I cooked in an instant pot using the slow cooker settings. I seasoned both sides of the chicken thighs with a SPG (salt, pepper, garlic) seasoning & Holy Garlic seasoning mix. Started out on sautée setting at a 5/6 with olive oil in the pan and cooked the chicken thighs first. Once both sides of the chicken were showing some browning I removed & set aside on a plate.
At this point, add in the diced onion and garlic (doubled the amount). I SHOULD have added the Italian seasoning (used this instead of just basil) at this point also, but forgot so I did it later. After the onions and garlic cooked for about 5 minutes, I added in 1/4 a cup of chicken broth to deglaze the pan. Then I started adding in the flour, tomato paste, and remainder of the chicken broth and mixing it together so it didn’t clump too bad.
Once this was done and smooth, I added the chicken back into the pot, as well as the tomatoes and some more holy garlic seasoning and changed it to the slow cooker setting. I used whole canned San marzano tomatoes that I diced myself instead of pre-diced tomatoes. At this point I followed the timing on the recipe pretty close.
I used fresh Barilla three cheese tortellini that I cooked per instructions on my stovetop before adding to the pot. I used about 9 oz of baby spinach and the suggested amounts of fresh shredded Parmesan cheese and about 1 and 1/4 cup of heavy cream (a bit more than advised).
Thoughts:
Even with the flavors and extra steps added it still tastes a little bit bland. It is a solid base and I have plenty of ideas on what I can do with it going forward to make it better.
2 Comments
Sorry, you are a week late.
Original recipe: https://www.365daysofcrockpot.com/slow-cooker-tortellini-spinach-soup/
Made the soup for the first time. Changes I made:
I cooked in an instant pot using the slow cooker settings. I seasoned both sides of the chicken thighs with a SPG (salt, pepper, garlic) seasoning & Holy Garlic seasoning mix. Started out on sautée setting at a 5/6 with olive oil in the pan and cooked the chicken thighs first. Once both sides of the chicken were showing some browning I removed & set aside on a plate.
At this point, add in the diced onion and garlic (doubled the amount). I SHOULD have added the Italian seasoning (used this instead of just basil) at this point also, but forgot so I did it later. After the onions and garlic cooked for about 5 minutes, I added in 1/4 a cup of chicken broth to deglaze the pan. Then I started adding in the flour, tomato paste, and remainder of the chicken broth and mixing it together so it didn’t clump too bad.
Once this was done and smooth, I added the chicken back into the pot, as well as the tomatoes and some more holy garlic seasoning and changed it to the slow cooker setting. I used whole canned San marzano tomatoes that I diced myself instead of pre-diced tomatoes. At this point I followed the timing on the recipe pretty close.
I used fresh Barilla three cheese tortellini that I cooked per instructions on my stovetop before adding to the pot. I used about 9 oz of baby spinach and the suggested amounts of fresh shredded Parmesan cheese and about 1 and 1/4 cup of heavy cream (a bit more than advised).
Thoughts:
Even with the flavors and extra steps added it still tastes a little bit bland. It is a solid base and I have plenty of ideas on what I can do with it going forward to make it better.