Slow Cooker Tuscan Tortellini Soup is a creamy tomato based soup with white beans, tortellini, spinach and tender bites of chicken. Take one bite of this soup and you’ll quickly agree that this soup rocks the house.
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth (or 4 cups water + 4 tsp Better than Bouillon Chicken Base)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz can) great northern white beans, rinsed and drained
- 1 bay leaf
- 1 Tbsp Italian seasoning
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 pounds boneless, skinless chicken breasts (mine were frozen)
- 1 cup half and half, warmed
- 1/2 cup shredded parmesan cheese
- 18 ounce refrigerated cheese tortellini
- 3 cups baby spinach
- Add onion, garlic, broth, tomatoes, beans, bay leaf, Italian seasoning, salt, pepper and chicken to the slow cooker. Cover and cook on low for 6-8 hours.
- Remove the lid and stir in warmed half and half (so it doesn’t curdle). Stir in the parmesan cheese, tortellini and spinach. Remove the chicken and shred or cut into bite size pieces. Add the chicken back into the pot. Cover and cook on high for about 20 more minutes, or until tortellini are cooked through.
- Discard the bay leaf. Taste and add seasonings, salt and pepper if needed.
- Ladle into bowls and serve.
I used my 6 quart oval Kitchenaid slow cooker.*
Tortellini: I used refrigerated, fresh cheese tortellini. I believe you could have great results with frozen tortellini as well. Personally I don’t like dry tortellini so I would not use that.
Broth/Bouillon: I used 4 cups of water and 4 tsp of Better Than Bouillon Chicken Base*. You can also use 4 cups of chicken broth. It’s up to you. You should always taste the soup before serving and season to taste with salt and pepper. I didn’t add any extra salt to my soup. It had plenty of flavor from the chicken base.
Crushed Tomatoes: I love crushed tomatoes for this soup! They add the consistency and flavor that it needs. Don’t settle for diced tomatoes. Use crushed!!!
Half and Half: I used half and half for the dairy. You can also use a heavy cream or evaporated milk. If you want a thinner, less calorious (totally made up that word) soup then you can also use regular milk. If you are dairy adverse you could leave it out all together or you may want to try a dairy free alternative. Although I’m not sure how that would affect the flavor profile.
Parmesan: I used shredded parmesan cheese from Costco. You can use the stuff from the green can if you are in a pinch.
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Serving Size: 1.25 cups of soup (approximately)
- Calories: 376
- Sugar: 1 g
- Sodium: 968 mg
- Fat: 21 g
- Carbohydrates: 41 g
- Protein: 27 g