Crockpot Chicken Tortellini Soup

• Meat

  • 2 cups Chicken

• Produce

  • 1/2 tsp Basil, dried
  • 3 Carrots, medium
  • 3 Celery stalks
  • 3 Garlic cloves
  • 1 Onion, medium
  • 1/4 tsp Oregano, dried
  • 1 Parsley, fresh
  • 1/4 tsp Rosemary, dried
  • 1/4 tsp Thyme, dried

• Canned Goods

  • 6 cups Chicken stock, reduced sodium

• Pasta & Grains

  • 16 oz Three cheese tortellini

• Baking & Spices

  • 1 Salt and pepper

Found on realhousemoms.com

Description

Ingredients

• 3 medium carrots, peeled and finely diced
• 3 celery stalks, finely diced
• 3 garlic cloves, minced
• 1 medium onion, finely diced
• 2 cups shredded chicken (note 1)
• 6 cups reduced-sodium chicken stock
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• salt and pepper, to taste
• 16 ounces three-cheese tortellini (note 2)
• fresh parsley, to garnish (optional)

Directions

• Place the carrots, celery, garlic, onion, chicken, chicken stock, basil, oregano, thyme, and rosemary into a 6-quart slow cooker. Mix until combined.
• Cook on high for 3 hours or on low for 6 hours.
• Taste and season with salt and pepper.
• Place the three-cheese tortellini into the soup and mix. Cook on high for another 15 minutes.
• Serve and garnish with parsley.