Are we ready for the next soup of the season? I was this weekend. After getting back from Mexico and into the much, much MUCH cooler air of the north east, soup was all I wanted this weekend.
And down from the heavens came this lovely soup. Easy, simply, creamy, carby goodness.
- 1 lb Boneless, skinless chicken breast
- 4 cups chicken broth
- 2 15-ounce cans of diced tomatoes
- 1 small onion diced
- 4 cloves of garlic minced
- 1 cup of heavy cream
- 1/2 cup grated Parm
- 1 TBSP Italian seasoning
- 1 TSP salt
- 1 TSP pepper
- 1 Pack of refrigerated Tortellini (cooked per instructions)
- 2 cups shreaded Spinach
Add everything except the Tortellini and the spinach to the slow cooker. Cook on high for 4 1/2 hours. Take out chicken and using fork, shred it before adding back to the slow cooker for another half hour.
Add in tortolini and spinach right before serving until spinach is wilted.