15 COZY AND COMFORTING CROCKPOT SOUP RECIPES

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This image showcases a selection of cozy and comforting crockpot soup recipes, including sweet potato soup, buffalo chicken wing soup, chicken and kale tortellini soup, and more, perfect for the winter season.

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There’s something truly comforting about a bowl of soup, especially when it’s been slow-cooking all day. The rich, hearty flavors that develop over time make these Crockpot soups the ultimate cozy meals. These 15 Slow Cooker Soup Recipes will have you covered.

From the creamy indulgence of Slow Cooker Chicken and Dumplings to the zesty heat of Slow Cooker Chicken Tortilla Soup, these dishes are the perfect way to warm up on a chilly evening. Slow cookers make it easy to achieve deep flavors with minimal effort, as ingredients meld together to create soul-satisfying meals.

Take the Slow Cooker Cheeseburger Soup, for example—it’s like having a cheeseburger in soup form, loaded with creamy cheese and savory bacon. Or try the Slow Cooker Tortellini Soup with Sausage and Kale for a hearty and healthy option that combines tender sausage with the fresh flavor of kale.

These recipes are all about convenience, flavor, and filling your home with the irresistible scent of a simmering, homemade soup. Perfect for busy days or relaxing weekends, these soups are meant to be enjoyed with family, friends, and a cozy blanket.

So, grab your slow cooker and get ready for a satisfying meal that practically makes itself. Which recipe will you try first? Let me know in the comments!

1. Slow Cooker Chicken and Dumplings

slow-cooker-chicken-and-dumplings-in-a-white-bowl-garnished-with-cilantro

This comforting dish features tender chicken and fluffy dumplings simmered in a rich, creamy broth. Loaded with aromatic vegetables like carrots, celery, and onions, it creates a hearty and satisfying meal perfect for chilly evenings.

The slow cooker effortlessly blends the flavors, making the chicken succulent and the broth deeply flavorful. The dumplings, dropped on top during the final hours of cooking, absorb the broth while staying soft and pillowy.

Servings: 8–12

Ingredients:

  • 1 cup peas
  • 1 cup shredded cheddar cheese
  • 2 tbsp fresh chives, minced
  • 4 biscuits, refrigerated
  • 4 cups chicken broth
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 4 chicken breasts, boneless and skinless

Instructions:

  1. Sprinkle the garlic, celery, carrots, and onion into the bottom of a 6- to 8-quart slow cooker.
  2. Add the cream of chicken soup, cream of mushroom soup, and chicken broth. Whisk until well combined.
  3. Lay the chicken breasts over the soup mixture. Cover and cook on high for 2 hours.
  4. After 2 hours, remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker.
  5. Stir in the peas and adjust seasoning as needed.
  6. Lay the biscuits out on a work surface. Sprinkle them with cheddar and chives, pressing gently to adhere. Cut into quarters.
  7. Place the biscuit pieces on the surface of the soup. Cover and cook for 20–30 minutes until the biscuits are cooked through.
  8. Serve hot, garnished with fresh parsley if desired.

2. Slow Cooker Potato Soup

slow-cooker-potato-soup-topped-with-shredded-cheese-and-meat-pieces-jpg

This creamy slow cooker potato soup is a bowl of pure comfort, combining soft, velvety potatoes with rich cream and savory seasonings. Chunks of potatoes cook slowly with onions, garlic, and herbs, allowing the flavors to meld beautifully.

A touch of bacon and cheese adds smokiness and richness, while sour cream offers tangy brightness. Whether served as a starter or a main dish, it’s a warming and satisfying option. Perfectly thick and hearty, it’s a delicious choice for a cold day or a casual gathering.

Servings: 6–8

Ingredients:

  • 1 tsp kosher salt
  • 2 lb russet potatoes, peeled and cubed
  • 3 celery stalks, sliced
  • 6 slices bacon, chopped
  • 1 large leek, cleaned and chopped
  • 4 cups chicken stock
  • 1/2 tsp ground black pepper
  • 6 sprigs fresh thyme
  • 3/4 cup sour cream

Instructions:

  1. Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes. Reserve 2 slices for garnish; crumble the rest.
  2. Add the crumbled bacon, potatoes, celery, leek, garlic, chicken stock, thyme, salt, and pepper to a slow cooker. Stir to combine.
  3. Cover and cook on high for 4 hours (or low for 6–8 hours), until the potatoes are tender. Remove and discard the thyme sprigs.
  4. Use an immersion blender to partially puree the soup, leaving small chunks for texture.
  5. Stir in the sour cream and thin with water if necessary to reach your desired consistency.
  6. Serve with shredded cheddar cheese, chopped chives, sour cream, and reserved bacon crumbles on top.

