Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups water
- 1 (15-ounce) can diced tomatoes, undrained
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups fresh baby spinach
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups refrigerated cheese tortellini
- 1/2 cup grated Parmesan cheese (for serving)
- Fresh basil (optional, for garnish)
Feel free to substitute fresh herbs or add a touch of heat with red pepper flakes if you like a bit of spice. My mother often did this to suit the varying tastes of everyone at the table.
Instructions
- Place the chicken breasts in the bottom of your crockpot.
- Add the chicken broth, water, diced tomatoes, onion, garlic, Italian seasoning, salt, and pepper. Stir gently to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, or until the chicken is tender and easily shreds with a fork.
- Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
- Add the fresh spinach and tortellini. Stir to combine, then cover and cook on high for an additional 15-20 minutes, or until the tortellini is tender.
- Serve hot, garnished with Parmesan cheese and fresh basil if desired.
Remember, patience is key here. As my mom used to say, “Good things come to those who wait,” and this soup is no exception. Letting it sit for just a few extra minutes can make all the difference in depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International