MI Coop Kitchen

Creamy Chicken Tortellini Soup

Recipe by
Great Lakes Energy Cooperative  
4-1/2 hours
Prep: 20 min | Cook: 5 hours | Servings: 8 servings


  • 1 medium sweet onion, diced
  • 1/3 cup all purpose flour
  • 1 Tablespoon dried basil
  • 2 cloves garlic, minced
  • 2 Tablespoons tomato paste
  • 3 Tablespoons olive oil
  • 4 cups chicken broth
  • 2 (14.5 oz) cans petite diced tomatoes
  • 1-1/2 lbs. boneless, skinless chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups frozen cheese tortellini (or you can use fresh)
  • 3 cups packed spinach (or more if you like)
  • 1/2 cup Parmesan cheese
  • 1 cup heavy cream or 1 cup half and half


  1. In a microwave-safe bowl, add the onions, flour, basil, garlic, tomato paste and drizzle with olive oil.  Microwave for 5 minutes, stirring every 90 seconds or so.  (The mixture will be pasty.) Add the mixture to a 6-qt slow cooker.
  2. Add broth, tomatoes, chicken, salt and pepper to the slow cooker and 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 and add in tortellini, spinach, parmesan cheese and warmed cream (cream should be warmed to avoid curdling if added in cold).
  5. Remove the chicken from the slow cooker and place on a cutting board.  Shred or cut chicken into bite-size pieces.  Add the chicken back into slow cooker.
  6. Cover and cook on HIGH for an additional 10 minutes or until the tortellini are cooked through.
  7. Ladle into serving bowls and enjoy!

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