Slow Cooker Chicken Tortellini Tomato Soup Recipes

SLOW-COOKER CREAMY TOMATO AND TORTELLINI SOUP

As they say, opposites attract. That's certainly the case with sweet, acidic tomatoes and creamy dairy-in all its many forms. After all, it's this better-together combination that makes lasagna so luxurious, pizza so mouthwatering and grilled cheese and tomato soup so irresistible. So when we set out to make an extra-easy slow-cooker soup, we knew we wanted it to feature this combo. But hold on-dairy in the slow cooker? That's usually a less-than-ideal combination (dairy can easily curdle in the slow cooker). That's why the trick to this recipe is waiting until the end to add the cream and cheesy tortellini. That's right, we decided a double-dose of dairy would be the perfect complement to the tomatoes in this soup, and the result is rich, velvety and very comforting! And that's not all, the dollop of fresh pesto adds bright, anise-tinged notes and the sprinkle of shredded Parmesan adds nutty richness that take this simple soup to the next level!

Provided by Betty Crocker Kitchens

Categories Entree

Time 3h50m

Yield 7

Number Of Ingredients 12

Slow-Cooker Creamy Tomato and Tortellini Soup image

Steps:

Spray 4-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, broth, green onion whites, garlic, sugar, salt, pepper and pepper flakes. Cover; cook on High heat setting 3 hours or Low heat setting 6 hours.
If cooking on Low heat setting, increase to High heat setting. Add whipping cream; cover and cook about 15 minutes or until hot.
Add tortellini; cover and cook 15 to 20 minutes or until tortellini is tender.
Divide among serving bowls; garnish with pesto and Parmesan cheese.

Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 11 g, ServingSize About 1 1/2 Cups, Sodium 940 mg, Sugar 14 g, TransFat 1/2 g

Ingredients

2 cans (28 oz each) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup finely chopped green onions, white parts only
2 cloves garlic, finely chopped
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 cup heavy whipping cream
1 package (9 oz) refrigerated cheese tortellini
1/4 cup refrigerated basil pesto
1/2 cup shredded Parmesan cheese (2 oz)

PRESSURE COOKER CHICKEN TORTELLINI TOMATO SOUP

This comforting soup is a one-pot meal-in-a-bowl. The key to its deliciousness is the way in which the pressure cooker makes the soup taste as though it's been simmered for hours when, in fact, it's been only about 30 minutes. (You could also make the slow-cooker version of this recipe, if time is on your side.) Quick-cooking baby spinach works beautifully, but you can choose a different green if you prefer: If you use a heartier green, like chopped kale or chard, give it a few more minutes to get tender before adding the tortellini. If you're planning for leftovers, add only the tortellini you will eat right away. Left in the soup, they will overcook. Be generous with toppings; they make the soup even more delicious.

Provided by Sarah DiGregorio

Categories dinner, easy, lunch, quick, weeknight, pastas, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

Pressure Cooker Chicken Tortellini Tomato Soup image

Steps:

In a 6- or 8-quart electric pressure cooker, whisk together the tomato paste, stock and wine until the paste dissolves. Stir in the tomatoes, vinegar, garlic, oregano, onion powder, red-pepper flakes and salt. (If you are using unsalted stock, add an additional 1/2 teaspoon salt.) Add the chicken thighs and stir to evenly combine all the ingredients. Close the lid and cook on high pressure for 10 minutes.
Let the pressure release naturally for 15 minutes, then release remaining pressure manually. Open the lid. Turn on the sauté setting. If you would like a thicker soup (adding Parmesan at the end will thicken the soup as well), remove the chicken with a slotted spoon and allow the soup to bubble until the desired texture is reached, then stir the chicken back in. Stir in the spinach so that it wilts into the soup. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the pot to break the thighs apart.
Stir in the tortellini and cook until they are al dente and warmed through, about 3 minutes. Taste the soup and add salt if it tastes flat. Ladle the soup into bowls and top with Parmesan, basil and black pepper.

Ingredients

2 tablespoons tomato paste
4 cups chicken stock or broth
1/4 cup dry white wine
1 (28-ounce) can crushed tomatoes, preferably fire roasted
1 tablespoon balsamic vinegar, preferably aged
6 garlic cloves, finely chopped
Roughly chopped leaves from 3 to 4 sprigs fresh oregano (about 2 tablespoons chopped) or 1 1/2 teaspoons dried oregano
2 teaspoons onion powder
1/2 teaspoon red-pepper flakes
1/2 teaspoon kosher salt, plus more as necessary
1 3/4 to 2 pounds boneless, skinless chicken thighs
5 ounces baby spinach
1 (8- to 10-ounce) package refrigerated cheese tortellini
1 cup grated Parmesan, for serving
Torn or shredded fresh basil, for serving
Black pepper, for serving

More about "slow cooker chicken tortellini tomato soup recipes"

TORTELLINI SOUP (SLOW COOKER) - CAFE DELITES

Web Feb 6, 2020 Instructions. Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a …
From cafedelites.com
4.9/5 (76)
Total Time 4 hrs 15 mins
Category Soup
Calories 447 per serving

Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart / litre slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours.
Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Stir in the cornstarch mixture with the evaporated milk (or half and half or cream). Add the tortellini and mix well. Cover again and cook on HIGH heat setting for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.
Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.
Pour in milk in 1/3 cup increments, as needed, to reach your desired thickness and consistency (I needed 1 cup); taste test and season with extra salt ONLY if needed, and pepper to suit your tastes.

Slow Cooker Chicken Tortellini Tomato Soup Recipes

SLOW-COOKER CREAMY TOMATO AND TORTELLINI SOUP

PRESSURE COOKER CHICKEN TORTELLINI TOMATO SOUP

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