Ingredients
Scale
- 1 pound (450g) frozen tortellini
- 2 cups cooked shredded chicken
- 1 can (10 oz) cream of mushroom soup
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped fresh basil or parsley for garnish
Instructions
- Place cooked shredded chicken, cream of mushroom soup, chicken broth, garlic powder, salt, and pepper in the slow cooker. Stir to combine.
- Add frozen tortellini to the mixture and gently stir ensuring tortellini are submerged.
- Cover and cook on low for 3-4 hours or until tortellini are tender.
- Stir in grated Parmesan and chopped spinach. Cover and cook for another 10 minutes until spinach wilts.
- Garnish with freshly chopped basil or parsley before serving.
Notes
- This recipe can be made with fresh tortellini if preferred; reduce cook time accordingly.
- For a spicy kick, add red pepper flakes during cooking.
- Reheat leftovers gently to avoid overcooking tortellini.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Easy, Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg