Chicken Tortellini Soup: Creamy Slow Cooker Recipe in 6 Hrs
This slow cooker chicken tortellini soup is the cozy, set-it-and-forget-it dinner I make all fall and winter. Chicken, carrots, celery and Italian herbs simmer in broth for hours until the chicken is tender enough to shred with a fork. Then cheese tortellini, fresh spinach, Parmesan and a splash of cream go in at the end for a creamy, filling bowl of comfort.
The prep takes just 15 minutes in the morning, and dinner is waiting when you get home. Six big bowls of chicken tortellini soup cost me about $14, which is a lot of comfort for the money.
Prep: 15 minutes | Cook: 6 hours 20 minutes on low | Total: 6 hours 35 minutes | Serves: 6 | Diet: none
Why You’ll Love This Chicken Tortellini Soup
- Easy prep. Chop a few vegetables and let the slow cooker do the rest.
- Creamy and cheesy. Cheese tortellini, Parmesan and cream make it rich without being heavy.
- Full of protein. About 35 grams per bowl.
- Family friendly. Pasta, chicken and cheese make picky eaters happy.
- Great leftovers. It reheats well for lunches.
What Makes This Soup So Comforting?
This soup combines the best parts of two favorites: classic chicken noodle soup and creamy Italian tortellini soup. Cooking the chicken slowly in seasoned broth means it soaks up all the flavor from the vegetables, garlic and herbs. Diced tomatoes add a gentle brightness so the broth doesn’t taste flat. The cheese tortellini goes in near the end so it stays plump and tender instead of turning mushy. Finally, a little cream and Parmesan turn the broth silky and rich, and a few handfuls of spinach add color and freshness. The result is a hearty chicken tortellini soup that feels like it simmered on a stove all afternoon, without you having to watch it.
Ingredients for Chicken Tortellini Soup
Most of these ingredients are pantry and fridge staples. Refrigerated tortellini is usually near the fresh pasta and cheese.
For the Slow Cooker
- 1 1/2 pounds boneless, skinless chicken breasts or thighs (680g)
- 1 medium yellow onion, diced (150g)
- 3 carrots, peeled and sliced (180g)
- 2 celery stalks, sliced (100g)
- 4 cloves garlic, minced (12g)
- 1 can (14.5 oz) diced tomatoes, undrained (411g)
- 6 cups low-sodium chicken broth (1.4L)
- 2 teaspoons Italian seasoning (2g)
- 1 teaspoon kosher salt and 1/2 teaspoon black pepper
- 1 bay leaf
To Finish
- 1 package (9 oz) refrigerated cheese tortellini (255g)
- 3/4 cup heavy cream or half-and-half (180ml)
- 1/2 cup grated Parmesan, plus more for serving (45g)
- 3 cups fresh baby spinach (90g)
- Chopped fresh parsley or basil for serving
Ingredient Notes
Chicken: Breasts shred into neat pieces. Thighs stay juicier and add more flavor. You can use either or a mix.
Broth: Low-sodium broth lets you control the salt, especially since Parmesan and tortellini add saltiness.
Tortellini: Refrigerated cheese tortellini cooks quickly. Frozen tortellini works too. Add 5 extra minutes.
Cream: Heavy cream is richest. Half-and-half is lighter. For a non-creamy soup, skip it and add extra Parmesan.
Spinach: Baby spinach wilts in seconds. Chopped kale works too, but add it with the tortellini so it softens.
How to Make Slow Cooker Chicken Tortellini Soup
- Load the Slow Cooker. Add the onion, carrots, celery and garlic to a 6-quart slow cooker. Lay the chicken on top.
- Add Liquid and Seasoning. Pour in the diced tomatoes and chicken broth. Add the Italian seasoning, salt, pepper and bay leaf.
- Slow Cook. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and reads 165F (74C).
- Shred the Chicken. Lift the chicken onto a cutting board, shred it with two forks and return it to the pot. Remove the bay leaf.
- Cook the Tortellini. Stir in the tortellini, cover and cook on high for 15 to 20 minutes, until tender.
- Make It Creamy. Stir in the cream, Parmesan and spinach and let it sit for 2 to 3 minutes until the spinach wilts. Taste and add salt and pepper as needed.
- Serve. Ladle into bowls and top with extra Parmesan and fresh herbs.
Tips for the Best Results
Don’t add the pasta too early. Tortellini cooked for hours turns soft and falls apart. Add it in the last 20 minutes.
Add cream at the end. Dairy can curdle if cooked too long. Stir it in once the tortellini is tender.
