Slow Cooker Chicken Tortellini Soup

Super Easy Slow Cooker Chicken Tortellini Soup. Loaded with tons of veggies, shredded chicken and cheesy tortellini!

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Hi guys! It’s Kelley back from Chef Savvy! Today I am sharing with you my Slow Cooker Chicken Tortellini Soup! This soup is loaded with veggies, shredded chicken and cheese tortellini. It’s a fun and easy twist on the classic chicken noodle soup. Best of all this soup is made in a slow cooker. That means little to no prep time and lots of flavor. This soup simmers low and slow for 6 hours!

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This Slow Cooker Chicken Tortellini Soup is super easy to make. Simply add all of the ingredients to the slow cooker except for the tortellini. I like to add them in about 15 minutes before serving so they don’t get mushy. Serve this soup with some crusty bread and a nice salad and enjoy!

3.7 from 34 reviews
Slow Cooker Chicken Tortellini Soup
 
Author:
Serves: 4
Ingredients
  • 1½ pounds boneless chicken breast
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 6 cups low sodium chicken broth
  • 1 cup water
  • 2 bay leaves
  • 1 teaspoon Italian seasoning, or more to taste
  • 2 cups cheese tortellini
  • chopped fresh parsley for serving, if desired
  • salt and pepper to taste
Instructions
  1. Add all of the ingredients to a slow cooker except for the tortellini.
  2. Cook on low for 6 hours.
  3. Remove the cooked chicken from the slow cooker and shred or cube and add back to the slow cooker.
  4. Add in the tortellini and cook for 15 minutes or until they are cooked all the way through.
  5. Season with salt and pepper to taste. Discard bay leaves and serve immediately with chopped parsley, if desired.

 

Looking for some more Soup Recipes? Here are a few of my favorites below!

soup-recipes-chef-savvy

  1. Creamy Roasted Red Pepper Tomato Soup
  2. Cheesy Chicken Enchilada Soup
  3. Thai Coconut Soup
  4. Turkey Meatball Vegetable Soup

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Kelley

Kelley is the photographer and chefbehind Chef Savvy.She has a background in culinary arts and Kelley has always been a foodie.She loves cooking thai food and exploring new restaurants on the East Coast.She resides in Delaware with her dog daisy.

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Comments

  1. Love the simplicity of this, and how deliciously comforting it looks!

  2. Janet Conner says:

    Is the tortellini frozen or fresh?

    • I’m guessing they are fresh because frozen would take longer than 15 minutes. If you want to use frozen, just add it with everything else in the beginning.

      • No they are frozen. It is fully cooked in the bag when you buy it, so heating it up for 15 to 20 minutes is perfect, any longer than that it would turn to mush.

    • I was wondering the same thing. I’m going to try it with frozen tortellini and 15 min should be enough time as it normally only takes 4 min when placed in boiling water.

    • So I made this soup last night and it was good, but I tweaked the recipe after reading some of the comments. This is what I changed….Saute all the vegetables and garlic in a frying pan with just a little olive oil. Add to slow-cooker and saute the chicken breasts in same pan and add to slow-cooker. I added a chicken bouillon cube to the one cup of water and heated it in the microwave for a minute. You will have to season with S&P to taste. I used Herbs of Provence instead of Italian seasoning. Just my preference. Great for freezing. Enjoy.

      • Correction: it is Herbs De Provence.

        • I added 1 can of tomato paste and a few tablespoons of butter or olive oil.
          Also 1 cup of spinach!
          Delicious!
          Have made it 3 times in the last 2 wks.
          My famiily LOVES it!

      • That’s what I will do also. The idea of dumping vegetables or anything else on top of raw chicken is nasty. You’d never be sure the cooker got hot enough to destroy any bacteria. Go for the Saute!

        • Actually that is what crock pots are for, they do cook everything at a high enough temp and that is why almost every crock pot recipe calls for putting everything including raw meat in together. Been doing it for years.

          • Sharon Sobolewski says:

            Hi. Making this soup today…I followed the recipe exactly as stated above….I didn’t do any tweaking as this is the first time I am making it. I agree…crockpots are meant for throwing all ingredients in together! Here’s hoping it tastes great! I’ll know in 6 hours! LOL!

