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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Crockpot Chicken Tortellini Soup Recipe

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This recipe for Creamy Crockpot Chicken Tortellini Soup is from Flanery Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 yellow onion, diced
2-3 garlic cloves, minced
2 large carrots, thinly sliced
6-8 oz mushrooms, sliced
1 tbsp Italian Seasoning
1 tsp salt
1/4 tsp ground pepper
6 cups vegetable or chicken broth (I tend to use chicken because I like the flavor better)
2-3 chicken breasts
1 package (12 oz) tortellini
1 bag (5 oz) baby spinach
1 cup cream or milk or half-and-half (I use milk)
Mozzarella cheese
Directions:
Directions:
1. Place chicken breasts, onion, garlic, carrots, mushrooms, Italian seasoning, salt, pepper, and chicken broth into the crockpot. Cook on high for three hours or until chicken is cooked through.
2. After three hours, add in the tortellini, spinach, and milk. Cook for another 10-15 minutes or until spinach and tortellini are cooked.
3. Top with mozzarella cheese and serve!
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
3 hours 30 minutes
Personal Notes:
Personal Notes:
This is another variation of the creamy tortellini soup I like to make. I use this one on Sunday's while we are at church or if we have a long night at school.

 

 

 

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