Use thighs for extra flavor. They stay moist even if you cook the soup a little longer than planned.
Season at the end. Taste after adding the Parmesan, then adjust the salt.
Thicken if you like. For a thicker soup, whisk 2 tablespoons of cornstarch into the cream before adding it.
Stovetop and Instant Pot Options
No slow cooker? You can make this chicken tortellini soup on the stove in about 45 minutes. Saute the onion, carrots and celery in a tablespoon of olive oil for 5 minutes, add the garlic, broth, tomatoes, seasonings and whole chicken, and simmer covered for 20 to 25 minutes. Shred the chicken, add the tortellini and cook for 5 minutes, then finish with cream, Parmesan and spinach. In an Instant Pot, cook everything except the pasta, cream, cheese and spinach on high pressure for 10 minutes with a 10-minute natural release. Shred the chicken, switch to saute and cook the tortellini for 4 to 5 minutes before finishing.
Easy Variations
- Italian sausage: Swap half the chicken for browned Italian sausage for a spicier soup.
- Tomato cream: Add 2 tablespoons of tomato paste for a deeper, pinker broth.
- Pesto: Stir a spoonful of basil pesto into each bowl.
- Lighter: Use half-and-half and skip the extra Parmesan on top.
- Rotisserie chicken: Cook the veggies and broth for 4 hours, then add 3 cups of shredded rotisserie chicken with the tortellini.
Chicken should always reach 165F, and leftovers should be reheated to that temperature too. FoodSafety.gov keeps a clear safe minimum internal temperature chart for poultry and leftovers.
Making Chicken Tortellini Soup for Meal Prep
This soup is one of my favorite meal prep recipes, with one small trick. Cook the tortellini separately on the stove, drain it and store it in its own container. Keep the soup base with the chicken, spinach and cream in another. When it’s time to eat, add a handful of tortellini to a bowl, ladle the hot soup over it and microwave until steaming. This keeps the pasta from soaking up all the broth and turning soft by day three. Portioned this way, a pot of chicken tortellini soup gives me four or five easy lunches. I like to pack a small bag of grated Parmesan and a few crackers on the side for a lunch that feels like a treat. If you’re feeding a family, the same method works for a busy week of dinners, since everyone can reheat a bowl whenever they get home.
What This Recipe Costs
Here’s what I paid this fall: chicken $4.50, tortellini $3.29, chicken broth $2.20, diced tomatoes $0.99, onion, carrots, celery and garlic $1.40, cream $0.90, Parmesan $1.00, spinach $1.00, seasonings $0.20. That’s about $15.50 for 6 bowls of chicken tortellini soup, or about $2.60 each.
What to Serve with It
A thick slice of crusty bread or garlic bread is perfect for dipping. For a lighter side, serve it with a simple green salad. For dessert, try my spiced pear crisp or a quick chocolate orange mug cake to finish a cozy night in.
Storage and Reheating
Fridge: Store leftover chicken tortellini soup in an airtight container for up to 4 days. The tortellini will soak up some broth, so add a splash of broth when reheating.
Reheat: Warm on the stove over medium-low heat or in the microwave, stirring often, until it reaches 165F.
Freezer: Freeze the soup before adding tortellini, cream and spinach for up to 3 months. Thaw, reheat and finish with fresh tortellini and cream.
Frequently Asked Questions
Can I put raw chicken in the slow cooker?
Yes. Raw chicken cooks safely in the slow cooker as long as it reaches 165F. Don’t add frozen chicken, which can stay in the danger zone too long.
Can I use frozen tortellini?
Yes. Add it straight from the freezer and cook for about 25 minutes on high.
How do I keep the cream from curdling?
Add it at the end with the heat on low or warm, and avoid boiling the soup after the cream goes in.
Can I make this soup dairy free?
Use dairy-free tortellini, skip the Parmesan and use full-fat coconut milk instead of cream.
Can I cook it on high?
Yes. Cook on high for 3 to 4 hours, then add the tortellini and finish as directed.
Make It This Week
Slow cooker chicken tortellini soup is the kind of easy comfort food that makes a busy day feel a lot better. Fifteen minutes of prep, a few hours of slow simmering and a creamy, cheesy finish give you a dinner the whole family will love. For more cozy bowls, browse my soup recipes.
If this soup warmed up your week, share the recipe with a friend who loves easy crockpot meals, and follow me on Pinterest for more cheap and cozy dinners. After you make it, scroll down to the recipe card and leave a star rating, then tell me in the comments what you served with it. Happy cooking!
