Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, trimmed
  • 1 large yellow onion, finely diced
  • 3 medium carrots, peeled and sliced into 1/4-inch rounds
  • 2 stalks celery, sliced thin
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken bone broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 8 oz full-fat cream cheese, cubed and softened
  • 1/2 cup heavy cream
  • 19 oz refrigerated cheese tortellini
  • 2 cups fresh baby spinach, stems removed
  • 1/2 cup freshly grated Parmesan cheese

Instructions:

  1. Place the trimmed chicken thighs, diced onion, carrots, celery, and minced garlic into a 6-quart or larger slow cooker.
  2. Pour in the chicken bone broth and add the oregano, basil, red pepper flakes, sea salt, and black pepper. Stir to combine.
  3. Cover and cook on Low for 6 hours (or High for 3 hours 30 minutes) until the chicken is tender and easy to shred.
  4. Remove the chicken thighs from the pot, shred them using two forks, and return the meat to the slow cooker.
  5. Add the cubed cream cheese, heavy cream, and refrigerated cheese tortellini to the pot. Stir well to help the cream cheese begin to melt.
  6. Cover and cook on High for an additional 20-30 minutes until the tortellini are al dente and the soup is thickened.
  7. Stir in the baby spinach and grated Parmesan cheese just before serving, allowing the spinach to wilt in the residual heat.