CROCKPOT CREAMY TORTELLINI, SPINACH & CHICKEN SOUP

Crockpot Creamy Tortellini, Spinach & Chicken Soup image

Provided by Vickie Parks

Time 4h25m

Number Of Ingredients 15

1 medium yellow onion, diced
1/3 cup all-purpose flour
2 tsp dried basil
2 clove garlic, minced
2 Tbsp tomato paste
3 Tbsp olive oil
4 cups low-sodium chicken broth
2 (14.5oz) can(s) petite diced tomatoes, undrained
1 1/2 lb boneless skinless chicken thighs (chicken breasts or chicken tenders can be used)
1 tsp salt
1/2 tsp black pepper
1 (19-oz) bag(s) frozen cheese tortellini (4 cups)
1 (6-oz) bag(s) baby spinach (3 cups)
1/2 cup grated parmesan cheese
1 cup cream (i have used light cream, heavy cream, and half & half, all with good results)

Steps:

1. In a medium size skillet, sauté onions with the flour, basil, garlic, tomato paste and olive oil until it makes a paste, about 5 minutes. Add the paste to a 6-quart crock pot.
2. Stir chicken broth, undrained tomatoes, chicken, salt and pepper into the paste. Cover crock pot and cook on Low heat for 4 to 6 hours (or cook on High for 3 to 4 hours).
3. Remove crock pot lid, stir in tortellini, spinach, and Parmesan cheese. Heat cream in microwave oven for 30 to 40 seconds, and stir warmed cream into crock pot (the cream should be warmed or it's likely to curdle if added while it's still cold).
4. Remove chicken from crock pot, and shred chicken or cut into bite-size pieces. Return chicken to the crock pot, stir. Cover crock pot and cook on High heat for 10 minutes more or until tortellini is cooked through.
5. Ladle into individual bowls, and serve immediately.