Slow Cooker Chicken Tortellini Soup
This warm and comforting Slow Cooker Chicken Tortellini Soup is full of hearty ingredients, and is simple to throw together for a meal that requires minimal cooking. It’s a great recipe to meal prep in advance for your family to enjoy all week long.
Soup season is upon us and it doesn’t get more classic than chicken soup. When the temperature drops my family craves a meal that can warm us up, and this Crockpot Chicken Tortellini Soup does the trick. It fills the kitchen with a delicious aroma, and whether we’re eating it that night or prepping for the week ahead, I know the whole family will love it.
With only 5 minutes of prep time, suddenly cooking dinner becomes stress-free (the slow cooker even cooks the tortellini pasta for you!). Tender chicken, hearty veggies and a savory broth are combined in a slow-cooker for ease, then fresh cheese tortellini are added for a tasty twist. This is a creamy chicken tortellini soup that you’ll want seconds of.
This soup is a favorite, but you’ll love these other satisfying slow cooker recipes, too. My Slow Cooker Cheeseburger Soup is hearty and delicious, and this Slow Cooker Butter Chicken is an easy spin on a classic.
Why You’ll Love This Recipe
- Prep Ahead For the Week: The perfect recipe to make on Sunday and have on standby for the rest of the week – whether it’s for family dinner or a quick lunch. Chop your veggies in advance to save even more time.
- Family-Favorite Meal: This soup is full of familiar and delicious flavors, making it a winner for the whole group, even if you’ve got a picky eater.
- Pantry Staple Ingredients: You probably have most of these items in your fridge, freezer and pantry already.
- Hands-Free and Hassle-Free: You can “set and forget” this soup, so it’s simple to throw together and serve later. Truly no fuss!
Ingredients
- Chicken: Boneless, skinless works well here and shreds nicely.
- Crushed Tomatoes and Tomato Paste: Cans of both are great staples to have on hand.
- Chicken Broth: Another great pantry staple. You can make your own and store it in the freezer, too.
- Onions and Garlic: Savory aromatics for flavor.
- Italian Seasoning: Use your favorite brand or make your own blend with dried oregano and basil.
- Cheese Tortellini: Find this in the refrigerator or freezer section at the store. Add them in, as is. No need to cook ahead of time!
- Spinach: Optional, but we highly recommend it for color, flavor, and extra nutrients.
- Heavy Cream: Adds a rich, creaminess to the soup.
- Parmesan: Savory and nutty, the perfect garnish to sprinkle on top.
How To Make Slow Cooker Chicken Tortellini Soup
1. Add chicken, crushed tomatoes, tomato paste, broth, onion, garlic, Italian seasoning, salt, and pepper to a 6-quart slow cooker and stir to combine.
2. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
3. Remove chicken, shred with two forks, and return it to the slow cooker.
4. Stir in tortellini and cook 20–30 minutes, or until pasta is tender.
5. Pour in heavy cream if using and stir to combine.
6. Stir in spinach to wilt before serving.
7. Serve topped with Parmesan cheese, if desired.
Expert Tips
- Use Rotisserie Chicken: This is a great store-bought shortcut that tastes great and saves time. Or, this is the perfect opportunity to use up any leftover cooked chicken you’ve got, too.
- Keep Pasta Al Dente: Add the tortellini in at the very end, just 10-15 minutes before serving, to ensure they aren’t overcooked or mushy. And bonus tip, use refrigerated tortellini versus frozen, they’ll cook quicker.
- Add Cream Last: A splash of cream at the end gives this soup a luxurious finish, but add it last once the heat is off, so the broth stays rich and smooth, otherwise you risk it separating and curdling.
- Add Greens and Veggies: Greens like spinach and kale add color and nutrition to this soup. We suggest adding them in at the very end, since they only need a minute or two to wilt. And get creative with other veggies, peas or diced carrots would be a delicious add-in.
Making Creamy Chicken Tortellini Soup On The Stovetop
We love the slow cooker method, but you can make this soup on the stovetop, too. Simply saute the vegetables in butter or extra virgin olive oil, then add in cubed raw chicken to the pot. Alternatively, you could also add in shredded cooked chicken, or rotisserie chicken here. Allow the chicken to lightly brown on all sides, 6 to 8 minutes.
Then, add the broth and seasonings, and cook until the vegetables are tender and chicken is cooked through, about 20 minutes. Stir in the tortellini, simmer for a few minutes until tender, then serve.
