Easy And Creamy Chicken Tortellini Soup

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I’m not a fan of complicated recipes. Don’t get me wrong, mama taught me well and I can certainly cook. I just don’t seem to ever have the time.

Especially if your diet focuses on clean high protein recipes, I find that I spend so much time planning my meals, that I lose interest when it comes to actually creating them. I’m a huge fan of crockpot recipes! A couple of minutes in the morning to toss some things in, and you come home to a healthy, home cooked meal! Here’s one of the easiest Chicken Soup Crockpot Recipes you’ll ever find.

If you’re hitting it hard at the gym and looking to pack on muscle or lose weight, then you need to focus on well rounded high protein recipes. Here’s what you’ll need to buy for this Chicken Crockpot Recipe:

Easy And Creamy Chicken Tortellini Soup
 
Ingredients:

9 cups chicken broth
8.8 ounce package DeLallo Three Cheese Tortellini
1/4 – 1/3 cup heavy cream
2 tablespoons packed frozen spinach (1/2 cup fresh baby spinach leaves)
2 tablespoons fresh chopped parsley
1 tablespoon DeLallo Extra Virign Olive Oil
1 large sweet onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 cups sliced carrots
4 garlic cloves, minced
1 1/4 pounds boneless skinless chicken breast (2 large breasts)
1 1/2 teaspoons dried thyme leaves (1 tablespoon fresh thyme leaves)
1/2 teaspoon crushed red pepper
Salt and pepper

Directions:

Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
Add whole chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.
Turn the heat back to medium. With the broth still simmering, stir in the DeLallo Three Cheese Tortellini. Stir well so it doesn’t stick together. Then chop or shred the chicken and place back in the soup.
Once the tortellini is cooked through, about 10-14 minutes, turn off the heat. Stir in 1/4 cup heavy cream, spinach, and parsley. Add a little more cream if desired. Taste, then salt and pepper as needed.

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