Warm, cheesy, and full of good homey flavor, Crockpot Chicken Tortellini Soup is one-pot comfort that fills the house with a cozy aroma. This slow-cooker soup fits busy weeknights, picky kids, and anyone who loves soft cheese tortellini swimming in a savory broth. If you like slow-cooker soups that make the house smell like dinner, you might also enjoy a cheesy chicken broccoli soup for another easy family meal.
Why Make This Recipe
- Quick & Easy: Toss ingredients in the crockpot, set it, and come back to dinner ready to serve.
- Family Favorite: Soft tortellini and tender chicken please kids and adults alike.
- Budget-Friendly: Uses simple pantry staples and stretches with pasta and veggies.
- Hands-Off Comfort: The slow cooker does the work while you relax.
This recipe stands out because the tortellini cooks right in the warm broth near the end, so it soaks up flavor without turning mushy. The result smells like a Sunday meal and gives you the same comfort on a busy weekday. For a more peppery, south-of-the-border twist, try a different slow-cooker option in your menu rotation like the chicken poblano black bean soup.
Ingredients
For the base:
- 1 1/2 pounds boneless skinless chicken breasts (or thighs), trimmed
- 6 cups low-sodium chicken broth (or regular if you like more salt)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 medium onion, diced
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1 bay leaf
- 1/2 teaspoon salt (adjust later)
- 1/4 teaspoon black pepper
For the finish:
- 9–12 oz cheese tortellini (fresh or refrigerated; if using dry, cook a few minutes longer)
- 3 cups fresh baby spinach (or kale, chopped)
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/2 cup heavy cream or whole milk (optional for a creamier soup)
- 1 tablespoon olive oil
Notes:
- Use low-sodium broth so you can control salt.
- If you use frozen tortellini, add a few minutes to cooking time at the end.
How to Make Crockpot Chicken Tortellini Soup:
- Prep your ingredients: chop the onion, carrots, celery, and mince the garlic. Trim the chicken and pat it dry. (Why this matters: even chopping helps everything cook evenly and release flavor.)
- Heat a skillet over medium heat and add the olive oil. Lightly brown the chicken 2 minutes per side, just to add color. Transfer the chicken to the crockpot. (Mini-tip: browning adds flavor but is optional if you’re short on time.)
- Add the chopped onion, carrots, celery, garlic, diced tomatoes (with juices), chicken broth, Italian seasoning, bay leaf, salt, and pepper to the crockpot. Stir to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through. (Why this step matters: slow, low heat makes the chicken tender and lets flavors meld.)
- Remove the chicken and shred it with two forks, then return the shredded chicken to the pot. Discard the bay leaf.
- Add the tortellini to the crockpot and cook on HIGH for 15–25 minutes, or until the tortellini is tender. Stir occasionally to keep the pasta from sticking. (Mini-tip: add tortellini near the end so it stays plump, not mushy.)
- Stir in the spinach, Parmesan, and heavy cream (if using). Cook 3–5 more minutes until the spinach wilts and the soup is heated through. Taste and adjust salt and pepper.
- Serve hot with extra Parmesan and fresh cracked pepper.
How to Serve Crockpot Chicken Tortellini Soup:
- Ladle into wide bowls and sprinkle extra grated Parmesan and a few torn basil leaves for color.
- Serve with crusty bread, garlic croutons, or a simple green salad on the side.
- For a kid-friendly bowl, offer grated cheese and mild hot sauce on the side so everyone builds their own.
How to Store Crockpot Chicken Tortellini Soup:
- Fridge: Cool the soup to room temperature, then store in an airtight container for up to 3–4 days. Tortellini may soak up broth over time; stir in a little extra broth or water when reheating.
- Freezer: Freeze without tortellini for best texture—store broth and chicken in airtight containers for up to 3 months. Thaw in the fridge overnight, then add fresh tortellini and heat.
- Reheat: Warm gently on the stovetop over medium-low, stirring often. In the microwave, reheat in 60–90 second bursts, stirring between, and add a splash of broth if it looks thick.
Tips to Make Crockpot Chicken Tortellini Soup:
- Add tortellini at the very end to avoid overcooking.
- Use rotisserie chicken to speed things up—stir it in during the last 15 minutes.
- Taste before adding salt—Parmesan can add a lot of saltiness.
- If using dry tortellini, check for doneness a little earlier and adjust cooking time.
- For extra depth, sauté vegetables in butter for 3–4 minutes before adding to the crockpot.
Variation (if any):
- Vegetarian: Swap chicken for white beans (cannellini) and use vegetable broth. Keep the tortellini (choose cheese tortellini).
- Gluten-free: Use gluten-free tortellini and check labels for broth. Cook tortellini separately and add to bowls at serving to avoid texture issues.
FAQs:
Can I use frozen chicken in the crockpot?
Yes. You can use frozen chicken, but increase cook time and check the internal temperature reaches 165°F. If possible, thaw for more even cooking and better texture.
Will tortellini get mushy in the slow cooker?
Tortellini can get mushy if you add it too early. Add fresh or refrigerated tortellini in the last 15–25 minutes on high so it stays soft but not overcooked.
Can I make this in an instant pot or on the stove?
Yes. For an Instant Pot, cook the chicken and broth on high pressure for 10 minutes, quick-release, shred chicken, then add tortellini and cook on manual for the time listed on the pasta package. On the stove, simmer the broth and chicken until tender, then add tortellini and finish as directed.
Can I use pre-cooked rotisserie chicken?
Absolutely. Add shredded rotisserie chicken in step 6 and heat through for 10–15 minutes so the flavors meld.
Conclusion
This Crockpot Chicken Tortellini Soup brings gentle warmth, creamy bites of cheese tortellini, and the slow-cooked smell of home into one easy pot. It’s a simple soup that comforts without fuss — perfect for busy weeks, picky eaters, or when you want something that feels like a hug in a bowl. If you enjoyed this, you might like to compare another slow-cooker take on the same idea at Chicken Tortellini Soup (Slow Cooker) – Dinner at the Zoo. Please leave a comment and a star rating to tell me how it went, and share this recipe on Pinterest or Facebook so others can find a new weeknight favorite. What twist did you try? Let us know below!
Print
Crockpot Chicken Tortellini Soup
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: None
Description
Warm, cheesy, and filled with homey flavor, this Crockpot Chicken Tortellini Soup is a comforting one-pot meal that’s perfect for busy weeknights.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts (or thighs), trimmed
- 6 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 medium onion, diced
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 9–12 oz cheese tortellini (fresh or refrigerated)
- 3 cups fresh baby spinach (or chopped kale)
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/2 cup heavy cream or whole milk (optional)
- 1 tablespoon olive oil
Instructions
- Prep your ingredients: chop the onion, carrots, celery, and mince the garlic. Trim the chicken and pat it dry.
- Heat a skillet over medium heat and add the olive oil. Lightly brown the chicken 2 minutes per side, then transfer to the crockpot.
- Add the onion, carrots, celery, garlic, diced tomatoes (with juices), chicken broth, Italian seasoning, bay leaf, salt, and pepper to the crockpot. Stir to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
- Remove the chicken and shred it, then return to the pot and discard the bay leaf.
- Add the tortellini and cook on HIGH for 15–25 minutes, until tender.
- Stir in the spinach, Parmesan, and heavy cream (if using). Cook for another 3–5 minutes until the spinach wilts.
- Serve hot with extra Parmesan and black pepper.
Notes
Use low-sodium broth for better control over salt. If using frozen tortellini, add a few minutes to cooking time.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg