Creamy Chicken Tortellini Soup2017-07-25
- Servings : 6
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 45m
- 1 ¼ lb. boneless skinless chicken breast
- 1 large onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 cups carrots, sliced
- 4 garlic cloves, minced
- 9 cups chicken broth
- 9 oz. tortellini pasta
- 1/3 cup heavy cream
- ½ cup fresh spinach leaves
- 2 tbsps. fresh chopped parsley
- 2 sprigs of thyme, chopped
- 1/2 teaspoon crushed red pepper
- Olive oil
- Salt and pepper
In a large crock pot over medium heat, add the olive oil, and sauté onions. Cook until onions are soft and translucent. Then, add the garlic, bell peppers, and carrots. Sauté for another 3-4 minutes or until garlic is fragrant.
Add the chicken breasts, broth, thyme, and red pepper. Season with salt and pepper. Stir the mixture, and bring to a simmer. Simmer for 15 minutes or until chicken is cooked through and carrots are tender. Remove chicken, and shred into a bowl.
Add the tortellini. Stir well so it doesn't stick together. Place back the shredded chicken into the soup.
Cook the pasta for 10-14 minutes, or until tortellini is al dente. Stir in the heavy cream, spinach, and parsley. Season with salt and pepper if needed. Enjoy!