This soup is a warm hug in a bowl. It’s hearty yet wholesome, thanks to the combination of chicken, vegetables, and cheesy tortellini. The slow cooker does all the heavy lifting, allowing you to come home to a ready-to-eat meal with minimal prep. Plus, it’s incredibly versatile—you can tweak the ingredients to suit your taste or what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs
Refrigerated or frozen cheese tortellini
Carrots (sliced)
Celery (sliced)
Onion (diced)
Garlic (minced)
Chicken broth
Italian seasoning
Bay leaf
Salt
Black pepper
Fresh spinach or kale (optional, stirred in at the end)
Heavy cream (optional, for creamier soup)
Fresh parsley (for garnish)
Directions
Place chicken, carrots, celery, onion, garlic, broth, Italian seasoning, bay leaf, salt, and pepper into the slow cooker.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender.
Remove the chicken, shred it with two forks, and return it to the slow cooker.
Add the tortellini and continue cooking on high for 15–20 minutes (or according to package directions) until the tortellini is cooked through.
Optional: stir in fresh spinach or kale and let it wilt for a few minutes.
Optional: add a splash of heavy cream for a creamy finish.
Taste and adjust seasoning if needed.
Serve hot, garnished with chopped parsley.
Servings and timing
This recipe serves 6 and takes about 6–7 hours on low or 3–4 hours on high, with an additional 15–20 minutes for the tortellini at the end.
Variations
Creamy Version: Stir in heavy cream or cream cheese at the end for a richer soup.
Vegetarian: Skip the chicken and use vegetable broth with extra tortellini and veggies.
Spicy Kick: Add red pepper flakes or a splash of hot sauce.
Herbed Flavor: Add fresh thyme or rosemary for extra depth.
Tomato Twist: Add a can of diced tomatoes for a slight tomato base.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The tortellini may absorb some broth, so add extra when reheating. Reheat gently on the stovetop or in the microwave. This soup is best enjoyed fresh, as the tortellini can become soft over time and does not freeze well.
FAQs
Can I use frozen tortellini?
Yes, add it directly to the soup near the end of cooking, following the package instructions.
Can I add the tortellini at the beginning?
No, it will overcook and become mushy. Always add tortellini near the end.
What kind of chicken works best?
Boneless, skinless chicken breasts or thighs both work. Thighs offer a richer flavor.
Can I make this soup creamier?
Yes, stir in heavy cream or cream cheese just before serving for a creamy texture.
Can I cook this soup overnight?
Yes, on the low setting. Add the tortellini in the morning and cook on high for 15–20 minutes.
What vegetables can I add?
Zucchini, mushrooms, peas, or spinach are great additions to bulk up the soup.
How do I prevent overcooked tortellini?
Add it toward the end of cooking and monitor closely—it only needs 15–20 minutes.
Is this recipe freezer-friendly?
It’s not ideal, as tortellini tends to become soggy when frozen and reheated.
Can I use rotisserie chicken?
Yes, stir in shredded rotisserie chicken during the last hour of cooking.
What should I serve with this soup?
A side salad, garlic bread, or crusty rolls pair perfectly with this hearty soup.
Conclusion
Slow cooker chicken tortellini soup is a warm, filling, and flavorful meal that’s perfect for cold nights or busy days. With tender chicken, cheesy tortellini, and savory vegetables all simmered together, it’s a no-fuss dish the whole family will love. Customize it to your taste and enjoy this satisfying soup with minimal effort and maximum comfort.
Slow cooker chicken tortellini soup is a warm, hearty dish made with tender shredded chicken, cheese-filled tortellini, vegetables, and savory broth. It’s an easy, comforting meal perfect for busy nights or cold weather.
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs
2 cups refrigerated or frozen cheese tortellini
2 carrots, sliced
2 celery stalks, sliced
1 small onion, diced
3 cloves garlic, minced
6 cups chicken broth
1 teaspoon Italian seasoning
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups fresh spinach or kale (optional)
1/2 cup heavy cream (optional, for creamy version)
Fresh parsley, chopped (for garnish)
Instructions
Place chicken, carrots, celery, onion, garlic, chicken broth, Italian seasoning, bay leaf, salt, and pepper in the slow cooker.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
Remove chicken, shred with two forks, and return to the slow cooker.
Add tortellini and cook on high for 15–20 minutes, or according to package instructions, until cooked through.
Optional: Stir in fresh spinach or kale and let wilt for 2–3 minutes.
Optional: Add heavy cream for a creamy finish and stir to combine.
Taste and adjust seasoning if needed. Remove bay leaf before serving.
Serve hot, garnished with fresh parsley.
Notes
Add tortellini at the end to avoid mushiness.Use rotisserie chicken for a faster version—add in the last hour.For extra richness, stir in cream or cream cheese before serving.Not ideal for freezing as tortellini softens when reheated.Customize with extra vegetables like zucchini or peas.
