Creamy Tortellini, Spinach and Chicken Soup (Instant Pot & Slow Cooker)

DmentD
  • 1 MED onion (diced)
  • ⅓ C all purpose flour
  • 1 TBS Italian herb mix
  • 2 bay leaves
  • 2 cloves of garlic (minced)
  • 6 TBS tomato paste
  • 3 TBS olive oil
  • 4 C chicken broth
  • 30 oz canned petite diced tomatoes
  • 2 LB boneless skinless chicken thighs
  • 1 tsp salt
  • ½ tsp pepper
  • 24 OZ frozen cheese tortellini
  • 3 C packed spinach
  • ½ C Parmesan cheese (grated)
  • 1 C heavy cream (warmed)

Instant Pot:

  1. Turn the Instant Pot on to the saute function, on the highest setting. Heat the oil in the bottom of the pot. Add in the diced onion and saute until translucent. Add in the garlic and saute for 2 minutes.
  2. Add in the herbs, tomato paste, chicken broth, tomatoes, chicken, salt and pepper and stir. Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing”. Press the manual pressure cook button and set the timer to 15 minutes (high pressure). Once the timer beeps let out the pressure by gently moving the valve to “venting”.
  3. Spoon the chicken out and place it on a cutting board. Cut the chicken into bite size pieces and then add it back into the pot. Stir in the tortellini, spinach, Parmesan cheese, and half and half. Turn the Instant Pot to saute to heat up the tortellini quickly. Once the tortellini is warmed through ladle the soup into bowls and serve.

Slow Cooker:

  1. In a microwave-safe bowl add the onions, flour, herbs, garlic, tomato paste and drizzle with olive oil. Microwave for 5 minutes, stirring every 90 seconds or so. (The mixture will be pasty and look weird but don’t worry it will all be okay in the end). Add the mixture to the slow cooker.
  2. Add broth, tomatoes, chicken, salt and pepper to the slow cooker. Stir.
  3. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours (or until chicken is very tender).
  4. Remove the lid use a fork to remove the chicken from the slow cooker. And add in tortellini and spinach, Parmesan cheese and warmed cream (cream should be warmed because it may cause curdling if added in cold).
  5. On a cutting board, shred or cut the chicken into bite-size pieces. Add the chicken back into the slow cooker. Put the lid back on and cook on HIGH for about 10 more minutes, or until the tortellini are warmed through.

Yields 8 servings.

Calories: 256 | Total Fat 8.6g | Saturated Fat 3.5g | Cholesterol 32mg | Sodium 1114.8mg | Total Carbohydrate 32.8g | Dietary Fiber 1.8g | Sugars 4.4g | Protein 12.5g

https://www.365daysofcrockpot.com/slow-cooker-tortellini-spinach-soup/