Slow Cooker Creamy Tortellini, Spinach and Chicken Soup
8 servings
| prepWarm heavy cream or half and half in a small saucepan over low heat until steaming (do not boil) | ||||
| 1 medium yellow onion, diced | Microwave onion, flour, basil, garlic, tomato paste & oil | Transfer to slow cooker, add broth, tomatoes, chicken, salt & pepper | Cook on LOW 4–6 hr or HIGH 3–4 hr until chicken tender | Shred chicken, return to slow cooker, cook HIGH 10 min |
| 40 g all purpose flour | ||||
| 1 Tbsp dried basil | ||||
| 2 cloves garlic, minced | ||||
| 2 Tbsp tomato paste | ||||
| 45 ml olive oil | ||||
| 960 ml chicken broth | ||||
| 2 (410 g) cans petite diced tomatoes | ||||
| 1 to 1 1/2 lbs / 450–680 g boneless, skinless chicken thighs | ||||
| 1 tsp salt | ||||
| 1/2 tsp pepper | ||||
| 560 g frozen cheese tortellini | Remove chicken, add tortellini, spinach, Parmesan & warmed cream | |||
| 90 g packed spinach | ||||
| 50 g Parmesan cheese | ||||
| 240 ml heavy cream or half and half, warmed | ||||
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