Creamy chicken Alfredo-style soup made in the slow cooker with tender tortellini, fresh spinach, and a parmesan-infused broth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1.5 lbs chicken breasts or thighs
4 cups low-sodium chicken broth
1 small onion, diced
3 garlic cloves, minced
1 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
2 cups heavy cream
9 oz fresh cheese tortellini
1 cup grated parmesan cheese
3 cups baby spinach
(Optional) 2 tbsp butter + 2 tbsp flour (for thickening)
Instructions
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Add chicken, onion, garlic, broth, salt, pepper, and seasoning to slow cooker.
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Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
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Remove and shred chicken, then return to the slow cooker.
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Stir in heavy cream and tortellini. Cook for 30–45 minutes.
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Add parmesan and spinach; stir until melted and wilted.
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Optional: Add a butter-flour roux to thicken.
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Season to taste and serve hot