Slow Cooker Chicken Tortellini Tomato Soup

cooking.nytimes.com

This satisfying soup is an excellent one-pot dinner to come home to after a long day. It takes only 10 minutes to throw it together in the morning and 10 minutes to finish it in the evening. If you plan to be away for eight hours or more, set the cook time for four hours, then set the slow cooker to auto-switch to warm for the remaining time. (This prevents overcooking.) If you’ll be home when the soup is done and can remove it from the heat, it’s best to cook the chicken for five to six hours. Add only the tortellini you will eat right away. Leftover tortellini will get mushy.

2 ½ cups chicken stock

¼ cup dry white wine

2 tablespoons tomato paste

1 (28-ounce) can crushed tomatoes, preferably fire-roasted

1 tablespoon balsamic vinegar, preferably aged

6 garlic cloves, finely chopped

2 tablespoons chopped fresh oregano (from about 3 to 4 sprigs) or 1 ½ teaspoons dried oregano

2 teaspoons onion powder

½ teaspoon red-pepper flakes

½ teaspoon kosher salt, plus more as needed

1 ¾ to 2 pounds boneless, skinless chicken thighs

5 ounces baby spinach

1 (8- to 10-ounce) package refrigerated cheese tortellini

1 cup grated Parmesan, for serving

Torn or sliced fresh basil, for serving

Black pepper, for serving

Directions at cooking.nytimes.com

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