The Larson Lingo: Crocktober: Creamy Tuscan Tortellini Soup + A Giveaway!

10.30.2017

Crocktober: Creamy Tuscan Tortellini Soup + A Giveaway!

Welcome to my 7th Annual Crocktober post!

Every October, I post one of my favorite Slow Cooker Recipes & declare it "Crock-tober" Last October I got an Instant Pot & used my Instant Pot for my Crocktober post and I haven't looked back. I have been using my Instant Pot instead of my Crock Pot for the past year and I am in love.

I am still calling it Crocktober because Instant Pot-ober doesn't have a ring to it like Crocktober does ;)
As a working mom, an Instant Pot (or Crock Pot) is a staple during the Fall & Winter months.
They make my life & dinner time so much easier!

On Friday, I posted 5 Reasons Why I love my Instant Pot.
You can read it HERE.

I am SO excited about today's recipe. It is a staple in our house & I've been making it for years.
I converted it from a Crock Pot recipe to an Instant Pot recipe.
(I will post the Crock Pot Recipe at the end of this post)

Here is what you need:

- 2.5 bag of frozen chicken breast tenderloins (or frozen chicken breasts)
- 1 onion, chopped
- 2 carrots, chopped
-2 celery stalks, chopped
(I use the precut Miroplex from Trader Joe's)
- 3 cans of Fire Roasted Diced Tomatoes
- 32 oz carton of Chicken Broth
- 2 T of Italian Seasoning
- Salt & Pepper, to taste
- 1 bag of Baby Spinach
- 1 bag of frozen cheese tortellini
- 1 can of evaporated milk

Directions:
In your Instant Pot, empty the bag of frozen Chicken breast tenderloins. Sprinkle with Italian seasoning, salt & pepper:

Add the 3 cans of diced tomatoes (not drained), onion, carrots & celery:

Add the Chicken Broth & give everything a big stir:

Then put the lid on your Instant Pot turn the knob to SEALING:

Turn to high on manual setting and cook for 15 minutes (if using chicken breasts, cook for 18 minutes)

When time is up, let it do a natural release for 10 minutes. If there steam left, do a manual release.
Open the lid.

Then shred the chicken with a fork (you can do this while it's still in the Instant Pot:

Add the can of evaporated milk:

Add the bag of Frozen Cheese Tortellini:

Add the bag of Spinach:

Give it all a big stir:

Put the lid back on and you should be on "Keep Warm" Mode. Set the timer for 10 minutes.

Then it's ready to be served!

I always add some shredded Parmesan on top:

This is such a good soup! It is full of flavor & very filling.

It is perfect for chilly fall & winter nights.

If you wanted to make this in your Crock Pot, you would add the frozen chicken, Italian seasonings, salt, pepper, diced tomatoes, carrots, onion, celery & chicken broth to your slow cooker. You would cook on low for 6-7 hours or low for 3-4 hours.
Then you would shred the chicken, add the evaporated milk, tortellini & spinach & cook on low for another hour or high for another 30 minutes.

I hope you love this soup as much as we do. It's a staple in our house and I make it all the time!

In honor of my 7th Annual Crocktober Post, I am giving away an Instant Pot!

One lucky person will win THIS Instant Pot....a 7-in-1 Multi-Functional Cooker--Pressure Cooker, Slow Cooker, Rice Cooker, Saute/Browning, Yogurt Maker, Steamer & Warmer!

You can keep it for yourself, give it as a present....the holiday season is right around the corner!

I am OBSESSED with it & I am excited to give one away to a lucky reader!
I have had it for a year and I like it more than my Crock Pot....never thought I'd say that!

But....that's not all! I am also giving away a $100 Amazon Giftcard!

Use the Rafflecopter below to enter.

Giveaway ends next Monday on November 6th.

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And, just a reminder.......

In honor of Lash Boost's 1 year anniversary, I will be placing a bulk order of Lash Boost!
This is a great way for you to try Lash Boost at a discounted price.