  3. I am going to try this….looks amazing

  4. Hi! This looks divine. I often make shredded chicken on work days and use frozen chicken breast, cooked on low for 8 hours. Do you think frozen chicken will work in this recipenif iadded an hour or so to the time??

  5. How many does this feed?

  6. I only would give this 2 stars but as soon as I tried to hit the second star they all lit up. :/. I made this last night and I think the broth has no flavor. I’m going to try to add bouillon. My mom said I should have browned the chicken first. I’m hoping something saves it.

    • I have to agree. Serving it tonight and I am in a slight panic. No flavor. I knew better. Should have browned the onions and chicken first. The stock tastes like weak chicken stock with onions. Ugh. Hopefully, the tortellini will improve the taste. Or, it will hit the disposal. My family will not like this. I did add a can of cream if celery soup. Could be where I went wrong. Zero stars for me.

      • Completely agree, this soup had no flavor at all, very plain. Might try it again but will definitely have to Doctor it up.

  7. Christine says:

    So do you add raw whole chicken breasts at the beginning?

  8. Very good, tastes just like chicken noodle soup with tortellini instead of plain noodles. I cooked it on the stove for 30 min added frozen tortellini 5 minutes before serving and had it at a medium boil.

    • Good idea! Making it now & adding a chicken bouillon too.

    • I loved putting it on the stove. I added a lot of seasoning for flavor. I was able to taste the celery and carrots. Easy to make for being for sick and making it faster than 6 hours. Thanks!

  9. anonymous says:

    Gave this a try yesterday – unfortunately did not turn out like the picture at all and tasted terrible. Did not think I could mess up a simple soup. The carrots and celery were washed out and tasteless and the chicken was overdone. I used frozen tortellini which I cooked on the stove and added last – they were good at least. Think this would be better on the stovetop, not in the slow cooker.

  10. Sorry, this one was not a hit at my house. I think it was lacking in flavor as well. I should have used homemade chicken broth. I did end up adding some Knorr bouillon cubes which helped a little. I let mine cook in the slow cooker as instructed but after shredding the chicken, I moved it over to the stove top and added frozen cheese tortellini. It heated through really quick.

  11. I tried this recipe last week and have to say it had absolutely NO flavor! The broth was literally like dishwater. I definitely think slow cooking this type of recipe removes the flavor with the base being a broth instead of a stock. I would assume preparing it stove pot would be better but I have no desire to revisit the recipe any time soon.

    • I have heard that you can also wait to add the seasonings right before serving. Or adjust them to your families taste. 🙂

  12. I agree with some that that the recipe needs some extra flavor. I browned the chicken in 3 tablespoons oil an added it all to the mix.To the cup of water I added a chicken buillion cube. I also added extra salt and pepper.
    The soup is delicious with these changes.
    Thanks Kelli! I’ll be making this again.

  13. Katrina says:

    Whoever says this has flavor is lying. It tastes healthy..like chicken noodle soup. But I have had more flavorful chicken noodle soup. I made this twice now thinking maybe I messed up the first time. But both times it tasted flat. Will not be making it a third time!

  14. This soup has potential. After reading the reviews of how lacking in flavor the soup was, I seasoned the chicken with parsley, seasoned salt, and pepper. Then I browned it on a skillet. Next I browned the onion and garlic. Then I added everything to the crockpot, and seasoned with fresh parsley, seasoned salt, extra italian seasoning, and pepper. I also added some bouillon. After making all these changes, the soup had amazing flavor! I think this is a good base soup to customize to your liking, but probably not for new cooks or people who dont have time to customize a recipe.

  15. Making this right now! I can’t wait to try it 🙂

  16. I listened to reviews and added a chicken bouillon and the entire package of Italian and taste tested and it’s nice and flavorful now! I prefer my chicken with some crispy so I’m brining and cooking in a skillet before we’re ready to eat! Excited to taste the finished product!

