Ingredients

The following ingredients have 8 Servings
  • 3 cups chicken broth
  • ½ cup white wine
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 1 sweet onion, peeled and chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon sea salt
  • 1 ½ pounds boneless, skinless chicken breasts
  • 8 ounces baby spinach
  • 8 ounces refrigerated cheese tortellini
  • 1 cup grated Parmesan, for serving

Instruction

  • Put the chicken broth, wine and tomato paste in your slow cooker and whisk it up until it’s all combined.
  • Add the tomatoes, onion, oregano and salt and give it another good stir. Add the chicken breasts, cover it up and cook on low for 8 hours.  No peeking!
  • Scoop out the chicken and raise the slow cooker to High.
  • Shred the chicken into bite sized pieces and set aside.
  • Add the spinach and the tortellini to the slow cooker, give it all a good stir and put the top back on. Let the tortellini cook until tender (test it after 5 minutes or so).
  • Stir the chicken back into the soup and season as needed with salt and pepper.
  • Divide among bowls, garnish with Parmesan cheese and serve!