Storage
If you have leftovers, store them in an airtight container in the fridge for up to 4 days. Just note that the longer the tortellini sit in the broth, the softer they’ll get as they absorb the liquid. You can always add more fresh tortellini though.
To reheat the soup, simmer over medium heat on the stovetop until warmed through. If adding fresh tortellini, add these a few minutes before you serve, once the soup is hot.
You can definitely freeze this soup too, but we’d suggest doing this without the tortellini, as they could become mushy. When you’re ready to serve, thaw in the fridge and then reheat on the stovetop. Add in the tortellini and cook for about 10 minutes before serving.
This is a great make-ahead recipe, as well. Prep the veggies ahead of time on the weekend, assemble and cook the soup on Sunday, store in the fridge, then enjoy throughout the week. Don’t forget to add in the tortellini just before serving!
FAQs
No need to cook the tortellini before adding to your soup. The hot broth will cook the fresh pasta perfectly, it only takes a few minutes. If you’re using frozen tortellini, simply add a few extra minutes to the cook time.
Cooking your chicken before adding to the slow cooker and the rest of the ingredients isn’t necessary, as the chicken will cook in the broth over a few hours. However, you can certainly add in already cooked chicken if you have leftovers, or if you’re using a rotisserie chicken. Both options work well!
Absolutely. If using frozen tortellini, just add a few additional minutes to the cook time before serving, and if using shelf stable tortellini, simply cook in the broth by following the cook time on the package instructions.
If you want to thicken your broth, you can add another splash of heavy cream, or you can make a cornstarch slurry by mixing together 1 tablespoon of cornstarch with 2 tablespoons of water. Slowly add this to the warm broth while stirring, until the desired consistency is reached. Alternatively, stirring in 1/2 cup of mashed white beans can thicken the broth while adding more protein to the soup.
More Delicious Soup Recipes
Slow Cooker Chicken Tortellini Soup
Ingredients
- 1 ½ pounds boneless skinless chicken breasts (about 2–3)
- 1 28-oz can crushed tomatoes
- 2 tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- or 1 tsp dried basil + 1 tsp dried oregano
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- 1 9–12 oz package refrigerated cheese tortellini
- 2 cups fresh spinach optional
- 1/2 cup heavy cream (optional for creaminess)
- Parmesan cheese for serving
Instructions
- Add chicken, crushed tomatoes, tomato paste, broth, onion, garlic, Italian seasoning, salt, and pepper to a 6-quart slow cooker and stir to combine.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
- Remove chicken, shred with two forks, and return it to the slow cooker.
- Stir in tortellini and cook 20–30 minutes, or until pasta is tender.
- Pour in heavy cream if using and stir to combine.
- Stir in spinach to wilt before serving.
- Serve topped with Parmesan cheese, if desired.
Notes
Add crushed red pepper for heat.
Swap spinach for kale for a heartier green. Storage:
If you have leftovers, store them in an airtight container in the fridge for up to 4 days. Just note that the longer the tortellini sit in the broth, the softer they’ll get as they absorb the liquid. You can always add more fresh tortellini though. To reheat the soup, simmer over medium heat on the stovetop until warmed through. If adding fresh tortellini, add these a few minutes before you serve, once the soup is hot. You can definitely freeze this soup too, but we’d suggest doing this without the tortellini, as they could become mushy. When you’re ready to serve, thaw in the fridge and then reheat on the stovetop. Add in the tortellini and cook for about 10 minutes before serving. This is a great make-ahead recipe, as well. Prep the veggies ahead of time on the weekend, assemble and cook the soup on Sunday, store in the fridge, then enjoy throughout the week. Don’t forget to add in the tortellini just before serving! Tips:
- Use Rotisserie Chicken: This is a great store-bought shortcut that tastes great and saves time. Or, this is the perfect opportunity to use up any leftover cooked chicken you’ve got, too.
- Keep Pasta Al Dente: Add the tortellini in at the very end, just 10-15 minutes before serving, to ensure they aren’t overcooked or mushy. And bonus tip, use refrigerated tortellini versus frozen, they’ll cook quicker.
- Add Cream Last: A splash of cream at the end gives this soup a luxurious finish, but add it last once the heat is off, so the broth stays rich and smooth, otherwise you risk it separating and curdling.
- Add Greens and Veggies: Greens like spinach and kale add color and nutrition to this soup. We suggest adding them in at the very end, since they only need a minute or two to wilt. And get creative with other veggies, peas or diced carrots would be a delicious add-in.
