Description
This comforting and nourishing soup features tender chicken, aromatic vegetables, and cheese-filled tortellini in a velvety, herb-infused broth. It is the perfect set-it-and-forget-it meal for busy families, offering a hearty, restaurant-quality dinner prepared with minimal effort. The creamy finish and al dente pasta make every bowl feel like a warm hug.
Ingredients
1 small white onion, finely diced
1 cup celery, diced
2 cups carrots, diced
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1 quart chicken broth
1 cup water
1.5 pounds boneless skinless chicken breasts
9 ounces fresh cheese tortellini
0.25 cup heavy cream
Instructions
Place the onions, celery, carrots, chicken breasts, salt, and Italian seasoning into the slow cooker.
Pour in the chicken broth and water, ensuring the ingredients are submerged.
Cover and cook on high for 3-4 hours or low for 6-7 hours until chicken is tender.
Remove the chicken breasts, shred them with two forks, and return the meat to the pot.
Add the cheese tortellini to the slow cooker and stir gently.
Cook for an additional 15-20 minutes or until the pasta is al dente.
Stir in the heavy cream right before serving to create a velvety finish.
Notes
Ensure you add the tortellini only in the final stages of cooking to prevent them from becoming mushy. If you prefer a thinner soup, you may add an extra splash of broth before serving. Leftovers can be refrigerated for up to 3 days, though the pasta may absorb some broth over time.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg