Soups (Chicken & Vegetable Tortellini)

By chefbobby

Ingredients

• 2 medium carrots,sliced (about 3/4 cup)
• 2 cloves garlic,finely chopped
• 1 Lb boneless,skinless chicken thighs,cut into 3/4-inch pieces
• 1 medium bulb fennel,chopped
• 1 can (19oz) cannellini beans,drained,rinsed
• 1/2 Tsp salt
• 1/4 Tsp pepper
• 1-3/4 Cups chicken broth
• 3 Cups water
• 1 Pkg (9oz) refrigerated cheese-filled tortellini
• 1 Cup firmly packed fresh baby spinach leaves
• 2 medium green onions,sliced (2Tbsp)
• 1 Tsp dried basil leaves
• 2 Tbsp shredded fresh Parmesan cheese

Details

Servings 6

Preparation

Step 1

1)Spray slow cooker with cooking spray. In cooker,layer carrots,garlic,chicken,fennel and beans. Sprinkle with salt and pepper. Pour broth and water over top;stir to mix.

2)Cover;cook on low heat setting 6-8 hours

3)About 20 minutes before serving,stir in tortellini,spinach,onions and basil. Increase heat setting to high. Cover;cook 15-20 minutes longer or until tortellini are tender. Sprinkle each serving with cheese.