Crockpot Chicken Tortellini Soup

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

1. Start by adding 4 cups of chicken broth in your crockpot, along with a cube of chicken bouillon, 1 Tbsp garlic powder, 1 Tbsp onion powder, 1 tsp thyme, 1/2 tsp rosemary, 1/4 tsp turmeric, and 1/4 tsp cumin. Mix until all seasonings are dissolved (look out for clumps of the bouillon). Lay in your 3 chicken breasts and cook on low for 4 hours.

Step 2

2. A few minutes before your chicken is done cooking, make your slurry by adding 2 cups of cold water and 2 Tbsp of corn starch to a mixing bowl. Mix together and set aside.

Step 3

3. Once your chicken is done, remove it from the crockpot and shred using the back of two forks, or your preferred method. Once shredded, add the chicken back to your crockpot.

Step 4

3. In the crockpot, add in your frozen corn, diced red bell pepper, and your slurry. Mix, cover, and let this continue to cook on low while you make your pasta.

Step 5

4. Bring a large pot of water to a boil and cook your pasta according to the instructions on the package.

Step 6

5. When your pasta is done, in your crockpot add your chopped spinach, 1 cup shredded cheese, 1 cup milk, and your cooked pasta. Mix until cheese is completely melted. Taste and add salt and pepper to preference.

Step 7

6. Portion out into your meal containers and enjoy!