Slow Cooker Chicken Tortellini Tomato Soup Recipes

TOMATO TORTELLINI SOUP WITH CHICKEN

Steps:

• Peel and slice carrots
• Peel and chop onion
• Peel and slice garlic cloves
• Add all the ingredients into the slow cooker, except for the tortellini, spinach, parmesan and salt and pepper.
• Combine, cover and cook on high until the chicken is tender, 3 to 4 hours.
• About 30 minutes before serving, remove the chicken breast and shred: place your cooked chicken breast on a plate, separate the chicken meat using two forks. Return shredded chicken to soup (if using pre-cooked chicken skip this step)
• Add spinach and tortellini. Stir, cover and cook on high for 30 minutes or until the tortellini are al dente cooked through.
• Add salt and pepper to taste. Stir.
• Serve with grated parmesan cheese.

SLOW COOKER TOMATO TORTELLINI SOUP

Steps:

• In a skillet, cook Italian sausage until browned and no longer pink. Transfer cooked sausage to slow cooker.
• Add chicken broth, tomatoes and tomato soup to slow cooker. Cover and cook on LOW 6 to 8 hours.
• Stir in cream cheese and cheese tortellini. Cover and cook on HIGH for 15 to 30 minutes, until tortellini is cooked.

SLOW COOKER CHICKEN TORTELLINI TOMATO SOUP

Steps:

• 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 1/2 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.
• 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.
• 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.

PRESSURE COOKER CHICKEN TORTELLINI TOMATO SOUP

Steps:

• In a 6- or 8-quart electric pressure cooker, whisk together the tomato paste, stock and wine 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 1/2 teaspoon salt.) Add the chicken thighs and stir to evenly combine all the ingredients. Close the lid and cook on high pressure for 10 minutes.
• Let the pressure release naturally for 15 minutes, then release remaining pressure manually. Open the lid. Turn on the sauté setting. If you would like a thicker soup (adding Parmesan at the end will thicken the soup as well), remove the chicken with a slotted spoon and allow the soup to bubble until the desired texture is reached, then stir the chicken back in. Stir in the spinach so that it wilts into the soup. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the pot to break the thighs apart.
• Stir in the tortellini and cook until they 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 top with Parmesan, basil and black pepper.

SLOW COOKER CHICKEN TORTELLINI TOMATO SOUP RECIPE

Steps:

• Spray a slow cooker with nonstick cooking spray.
• Place chicken breasts in the bottom of the slow cooker.
• Season with salt and pepper, to taste.
• Top with undrained cans of diced tomatoes, tortellini, and baby spinach.
• Cut the cream cheese into cubes and spread out evenly on top of spinach.
• Pour vegetable broth over the top.
• Cover slow cooker with lid and cook on low for 5-6 hours.
• Once it is done cooking, remove chicken from the slow cooker and shred or cut into bite-size pieces.
• Return chicken to slow cooker and stir until cream cheese is fully incorporated and serve.

SLOW-COOKER CHICKEN AND VEGETABLE TORTELLINI STEW

Steps:

• Layer carrots, garlic, chicken, fennel and beans in 3 1/2- to 4-quart slow cooker. Sprinkle with salt and pepper. Pour broth and water over ingredients.
• Cover and cook on low heat setting 6 to 8 hours or until chicken is no longer pink in center.
• About 20 minutes before serving, stir tortellini, spinach, onions and basil into chicken mixture. Cover and cook on high heat setting 15 to 20 minutes or until tortellini are tender. Sprinkle individual servings with Parmesan cheese.