3. Slow Cooker Chicken Tortilla Soup

slow-cooker-chicken-tortilla-soup-garnished-with-tortilla-chips-and-avocado-in-a-white-bowl

Bursting with bold Mexican-inspired flavors, this slow-cooker chicken tortilla soup is a crowd-pleaser. Juicy chicken breasts cook in a vibrant tomato base alongside beans, corn, and a blend of spices like cumin and chili powder.

The long, slow simmer ensures the chicken is tender and the broth rich with depth. Topped with crispy tortilla strips, avocado slices, and a sprinkle of cheese, each bowl offers a delightful mix of textures and flavors. It’s a simple yet satisfying dish perfect for weeknight dinners or game-day parties.

Servings: 6–8

Ingredients:

  • 3 chicken breasts
  • 1 tsp cumin
  • 1 medium onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 lime, juiced
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 (28-oz) can diced tomatoes
  • 1 chipotle pepper in adobo sauce

Instructions:

  1. Place chicken in the slow cooker. Sprinkle with cumin, chili powder, and salt.
  2. Add onion, bell peppers, diced tomatoes, black beans, chicken broth, tomato paste, and chipotle pepper. Stir to combine.
  3. Cover and cook on low for 8 hours or high for 5 hours.
  4. Remove the chicken, shred it with forks, and return it to the soup. Stir in lime juice.
  5. Adjust seasoning as needed. Serve hot with sour cream, avocado, cilantro leaves, and grated cheese as toppings.

4. Slow Cooker Cheeseburger Soup

slow-cooker-cheeseburger-soup-topped-with-cheese-and-crispy-tater-tots-in-a-white-bowl

Slow cooker cheeseburger soup is a hearty, creamy soup that transforms the classic burger into a comforting bowl of deliciousness. Ground beef is cooked with potatoes, onions, and carrots, then simmered in a cheesy broth rich with cream and cheddar.

The flavors are reminiscent of a cheeseburger, but the soup format adds a warm, homey twist. Garnished with crumbled bacon, pickles, or even sesame seeds, it brings the fun of a burger into a cozy, satisfying meal. Perfect for kids and adults alike, it’s a sure hit.

Servings: 4

Ingredients:

  • 1 lb ground chicken
  • 1 cup diced celery
  • 2 cups chicken broth
  • 8 oz shredded Colby Jack cheese
  • 1/4 cup half and half
  • 1 package of frozen tater tots
  • 2 oz cream cheese
  • 1 cup diced carrots

Instructions:

  1. Brown the ground chicken in a skillet over medium heat until no longer pink. Drain excess grease.
  2. Add the cooked chicken to the slow cooker along with diced celery and carrots.
  3. Mix flour with 1/4 cup of chicken broth until smooth. Stir this mixture into the slow cooker.
  4. Add the remaining chicken broth, Colby Jack cheese, cream cheese, and half and half. Stir well to combine.
  5. Cover and cook on high for 3–4 hours or low for 6–8 hours, until the vegetables are tender.
  6. Cook the tater tots according to the package instructions.
  7. Stir the soup until the cheeses are fully melted and smooth.
  8. Serve hot, topped with additional cheese and crispy tater tots if desired.

5. Slow Cooker Tortellini Soup with Sausage and Kale

slow-cooker-tortellini-soup-with-sausage-and-kale-garnished-with-grated-parmesan-cheese

This slow-cooker tortellini soup combines tender cheese-filled pasta, savory sausage, and nutrient-packed kale in a flavorful tomato broth. The sausage brings a rich depth, while the kale adds a fresh, earthy balance.

As the soup cooks, the tortellini absorbs the aromatic broth, becoming even more flavorful. A touch of cream enhances the dish’s velvety texture, making it irresistibly comforting. Easy to prepare and hearty enough for a main course, this soup is a delightful way to enjoy a warm, satisfying meal.

