Slow Cooker Creamy Tortellini, Spinach and Chicken Soup

This recipe actually starts in the microwave, not the slow cooker. Chopped onions, garlic, and herbs are mixed with flour and oil, then microwaved for about five minutes to create a shortcut roux used to thicken the soup. This microwave technique results in a lump-free roux, and rids the flour of its raw flavor. Be sure to stop the microwave two or three times to stir the mixture, since microwaves don’t always heat evenly.

You’ll then add the onion mixture to a 6-quart slow cooker and add chicken broth, canned diced tomatoes, boneless, skinless chicken thighs, salt, and pepper. Cook until the chicken is tender, 4 to 6 hours on LOW or 3 to 4 hours on HIGH.

SAVE TO WISH LIST

Remove the chicken to a cutting board. Add baby spinach, frozen tortellini, grated Parmesan cheese, and warmed heavy cream or half and half to the slow cooker and turn to HIGH. Cook for 10 minutes. Meanwhile, dice or shred the chicken and add back to the slow cooker. Ladle into bowls once the soup is hot and the tortellini is thawed.