Ingredients
Scale
- 2 boneless, skinless chicken breasts, cubed
- 2 carrots, diced
- 2 ribs celery, diced
- 1 cup diced white onion
- 1 medium sweet potato, cubed (I leave the peels on)
- 1 leek, rinsed well and sliced thinly
- 1 can garbanzo beans, rinsed and drained (optional)
- 4–6 cups chicken stock (Enough to cover everything and make it soupy. Tortellini will absorb moisture later.)
- Salt and pepper to taste
- 1 9oz package refrigerated tortellini
- 2 handfuls raw spinach
Instructions
- Add chicken, carrots, celery, onion, sweet potato, leek, garbanzo beans, and salt and pepper into a 4 or 6 qt slow cooker.
- Pour chicken stock over ingredients until well covered.
- Cook on low for 7-8 hours or High for 3-4 hours (or until chicken is fully cooked and vegetables are tender.)
- About 20 minutes before serving, add in tortellini and spinach, and cook on high until spinach has wilted and tortellini has fully plumped. (At this point you may need to add some extra broth to get back to a soup if your tortellini absorbs a lot of liquid.)
- Serve while hot garnished with some croutons and some shredded Parmesan.
Notes
- If freezing – freeze extra soup *before* adding tortellini and spinach.
- You are more than welcome to swap in any vegetables of your choice. This recipe is super flexible, and I enjoy it differently each season.
- Gluten-free: Use gluten-free tortellini, ravioli, or other large pasta.
- Vegetarian: Skip the chicken, add extra beans, and use vegetable broth in place of chicken stock.
- Vegan: Skip chicken, add extra beans, use vegetable broth, and swap in your favorite vegan pasta.
Nutrition
- Serving Size: 6