The day after I made this soup I skipped to the fridge in anticipation of a delightful leftover lunch. When to my horror I found that all the leftovers had been taken to work by my hard working hubby. Don't get me wrong, I'm glad he took the leftovers, but I was heartbroken that I couldn't enjoy more of this soup. What did I do? Make it again, who says you can't make the same thing twice in one week?
You can thank me later for making your chilly week a bit warmer with this absolutely perfect soup. The creamy, the tortellini (heaven's best pasta) and add a big amount of the world's most healthy food - spinach, and now I'm a soup addict.
This is ever so much better with Mel's Divine Breadsticks on the side, but if you don't have time to whip up some of those babies, grab a crusty bread or loaf of french bread from the local grocer and that will suffice.
Makes 8 servings
Cooking time: 4-6 hours on low or 3-4 hours on high
Ingredients:
1 medium yellow onion, diced
1/3 cup all purpose flour
1 Tbsp dried basil
2 cloves of garlic, minced
2 Tbsp tomato paste
3 Tbsp olive oil
4 cups chicken broth
2 (14.5 oz) cans petite diced tomatoes
1 to 1 1/2 lbs chicken breasts or tenders
1 tsp salt
1/2 tsp pepper
4 cups frozen cheese tortellini
3 cups packed spinach (you can definitely add more than this if you want)
1/2 cup Parmesan cheese
1 cup heavy cream or 1 cup half and half
SLOW COOKER INSTRUCTIONS
1. In a microwave-safe bowl add the onions, flour, basil, garlic, tomato paste and drizzle with olive oil. Microwave for 6 minutes, stirring every 90 seconds. Be careful when pulling your bowl out of the microwave, as it will be hot. Add the mixture to the slow cooker.
2. Add broth, tomatoes, chicken, salt and pepper to the slow cooker. Stir. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours (or until chicken is very tender).
3. Remove the lid and using a fork remove the chicken breasts from the slow cooker and place them on a large plate or cutting board and shred or cut the chicken into bite-sized pieces.
4. Place the shredded or cut chicken, tortellini, spinach, Parmesan cheese and warmed cream (cream should be warmed because it may cause curdling if added in cold) into the crock pot.
5. Put the lid back on and cook on HIGH for about 10-20 more minutes, or until the tortellini are cooked through. Ladle into serving bowls and enjoy!
INSTANT POT INSTRUCTIONS
1. Turn the Instant Pot to the saute function. Add only 1 TBSP Olive oil (3 TBSP is only needed in the slow cooker method). When the oil is hot saute the onions until translucent. Add the flour, basil, garlic, and tomato paste. Stir until combined.
2. Add broth, tomatoes, chicken, salt and pepper to the instant pot. Stir and cook for 1 minute.
3. Put the instant pot lid on and be sure it's set to the "pressure" setting. Set the instant pot to high pressure for 5 minutes for chicken tenders or 10 minutes for chicken breasts and then do a slow release for 5 minutes.
4. Once the pressure has fully released carefully remove the lid. Remove the chicken and shred it with two forks. Return the chicken to the instant pot and add the tortellini. Put the instant pot lid on and be sure it's set to the "pressure" setting. Set the instant pot to high pressure for 2 minutes and then do a slow release for 5 minutes.
5. Carefully remove the lid and stir in the spinach, parmesan cheese, and cream.
6. Ladle into serving bowls and enjoy!
