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Creamy Tuscan Chicken Tortellini Soup

From the kitchen of Rachel WhiteQuick & Easy

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From the kitchen of Rachel White

Creamy Tuscan Chicken Tortellini Soup

  • Servesabout 12

Ingredients

  • 2 lb boneless skinless chicken breasts
  • 2 cans (14.5 oz each) Italian-style diced tomatoes
  • 1 block (8 oz) cream cheese, cubed
  • 6 cups chicken broth
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 bag (20 oz) frozen cheese tortellini
  • 3 cups fresh spinach
  • salt & pepper

Topping ideas

Parmesan · fresh basil · crusty bread

Method

  1. Put the chicken, tomatoes, broth, and seasonings in the crockpot. Cook on low 6 hours (or high 3–4 hours).
  2. Shred the chicken, then stir in the cream cheese until melted.
  3. Add the tortellini and cook on high 15 minutes, until tender.
  4. Stir in the spinach until wilted, and season with salt and pepper.

Good to know

Add the tortellini only at the end so it doesn’t get mushy.

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