A comforting, hands-off dinner that practically cooks itself! Rich, slow-simmered chicken and cheesy tortellini swim in a vibrant tomato broth, boosted by antioxidant-rich tomatoes. Just 10 minutes of prep for a deeply satisfying meal.
preferably fire-roasted
finely chopped
chopped
plus more as needed
boneless, skinless
baby
refrigerated cheese
grated, for serving
torn or sliced, for serving
for serving
In a 6- to 8-quart slow cooker, whisk together the chicken stock, dry white wine, and tomato puree until the puree is fully dissolved.
Stir in the crushed tomato, balsamic vinegar, finely chopped garlic clove, fresh oregano, onion powder, chilli flake, and salt. Add the boneless, skinless chicken thigh and stir everything to combine.
Cover the slow cooker and cook on the low setting for 6 hours, or until the chicken is very tender and the flavours have fully blended.
Increase the heat setting to high for 10 minutes. Using two forks, coarsely shred the cooked chicken thigh, pressing the pieces against the side of the slow cooker to break them apart.
Stir the baby spinach into the soup until it wilts completely.
Stir in the refrigerated cheese tortellini. Cover the slow cooker and cook for approximately 3 minutes, or until the tortellini is al dente and warmed through.
Taste the soup and add extra salt or black pepper if required.
Ladle the soup into bowls and serve immediately, topped with grated Parmesan and fresh basil.
Only add the tortellini you plan to eat immediately, as any leftover tortellini stored in the soup will absorb liquid and become mushy.
If you need to cook the soup for longer than 6 hours (e.g., 8 hours), set the slow cooker to cook on low for 4 hours, then switch to the 'warm' setting automatically to prevent the chicken from overcooking.