Servings: 8

Ingredients:

  • 1 lb ground sweet Italian sausage
  • 2 carrots, diced
  • 3 cups chopped lacinato kale
  • 1 onion, diced
  • 1/3 cup sherry or dry white wine
  • 1 (15-oz) can diced tomatoes
  • 4 cloves garlic, minced
  • 1 lb fresh 3-cheese tortellini
  • 8 cups chicken stock

Instructions:

  1. Brown the sausage in a skillet over medium heat. Add the onion and garlic; sauté for 2–3 minutes.
  2. Deglaze the pan with sherry or white wine, scraping up browned bits. Cook until wine evaporates.
  3. Transfer the sausage mixture to a slow cooker. Add carrots, diced tomatoes, and chicken stock.
  4. Stir in basil, oregano, and parsley. Cover and cook on low for 3 hours.
  5. Add tortellini and kale to the slow cooker. Cook for an additional 30 minutes.
  6. Taste and adjust seasoning with salt and pepper if needed.
  7. Ladle soup into bowls and garnish with grated Parmesan cheese.

6. Crock-Pot Corn Chowder

crock-pot-corn-chowder-garnished-with-paprika-and-cilantro-in-a-white-bowl

Crock-Pot corn chowder is a creamy, comforting soup filled with the sweetness of corn and the heartiness of potatoes. Slowly simmered with onions, garlic, and herbs, the broth becomes deeply flavorful while maintaining a light, fresh quality.

Cream and butter add richness, while crispy bacon or chives make for the perfect garnish. Whether served as a starter or a standalone dish, this chowder is a versatile and crowd-pleasing option. Its simple ingredients and smooth texture make it a family favorite.

Servings: 6

Ingredients:

  • 3 cups frozen corn
  • 1 1/2 lbs Yukon potatoes, peeled and diced
  • 1/2 yellow onion, diced
  • 1 cup heavy cream
  • 4 cups chicken broth
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 3 tbsp cornstarch
  • 8 slices bacon, cooked and chopped

Instructions:

  1. Add corn, potatoes, onion, garlic powder, salt, and chicken broth to a slow cooker. Stir to combine.
  2. Cover and cook on high for 4 hours or low for 6 hours, until potatoes are tender.
  3. Whisk heavy cream and cornstarch together in a small bowl. Stir the mixture into the soup.
  4. Cook on high for an additional hour, until the soup thickens.
  5. Stir in chopped bacon and adjust seasoning as needed.
  6. Serve hot, garnished with minced chives and additional bacon.

7. Slow Cooker Chicken Noodle Soup

Slow-cooker chicken noodle soup served in a white bowl with shredded chicken and cilantro

Classic and nourishing, this slow cooker chicken noodle soup is a timeless recipe for soothing the soul. Tender chicken, carrots, celery, and onions simmer gently in a savory broth infused with herbs and garlic.

Egg noodles, added towards the end, soak up the flavors while staying perfectly al dente. This comforting soup is ideal for chilly days or when you’re under the weather, delivering warmth and nostalgia in every spoonful. Easy to make and universally loved, it’s a staple recipe for any home cook.

Servings: 5

Ingredients:

  • 1 1/2 lbs boneless skinless chicken breasts or thighs
  • 5 medium carrots, peeled and chopped (1 3/4 cups)
  • 1 medium yellow onion, finely chopped (1 1/2 cups)
  • 4 stalks celery, chopped (1 1/4 cups)
  • 3–5 cloves garlic, minced
  • 3 tbsp extra virgin olive oil
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 3/4 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • 1/2 tsp dried sage (optional)
  • 1/4 tsp celery seed, finely crushed
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 cups uncooked wide egg noodles
  • 1/4 cup chopped fresh parsley
  • 1 tbsp fresh lemon juice
  • Saltine crackers or Parmesan cheese, for serving (optional)

Instructions:

  1. Add chicken (left whole), carrots, onion, celery, and garlic to the slow cooker.
  2. Add olive oil, chicken broth, water, thyme, rosemary, celery seed, bay leaves, and season with salt and pepper to taste.
  3. Cover and cook on low heat for 6–7 hours.
  4. Remove the cooked chicken and let it rest for 10 minutes. Dice into bite-sized pieces.
  5. Add egg noodles and parsley to the slow cooker. Increase temperature to high, cover, and cook for 10 minutes (or until noodles are tender).
  6. Stir in lemon juice and diced chicken. Serve warm with crackers or Parmesan cheese.
This image displays a wholesome slow-cooked vegetable and bean soup, featuring vibrant bell peppers, tomatoes, and fresh cilantro.

