Description

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)

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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.

Nutrition

Serving Size: 1/6 of recipe
Calories: 370
Sugar: 4g
Sodium: 690mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 28g
Cholesterol: 85mg