Crockpot Chicken Tortellini Soup is a comforting and delicious meal that combines tender chicken, cheesy tortellini, and a flavorful broth all slow-cooked to perfection. It’s like a warm hug in a bowl with veggies, herbs, and a touch of creaminess to round it out. This soup is perfect for busy days when you want something hearty but don’t want to spend hours in the kitchen.
One thing I love about making this in the crockpot is how easy it is to throw everything in and let it cook while I get on with my day. I usually add a mix of fresh and frozen vegetables to keep it simple, and the tortellini cooks just right right at the end, soaking up all those cozy flavors. It’s a recipe that feels special but is honestly very low effort.
When I serve this soup, I like to have some crusty bread or garlic toast on the side because dipping it into the warm broth is just the best way to enjoy it. It’s a fantastic go-to meal for chilly evenings or when friends stop by unexpectedly since it’s so easy to make and everyone loves the mix of creamy and cheesy goodness with the chicken.
Key Ingredients & Substitutions
Chicken breasts: I use boneless, skinless chicken breasts for their lean meat and quick shredding. You can swap in thighs if you prefer juicier, more flavorful chicken.
Cheese tortellini: This pasta brings a creamy, cheesy bite to the soup. If you can’t find tortellini, cheese ravioli or even small stuffed pasta like raviolini work well.
Chicken broth: Use low-sodium broth so you can better control the saltiness. Homemade broth adds the best depth, but store-bought is totally fine for easy prep.
Heavy cream or half-and-half: Optional but adds a lovely creaminess. For a lighter option, skip this or use coconut milk if you want a dairy-free twist.
Vegetables (carrots, onion, garlic): These aromatics build the base flavor. Feel free to add celery or zucchini if you want more veggies.
How Do I Get the Tortellini Perfectly Cooked in the Crockpot?
Tortellini can get mushy if cooked too long, so adding it at the right time is key.
- Cook the chicken and veggies first so flavors blend and chicken is tender.
- Shred the chicken, then add the tortellini to the hot soup.
- Cook on high for just 15-20 minutes until the tortellini is tender but still holds shape.
- Watch closely if your crockpot runs hot to avoid overcooking the pasta.
This timing trick keeps the tortellini soft but not falling apart, making every bite delightful.
Equipment You’ll Need
- Crockpot or slow cooker – the star of this recipe, it lets you set it and forget it for easy, hands-off cooking.
- Cutting board and sharp knife – for chopping veggies and shredding chicken once cooked.
- Slotted spoon or tongs – handy to remove and shred the chicken from the crockpot.
- Measuring spoons and cups – to get the herbs, broth, and cream just right.
- Large ladle – makes serving the soup into bowls easy and neat.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs if you want a richer, juicier meat.
- Add chopped kale or zucchini for extra veggies and a bit of color.
- Use sun-dried tomatoes for a tangy twist that brightens up the broth.
- Stir in a handful of grated Parmesan right before serving for a tasty cheesy kick.
Crockpot Chicken Tortellini Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups baby spinach, chopped (optional)
- 1/4 cup chopped fresh parsley (plus extra for garnish)
- 1/2 cup heavy cream or half-and-half (optional for creaminess)
- Olive oil or butter (optional, for sautéing)
How Much Time Will You Need?
This soup takes about 6 to 7 hours on low or 3 to 4 hours on high in the crockpot to cook the chicken and veggies until tender. Then, add the tortellini and spinach and cook for another 15 to 20 minutes. Total cooking time is roughly 6.5 to 7.5 hours on low or 3.5 to 4.5 hours on high, with very little hands-on prep.
Step-by-Step Instructions:
1. Add Ingredients to the Crockpot:
Place the chicken breasts at the bottom of your crockpot. Add the diced onion, sliced carrots, minced garlic, dried basil, dried oregano, salt, and pepper. Pour the chicken broth over everything and stir gently to combine.
2. Cook and Shred the Chicken:
Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and vegetables are tender. When done, carefully remove the chicken breasts and shred them with two forks.
3. Add Tortellini and Spinach:
Return the shredded chicken to the crockpot. Add the refrigerated tortellini and chopped spinach if you’re using it. Cover and cook on high for another 15 to 20 minutes until the tortellini is tender but not mushy.
4. Finish and Serve:
Stir in the heavy cream or half-and-half if you want a creamy soup. Mix in the fresh parsley, then taste and add more salt and pepper if needed. Serve your delicious soup hot, garnished with extra parsley, along with some crusty bread for dipping if you like.
Can I Use Frozen Chicken in This Recipe?
Yes, but make sure to fully thaw the chicken first to ensure even cooking. Thaw it overnight in the fridge or use the cold water method for faster thawing. Adding frozen chicken directly to the crockpot can result in uneven cooking and food safety concerns.
How Can I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, microwave or warm on the stove over low heat, stirring occasionally. If the soup thickens too much after refrigeration, add a splash of broth or water to loosen it up.
Can I Make This Soup Dairy-Free?
Absolutely! Simply skip the heavy cream or replace it with coconut milk or another dairy-free alternative. The soup still tastes creamy and flavorful without dairy.
Can I Prepare This Soup Ahead of Time?
Yes! You can assemble all the ingredients in the crockpot insert the night before and refrigerate it, then cook it the next day. Just add the tortellini and spinach near the end of cooking for best results.