Packed with wholesome vegetables and protein-rich beans, this slow cooker soup is a nutritious and flavorful meal. A mix of carrots, celery, onions, and tomatoes blends beautifully with Great Northern beans in a herby, savory broth.

The slow cooking process allows the flavors to meld, creating a deeply satisfying dish. Optional additions like a splash of lemon juice or fresh herbs brighten the flavors, making it versatile and customizable.

Servings: 2 people

Ingredients:

  • 1/2 Tablespoon fresh rosemary, minced
  • 1 1/2 cups sliced carrots (about 3 carrots)
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon dried rubbed sage
  • 1 cup diced celery (about 2 stalks)
  • 3 cloves garlic, minced
  • 1 1/2 cups diced yellow onion (1 small onion)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1–2 bay leaves
  • 1 pound dried Great Northern beans, soaked overnight (drained and rinsed)
  • Optional: 1-2 teaspoons apple cider vinegar or fresh lemon juice
  • Optional garnish: parsley, a drizzle of extra virgin olive oil or more rosemary

Instructions:

  1. Sort through the beans, discarding any shriveled ones, then rinse them in a colander. Place the beans in a large bowl and cover them with water, ensuring the water level is 2-3 inches above the beans. Refrigerate and soak overnight, or for at least 4-6 hours for the best results.
  2. When ready to make the soup, drain and rinse the beans before adding them to the slow cooker.
  3. Add the soaked beans, carrots, onion, celery, garlic, rosemary, sage, and black pepper to the slow cooker.
  4. Pour in the vegetable broth and water, stirring to combine. Add 1-2 bay leaves, then cover the slow cooker with its lid.
  5. Cook the soup on HIGH for 4-5 hours for a brothy texture or 6-8 hours for a thicker, stew-like consistency. For a thicker soup, gently mash some of the beans.
  6. Once cooked, remove and discard the bay leaves.
  7. Season with salt, and taste the soup, adjusting the seasoning with additional herbs, salt, or pepper as needed.
  8. If desired, stir in lemon juice or vinegar, then garnish with fresh herbs before serving.

9. Slow Cooker Chicken Posole

A vibrant bowl of Easy Pork Posole garnished with fresh cilantro leaves and thinly sliced onions, showcasing a traditional and hearty Mexican soup.

This traditional Mexican soup is a celebration of bold flavors and comforting textures. Tender chicken, hominy, and spices like cumin and chili powder simmer in a rich, red chili broth. The slow cooking process deepens the flavors, making the soup robust and satisfying.

Topped with crunchy cabbage, fresh cilantro, radishes, and a squeeze of lime, each bowl is vibrant and flavorful. Chicken posole is perfect for gatherings or weeknight meals, offering a delicious taste of Mexico in a warm, hearty bowl.

Servings: 8

Ingredients:

  • 2 lbs boneless skinless chicken breasts, cut into large chunks
  • 4 cups chicken broth
  • 2 1/2 cups red enchilada sauce (or homemade)
  • 1 shallot, finely diced
  • 1 tbsp chili powder
  • 2 tsp minced garlic (about 4 cloves)
  • 2 tsp ground cumin
  • 1 tsp kosher salt
  • 2 (25 oz) cans white hominy, drained and rinsed
  • 1 tbsp dried oregano
  • Salt and black pepper, to taste
  • Finely shredded cabbage
  • Lime juice
  • Sliced radishes
  • Cilantro

Instructions:

  1. Add chicken, chicken broth, enchilada sauce, shallot, chili powder, garlic, cumin, and salt to the slow cooker. Mix until well combined.
  2. Cover and cook on low for 7 1/2 hours or high for 3 1/2 hours.
  3. Remove chicken, shred with two forks, and return to the slow cooker.
  4. Add hominy and oregano. Cover and cook for another 30 minutes.
  5. Serve with toppings like shredded cabbage, lime juice, radishes, and cilantro.

10. Slow Cooker Creamy Chicken and Potato Soup

slow-cooker-creamy-chicken-and-potato-soup-garnished-with-cilantro

Creamy and indulgent, this slow cooker chicken and potato soup is a cozy meal for chilly days. Tender chunks of chicken and soft potatoes are simmered in a rich, creamy broth flavored with garlic and herbs.

A touch of cream cheese or heavy cream adds a luscious texture, while optional toppings like shredded cheese or crumbled bacon enhance the flavors. Easy to make and incredibly satisfying, this soup is a hit with both kids and adults, offering warmth and comfort in every bite.

Servings: 6

Ingredients:

  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 lb baby yellow potatoes, quartered
  • 8 oz cream cheese, softened
  • 1 medium yellow onion, chopped
  • 1 large carrot, chopped
  • 1 jalapeño, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 small bunch thyme
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 tbsp chicken bouillon paste
  • 2 tsp curry powder
  • 1 tsp dried oregano
  • 4 cups Tuscan kale, stems removed and chopped

Instructions:

  1. Season chicken with salt and pepper. Place in the slow cooker with potatoes, cream cheese, onion, carrot, jalapeño, garlic, and thyme.
  2. Add chicken broth, milk, bouillon paste, curry powder, and oregano. Season with salt and pepper.
  3. Cover and cook on low for 5–6 hours.
  4. Shred chicken, return to the slow cooker, and stir in kale. Cook on low for 10 minutes until kale is wilted.
  5. Season to taste and serve warm.

11. Crockpot White Chicken Chili

Slow-cooker chicken noodle soup served in a white bowl with shredded chicken and cilantro

This creamy white chicken chili is a flavorful twist on traditional chili recipes. Juicy chicken, white beans, green chilies, and spices like cumin and oregano come together in a rich, creamy broth. The slow cooker ensures the chicken is tender and the flavors are well-developed.

A splash of lime juice and toppings like avocado, cilantro, or tortilla chips elevate the dish. It’s a versatile and crowd-pleasing meal, perfect for game nights or family dinners.

Servings: 6

Ingredients:

  • 2 1/2 cups low-sodium chicken broth
  • 2 (15.5 oz) cans of white beans, drained and rinsed
  • 1 1/2 lbs boneless skinless chicken breasts
  • 2 (4 oz) cans green chiles
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 1/2 cups frozen corn

Instructions:

  1. Add broth, beans, chicken, green chiles, onion, garlic, jalapeño, oregano, and cumin to the slow cooker. Season with salt and pepper.
  2. Cook on high for 2–3 hours until chicken is tender.
  3. Remove chicken, shred, and return to the slow cooker. Mash 1/3 of the beans for a thicker texture.
  4. Stir in corn and season to taste. Keep warm until ready to serve.
  5. Top with sour cream, avocado, jalapeño, cilantro, and lime juice.

12. Slow Cooker Italian Sausage Pizza Soup

slow-cooker-italian-sausage-pizza-soup-topped-with-pepperoni-and-melted-cheese

This playful soup brings the flavors of pizza into a comforting bowl. Italian sausage, tomatoes, bell peppers, and onions are simmered with herbs and spices in a savory broth. Mozzarella cheese, added before serving, melts into the soup for a cheesy, indulgent finish.

Garnished with croutons or fresh basil, it’s a fun, satisfying dish that’s sure to please pizza lovers. Easy to make and full of flavor, this soup is perfect for casual dinners or entertaining.

Servings: 12

Ingredients:

  • 1 pound Italian turkey sausage links, casings removed
  • 1 medium onion, chopped
  • 1 medium green pepper, cut into strips
  • 1 medium red or yellow pepper, cut into strips
  • 1 can (15 oz) cannellini beans, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 jar (14 oz) pizza sauce
  • 2 tsp Italian seasoning
  • 2 garlic cloves, minced
  • 2 cans (14.5 oz each) beef broth
  • 1 package (5 oz) Caesar salad croutons
  • Shredded part-skim mozzarella cheese

Instructions:

  1. In a skillet over medium-high heat, crumble and cook sausage until no longer pink.
  2. Add onion and peppers; cook until crisp-tender. Drain and transfer to a 6-qt slow cooker.
  3. Add beans, tomatoes, pizza sauce, Italian seasoning, garlic, and broth.
  4. Cover and cook on low for 6–8 hours, until vegetables are tender.
  5. Serve with croutons and cheese.