  17. I made this yesterday and I have to say it was totally lacking in flavor…about the blandest soup I have ever tasted.

  18. My family loved this soup!! My husband asked for seconds and that is definitely a compliment! Great Job!

  19. Reading the comments, I think I would substitute a large can of petite diced tomatoes for part of the broth to add body as well as sautéing the vegetables and chicken first.

    • I had leftover chicken soup that was flat so I added Italian herb seasoning and bay leaves and used fresh chicken tortellini and a tablespoon of spaghetti sauce. It has a kick to it now. Hopefully the family will like it. Serving it with Texas Garlic Cheese Toast tonight!

  20. Add a packet of dry italian salad dressing mix to the soup-just the dry mix, not oil or anything. It adds so much flavor. My family really loves the zesty italian salad dressing mix, too.

  21. I used 4 cups of broth with the one cup of water to cut back on the liquid a bit. I am not a soup person but this sounded so simple and yummy with the ravioli. When I took the chicken out to shred, I sprinkled some garlic powder, more italian seasoning, and extra pepper on it. This was SO good and tasty. It is also husband approved, and it has been added to my kitchen cookbook!

  22. After reading the reviews, I added more seasonings (perhaps doubling them). Once it was done it still needed some help for my tastes, a quick shake of salt, pepper and red pepper did it!. I didn’t use water, just an extra cup of broth (both unsalted and low sodium). The onion was overwhelming, so I skimmed most of them off the top. Next time I will try sautéing them as suggested by others – just using less. I cooked the tortellini separately so that the soup could be frozen and used later with a different starch – rice or noodles. Everyone in my family really liked it – just tweet the seasonings to suit your buds!

  23. We made this last night and it was a huge hit with my family!!! I am not crazy about chicken noodle soup but loved it with the tortellini. We are adding this to the list of slow cooker meals we make. Thanks!!!!

  24. I haven’t used tortellini for years, but then always used dried. When would be the best time to add that?

  25. Beverly Boddie says:

    where do you get the fresh tortellini From

  26. I plan on try this soon and I’ve been reading the reviews about the flavor. Do you think using the meat from a rotisserie chicken would help because they are pretty well seasoned.

  27. I ended up making this today but tweaked a few things for what we had. I used frozen chicken breast (3 medium sized), sautéed the vegetables in a good amount of olive oil so I would have some extra to put in the soup. I only did 1 tsp of the Italian seasoning but added lots of pepper. For noodles I used organic brown rice & quinoa fusilli. I put them in around 30 minutes before end time which was a tad long but I was being cautious as I’ve never cooked them before. It had great flavor and I would definitely make it again.

  28. OK, store bought store bought tortellini but store packaged broth? Really? How about using legs and thighs, and making real soup with celery, onions, carrots, garlic and bay leaf? Nice idea but it would be easy, tastier, healthier and cheaper to make the soup fro scratch in the slow cooker…

  29. Kelley, just made this recipe and it turned out great. I’m not very good at planning ahead, so I did it stovetop instead of crockpot. It’s a very filling meal, especially with a salad and roll. I put the whole package of tortolini in and probably should’ve used a little less, so I added water and a boullian cube. Next time I will try it in the crockpot. Thanks for the recipe!

  30. made this last night. instead of a slow cooker, I used my pressure cooker and cooked it for only 40 minutes. the chicken fell apart by just looking at it. I used fresh tortellini’s and only took 10 minutes to cook inside the already cooked soup. soooo good!

  31. Ok I made this today and it was was so good!! I did change a few things to make it more flavorful. I use boneless chicken thighs and I browned them in olive oil and seasoned with pepper and salt. I added an extra bay leave and an extra stak of celery. When I put the tortellini in I added more garlic, salt, pepper and Italian seasoning. Will definitely be making this again. I also only cooked it for 4hrs and 15 mins.

  32. Very disapointed. it did not have any flavor and the broth was very weak.
    after shredding the chicken towards the end I feel like there was to much chicken
    and it over powered the vegetables and hard to chew and there was no flavor in
    the chicken. This needs something to spice it up.

