Slow-Cooker Chicken Tortellini Tomato Soup

Skip the onion powder and saute chopped onions, garlic and any other savory like carrots and celery for a few minutes. Added flavor and fiber, worth the extra step.

Made this today, without any substitutions or changes to the recipe (I know, weird, huh? I like to be different). It was tasty, but nothing to write home about. I like soups, so probably will try it again this winter. Had it with a salad and toasted baguette, which was especially good when dipped in the soup.

I thought this was very good, and very easy to make. I did not have fire roasted tomatoes, so I added some smoked paprika and blackening seasoning, and a little brown sugar.

I added a Parmesan rind with good results. Otherwise made as written. This will be a regular this winter.

I thought this was delicious! I don’t have a slow cooker or 6 hours to prepare so I modified..sautéed onion and garlic and browned chicken in a cast iron sauce pan, while chicken was browning added all spices and once browned added the chicken stock, wine and tomatoes..used half diced tomatoes and half crushed. Let it stew on stove top for 30 minutes...add spinach, tortellini, cheese and basil and serve..all in under one hour!

Made this today for two of us. Followed recipe to T, using homemade chicken broth and 2 lbs of chicken. Have to say that it was ok, but we weren't thrilled about it. I was surprised it didn't taste better. I thought the flavor of the soup completely overpowered the cheese Tortellini. I think Italian sausage Tortellini might be better. Also, there wasn't enough broth for the amount of chicken and Tortellini. It was rather expensive to make too. Won't be making again.

By incorporating reader suggestions, this was a great weeknight meal. 32 oz chicken stock, 1/2 cup white wine. I sauteed some white onion with garlic in a little olive oil and added the crushed red peper and fresh oregano at very end just before tossing it all in slow cooker (skipped oinion powder). Added a parm reggiano rind to the slow cooker and left it for 5 hours. Shredded chicken, added 2.5 oz spinach and 1 tsp of balsamic, the tortellini and some extra salt/ pepper. Served with baguette.

Followed this to a T and agree with some of the other commenters, this was nothing to write home about. Given the ingredients I expected to like this much more, but there was too much acidity - too tomato-y?! - if that’s even possible. The dish could have used something else to balance it out. I may try making this again and experiment with adding a bit of cream or try with the Parmesan rind as others tried. Also, 2 lbs of chicken was far too much, I recommend 1.5 at most.

I made this on a Sunday afternoon in my slow cooker. It’s aroma was a lovely compliment to football and some paperwork. I sautéed an onion with the garlic before adding to the broth. With focaccia and a small salad, it was a easy, hearty meal that we really enjoyed. Next time, I would double the broth and add some hot sausage together with a Parmesan rind. Maybe some extra spinach. All in all, an easy and enjoyable meal.

Changes: - use fresh onion - saute onion, celery, carrot first before adding to slow cooker - used regular canned diced/crushed tomatoes - used parmesan rind Tasty and easy. This isn't going to win prizes for depth of flavour or complexity but it's perfect for a simple weeknight or Sunday evening meal.

I did a variant of this in the instant pot. Had to make some changes due to my daughter's strict SCD diet but suffice it to say this recipe works brilliantly in instant pot. I used frozen (!) chicken things (as another daughter came home sick and wasn't planning on making soup) and thus did 20 min on high. Should be 10 min if not frozen. Natural release. Then follow directions from Step 2. Chicken shredded to the touch. Delicious!

I used my Instant Pot for this and sautéed first before adding the broth and tomatoes. It was just okay because the chicken breast was so blah. I think the chicken should be cut in half and you should throw in the Parmesan rind for saltiness.

Excellent, hearty dish. I exaggerated the spices a bit, and the addition of the parmesan rind was a big plus. I added baby arugula instead of spinach out of personal preference, and it worked well.

Followed the comments and made following tweaks to delicious results: -used 1.5 lbs chicken -used 3 cups broth -sautéed half a yellow onion, one giant celery stalk, and two medium carrots with garlic in olive oil, adding dried oregano, some onion powder (1/2tsp) and a generous amount of red chili flakes (about double what recipe calls for) -added black pepper -added one Parmesan rind -used ravioli instead of tortellini Delicious even without adding extra Parmesan at the end!

Thought this was very good as is. Personally would add more red pepper flakes next time and spice it up some, and a parmesan rind as well. Good mix of flavors.