13. Slow Cooker Sweet Potato Soup

slow-cooker-sweet-potato-soup-garnished-with-cinnamon-powder

This velvety sweet potato soup is a healthy and comforting option for fall or winter meals. Sweet potatoes are blended with onions, garlic, and spices like cinnamon and nutmeg for a warming, slightly sweet flavor.

The slow cooker allows the ingredients to meld beautifully, creating a smooth and creamy texture. Coconut milk or cream adds a touch of richness, while toppings like toasted nuts or fresh herbs provide a delightful contrast. It’s a simple yet elegant dish, perfect for cozy evenings.

Servings: 8 (2.5 quarts)

Ingredients:

  • 3 pounds sweet potatoes, peeled and cubed
  • 2 tbsp butter
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried minced onion
  • 1 tsp dried celery flakes (optional)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp dried thyme
  • 1/8 tsp ground chipotle pepper
  • 6 cups reduced-sodium chicken broth
  • Optional: Sour cream, pepitas

Instructions:

  1. Combine all ingredients (except sour cream and pepitas) in a 4- or 5-qt slow cooker.
  2. Cook on low for 5–6 hours until potatoes are tender.
  3. Puree using an immersion blender or in batches using a standard blender.
  4. Serve warm, optionally topped with sour cream and pepitas.

14. Buffalo Chicken Wing Soup

buffalo-chicken-wing-soup-topped-with-cheese-and-cilantro-jpg

This bold and creamy soup captures the flavors of Buffalo chicken wings in a comforting bowl. Shredded chicken, tangy hot sauce, and creamy cheese come together in a savory broth. Celery and carrots add a hint of freshness, balancing the heat with subtle sweetness.

Perfect for game day or a casual meal, it’s a crowd-pleasing option with just the right amount of spice. Serve with crusty bread or tortilla chips for dipping, and enjoy the comforting kick of Buffalo flavors.

Servings: 8

Ingredients:

  • 5 cups 2% milk
  • 3 cans of condensed cream of chicken soup
  • 3 cups shredded cooked chicken
  • 1 cup sour cream
  • 1/4 to 1/2 cup Louisiana-style hot sauce
  • Optional: Sliced celery, additional hot sauce

Instructions:

  1. Combine milk, soup, chicken, sour cream, and hot sauce in a 5-qt slow cooker.
  2. Cook on low for 4–5 hours until heated and flavors meld.
  3. Garnish with celery and extra hot sauce, if desired.

15. Chicken and Kale Tortellini Soup

chicken-and-kale-tortellini-soup-in-a-white-bowl

This hearty soup combines tender chicken, nutrient-packed kale, and soft cheese-filled tortellini in a savory broth. Garlic and herbs enhance the flavors, while the slow cooking process ensures the chicken is perfectly tender.

The kale adds a fresh, earthy touch, and the tortellini absorbs the broth, making each bite flavorful. Easy to prepare and satisfying enough for a full meal, this soup is a wholesome and delicious choice for any day of the week.

Servings: 8

Ingredients:

  • 1 pound boneless skinless chicken breasts, cubed
  • 2 garlic cloves, minced
  • 1.5 tsp Italian seasoning
  • 1/4 tsp pepper
  • 6 cups chicken broth
  • 1 package (20 oz) refrigerated cheese tortellini
  • 1 can (15 oz) cannellini beans, rinsed and drained
  • 1 jar (7.5 oz) marinated artichoke hearts, drained and chopped
  • 4 cups fresh kale, coarsely chopped
  • Optional: Shaved Parmesan cheese

Instructions:

  1. Place chicken, garlic, seasoning, pepper, and broth in a 5- to 6-qt slow cooker. Cook on low for 2–3 hours.
  2. Add tortellini, beans, artichokes, and kale. Cook on low for another 30 minutes, stirring halfway through.
  3. Serve warm, garnished with Parmesan cheese if desired.

Tags:

cheeseburger / chicken / chili / corn / dumplings / kale / pizza / potato / sausage / tortilla

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