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.
Servings 4 servings
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
For a creamier broth, stir in ½–1 cup heavy cream at the end.
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:
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.