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Chicken Tortellini Tomato Soup

Chicken Tortellini Tomato Soup

A cozy, one-pot Chicken Tortellini Tomato Soup featuring a rich tomato broth, tender shredded chicken, fresh spinach, and pillowy cheese tortellini. Slow-cooked for deep flavor but effortlessly simple, it’s the perfect warm and comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Tomato Broth Base
  • 2.5 cups chicken stock (low sodium)
  • 1/4 cup chicken stock (substitute for wine) used instead of white wine
  • 2 tablespoons tomato paste
  • 28 oz crushed tomatoes, fire-roasted
  • 1 tablespoon aged balsamic vinegar
  • 6 cloves garlic, finely chopped
  • 2 tablespoons fresh oregano, chopped or 1 1/2 teaspoons dried
  • 2 teaspoons onion powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt plus more to taste
For the Chicken & Add-Ins
  • 1.9 lb boneless, skinless chicken thighs
  • 5 oz baby spinach
  • 10 oz refrigerated cheese tortellini
  • fresh basil, torn or sliced for serving
  • 1 cup freshly grated Parmesan for serving
  • freshly ground black pepper for serving

Method
 

  1. In a 6–8 quart slow cooker, whisk together the chicken stock, extra stock (used instead of wine), and tomato paste until smooth. Add crushed tomatoes, balsamic vinegar, garlic, oregano, onion powder, red pepper flakes, and salt. Nestle chicken thighs into the mixture.
  2. Cook on LOW for 5–6 hours, until chicken is tender and the broth is rich and aromatic.
  3. Switch heat to HIGH. Shred the chicken directly in the slow cooker using two forks, then stir in the spinach until wilted.
  4. Add the tortellini, cover, and cook for about 3 minutes, just until al dente. Taste and adjust seasoning as needed.
  5. Serve hot and garnish with Parmesan, basil, and freshly ground black pepper.

Notes

For a creamier version, add a splash of cream after cooking the tortellini. Add extra vegetables like zucchini or carrots for more bulk. To freeze, store only the tomato-chicken base before adding tortellini and spinach.