Slow Cooker Creamy Chicken Tortellini Soup

• Meat

  • 1 lb Chicken breasts

• Produce

  • 4 cups Baby spinach
  • 1 tsp Garlic powder

• Canned Goods

  • 6 cups Chicken broth

• Condiments

  • 1/3 cup Barilla pesto sauce, Traditional

• Pasta & Grains

  • 1 bag Barilla collezione tortellini

• Baking & Spices

  • 1 tbsp Italian seasoning
  • 1 Salt and freshly ground pepper

• Dairy

  • 2 1/2 cups Heavy cream
  • 1 Parmigiano reggiano

Found on oliviascuisine.com

Description

Ingredients

• 1 pound chicken breasts
• 6 cups chicken broth
• ⅓ cup Barilla Traditional Pesto Sauce
• 1 teaspoon garlic powder
• 1 tablespoon Italian seasoning
• Salt and freshly ground pepper, to taste
• 1 bag (12 ounces) Barilla Collezione Tortellini
• 2½ cups heavy cream
• 4 cups baby spinach
• Freshly grated Parmigiano Reggiano, to taste

Directions

• Combine the chicken, chicken broth, pesto sauce, garlic powder, Italian seasoning, salt and pepper in a slow cooker. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
• Remove cooked chicken and shred, using two forks. Return the shredded chicken to the slow cooker and add the tortellini. Cover and cook on high heat for 15 minutes or until the tortellini is al dente.
• Add the heavy cream, baby spinach and parmesan cheese. Cover once more until the spinach wilts.
• Serve immediately with some more parmesan cheese and crusty bread.