Slow cooker pesto chicken tortellini soup
7
Points®
Total time: 4 hr 5 min • Prep: 5 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
Not counting salt and pepper, this satisfying soup contains only five ingredients—and it requires zero chopping. Store-bought pesto flavors the broth with basil, garlic, and Parmesan, and all you have to do is stir it in.
Ingredients
Unsalted chicken stock
6 cup(s)
Reduced-fat pesto sauce
½ cup(s)
Kosher salt
1 tsp
Black pepper
½ tsp
Uncooked skinless boneless chicken breast
1½ pound(s)
Store-bought refrigerated cheese filled tortellini
9 oz
Baby spinach
10 oz
Instructions
1
In a slow cooker, stir together the chicken stock, pesto, salt, and black pepper. Add the chicken. Cover and cook until the chicken is tender, 6 to 8 hours on Low or 3 to 4 hours on High.
2
Remove the chicken from the cooker and cool slightly. If the slow cooker is set to Low, turn it on High. Add the tortellini; cover and cook until the pasta is tender, 10 to 15 minutes. Shred the chicken with 2 forks. Stir the chicken and spinach into the soup, just until the spinach wilts.
3
Serving size: about 1 ⅔ cups
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