini and a parmesan rind. it is a simple pleasure soup--nourishing and low effort. It may not be as zesty or rich with chicken instead of sausage, but we welcomed the less heavy alternative. I would 100% make it again, esp in winter or when I am without a stove, as I am currently.

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