Ingredients
Equipment
Method
- Slow Cooker: Add the onion, celery, carrot, Italian seasoning, salt, broth, water, and chicken to a 6-quart slow cooker. Stir to combine.
- Cover and cook on high for 4 to 5 hours, or on low for 6 to 7 hours, until the chicken is fully cooked through and very tender.
- Carefully remove the chicken to a cutting board. Add the fresh tortellini to the slow cooker, turn to high, cover, and cook for 8 to 15 minutes until cooked through. Do not lift the lid during this time.
- While the tortellini cooks, shred the chicken using two forks or dice into 1-inch pieces. Once tortellini is cooked through, stir the shredded chicken and cream back in. Taste and adjust salt if needed, then serve hot.
- Stovetop: Heat a large pot over medium heat. Add 1/2 tsp olive oil, diced onion, and 1/4 tsp kosher salt. Cook 2 to 3 minutes until softened.
- Add celery, carrot, Italian seasoning, and remaining salt. Cook 5 minutes until vegetables begin to soften.
- Add broth, water, and chicken. Cover, bring to a boil, reduce to a simmer, and cook covered for 30 to 45 minutes until chicken is cooked through.
- Remove chicken to a cutting board. Add tortellini and simmer 2 to 3 minutes until just cooked through.
- Shred or dice the chicken. Stir chicken and cream back into the pot. Taste and adjust seasonings, then serve.
Notes
Store tortellini separately from soup to prevent mushiness. Keeps 3 to 4 days in the fridge. Freeze soup base without tortellini for up to 3 months. For gluten-free use Capellos tortellini. For dairy-free use Kite Hill tortellini and replace cream with full-fat coconut milk. Rotisserie chicken can be used as a shortcut -- add shredded cooked chicken with the tortellini at the end.
