A creamy hearty Crock-Pot Tortellini Soup that slow cooks all day while you are doing what you do- not spending countless hours in the kitchen 😉
Whether you are a busy working mom, busy stay-at-home mom, retired, widowed, in college, newly married, first time mom, looking for a new recipe, or just plain HUNGRY- this soup will suit just about anybody. It’s hearty enough that it could pass as a pasta dish and not a soup.
With its mild flavor, vegis, and cheesy tortellini pasta, kids will overlook the fact that it has something green in it and instead go scooping for the pasta 🙂 My daughter actually discovered she LOVED spinach- so she said 🙂
To see how I prepared this for the freezer friendly version click HERE.
ingredients:
- Chicken breast, uncooked, diced
- 3T olive Oil
- 1 Clove garlic, minced
- 3 stalks, celery, chopped
- 3 carrots, peeled and chopped
- 1 onion diced
- 10 oz box frozen spinach (unthawed)(tip: when I buy fresh spinach and it starts to get bad before we get is used up, I just throw it into a baggie and freeze! Any food you throw away is like throwing $$ away, so always preserve if you can)
- 2 cans cream of mushroom/chicken soup
- 2 cans water
- 32 oz chicken broth
- Family size package of frozen tortellini
- Place all ingredients into crock pot and carefully mix.
- Cover and turn on low for 3-4 hours( remember if you are at work for longer than this just set your timer on your crock pot to turn on later in the day or plug it into these amazing timers).
Chef Note:
If you want your tortellini super fresh and not soft, I would recommend not adding into crock pot at beginning of cooking and instead just add into crock pot during the last hour of cooking on high.
What else would you add to this amazing soup?
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