Slow Cooker Tuscan Tortellini Vegetable Soup

Prep 15 min

Cook 240 min

Ready in 255 min

Using the Tuscan-Style Herb Chicken Mix creates the most delicious soup with very little prep work or added ingredients! The whole family is sure to love this one! Thank you to Tieghan Gerard at Half-Baked Harvest for creating this TasteBuds recipe.

Ingredients

½ cup (125 mL) dry white wine, such as pinot grigio or sauvignon blanc
1 pkg (1.4 oz./39 g) Tuscan-Style Herb Chicken Mix
6 cups (1.5 L) low-sodium vegetable broth
2 boneless skinless chicken breasts or thighs (12 oz./350 g)
1 yellow onion, chopped
6 carrots, peeled and chopped
4 celery stalks, chopped
2 tbsp (30 mL) tomato paste
2 tbsp (30 mL) olive oil
Red pepper flakes (optional)
4-6 cups (1-1.5 L) roughly chopped kale
1 lb. (450 g) fresh cheese tortellini
½ cup (125 mL) heavy cream or whole milk
⅓ cup (75 mL) grated Parmesan cheese, plus more for serving
Optional: Fresh basil for serving

Directions

In the bowl of your slow cooker, whisk together the wine and Tuscan-Style Herb Chicken Mix. Whisk in the broth. Add the chicken, onion, carrots, celery, tomato paste, and olive oil. Add the red pepper flakes, if you’d like. Cover, and cook on low for 4 hours or on high for 2–3 hours.
During the last 15 minutes of cooking, stir in the kale, tortellini, cream, and cheese.
Serve the soup topped with additional cheese and fresh basil, if you’d like.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 450, Total Fat 13 g, Saturated Fat 4.5 g, Cholesterol 65 mg, Sodium 1,190 mg, Carbohydrate 55 g, Fiber 5 g, Sugars 7 g (includes 0 g added sugar), Protein 23 g