There’s nothing better than the smell of a home cooked soup in the crockpot during the fall season. I’ve been making this chicken tortellini soup for a couple years now and everyone loves it! It’s super easy and tastes amazing! Perfect for a cozy autumn night at home.
What you need:
10 cups of chicken broth
A whole rotisserie chicken
Large stalk of celery
A whole white onion
1 package of cheese stuffed tortellini
Red pepper flakes
Salt and pepper to taste
- Peel and chop up 4 large carrots. If you have smaller carrots you will need to chop more than four.
- Chop up a large stalk of celery
- Dice a large onion. I bought mine already diced to save some time, but you can do it either way.
- Peel your chicken off the bone. Don’t worry if you get some chunks of the skin in the soup.
- Add celery, carrots, onion and chicken into the crockpot along with the chicken broth.
- Add minced garlic, Italian seasoning, red pepper flakes and salt and pepper to the pot as well. I honestly eyeballed these ingredients but for the most part I used 2 gloves of garlic, 2 tablespoons of Italian seasoning, 1 teaspoon of red pepper flakes and salt and pepper to taste.
- Cook on low heat for about 5 hours or high heat for 3 hours.
- Stir occasionally
- When there is about 30 minutes left, add in your tortellini and pull apart the larger chunks of chicken
- Add in your spinach 15 minutes before serving
- when serving, add some lemon juice
Note: I usually serve my soup with either sourdough bread or a warm Hawaiian roll.