  33. That looks delish! I have soup for lunch almost every day, comfort food … Def making this one 😉

  34. Kimberly Redd says:

    I just made this for my family tonight and the kids didn’t care for the tortellini but I used dried tortellini from aldi, I don’t recommend that. My husband had seconds but requested for it to be a creamy sauce which would compliment the tortellini better. Could I just add cream of chicken soup with a roux (sp?) to thicken it up?

  35. This was very good but I added additional seasonings and some butter at the end to bring the flavors together. I cooked tortellini separately and added them to each bowl before ladling soup into the bowl.

  36. The secrecy to good soup is adding fat in at the end. Olive oil or butter willful the trick!
    I also use chicken thighs bone in as well. The bones and thighs add lots of flavor. You just remove the bones when shredding.

  37. Was thinking of adding something like spinach, endive or escarole to this. Thoughts?

  38. I made the soup and it tasted bitter, no flavor

  39. I made the soup and it tasted bitter, no flavor, I some tyme

  40. I don’t have a slowcooker. Could I make this in a large pot instead? (If it’s relevant, I think the pot is heavy bottom but I’m not certain.)

  41. This recipe was great, but I made some changes (even before reading some of the comments). I used a red onion as well as onion powder and 2 tablespoons of minced garlic as well as garlic powder. Instead of using Italian seasoning, I used dried parsely, thyme, oregano, and sage…very liberally. I find that crockpot recipes need about twice the amount of seasoning than they usually call for. I also added some hot red pepper flakes for a little bit of kick. I cooked on low for 12 hours (overnight) and used the three cheese fresh tortellini from Olivier. I seasoned with salt and pepper as well prior to turning on the crockpot…again using very liberally. It turned out really flavorful and a big hit!

  42. This is similar to the soup I make but I always through in a few bone in pieces. That is what gives the broth the flavor. Plain boneless skinless chicken does not give off flavor so just be sure you through in a couple bone in chicken thighs to give it that extra flavor.

  43. I made this tonight, and we loved it! So easy and comforting!

  44. Gonna try this in my power pressure cooker xl. Will take about an hour and a half total and I can saute the chicken and veggies right in the cooker before I put the cover on.

  45. To be clear, I am rating this recipe 3 stars, but it would only allow me to put 5. This soup isn’t bad, it simply needs chicken boullion granules added to the broth for flavor. I recommend Knorr.. about 1 loose tsp per cup of broth (or to taste). I also think the cooking time is a little too long because the chicken came out a bit dry, and that’s very rare when cooked in a crock pot (it’s usually super tender cooked this way). However, if cooking time is reduced I don’t think the celery and carrots would be cooked well I enough. I think maybe cooking them for a while before adding the chicken would be optimal, I just haven’t experimented to try to figure it out. I’m not sure I will be making this again using tortellini, but it is a good and simple base for a regular slow cooker chicken noodle or chicken with rice soup. I agree with the notion that a cheese tortellini soup would be better with a creamy tomato like broth.

  46. Would it be okay to cook this on high and cut time in half???

  47. STOP, STOP! All of you. THis is failproof!
    1box of Jewish chicken soup and matzoball mix. Manashevitz or streits. I box of chicken broth. Swanson or other brand. 1 cup of water.
    Follow the recipe for the rest of recipe. Add all in crock pot at the same time except the tortillini. Cook 6 hours. Can’t miss! Try the matzo balls too. Delish…….

  48. Dee spinelli says:

    I made this last week. True to recipe. I will do it again. But I will skip the extra cup of water. It really takes away the flavor. And I’ll prepare the tortellini and keep on the side. So it doesn’t blow up in the soup if there are leftovers. Also. Less onion. Or maybe bigger pieces so they can be removed.

  49. René McKervey says:

    I followed the recipe fairly closely, the only things I changed was adding pre-cooked chicken from the tragger at the same time as the fresh tortellini. I also added more of the spices as you need more in a crock pot, mushrooms and added cream of chicken soup for thickness and flavor. This turned out fantastic, great base recipe.
    Thanks for sharing!

  50. You definitely have to add some more flavor to this, but when you do it will turn out amazing! I made my own broth and added a little garlic powder, onion powder, a bit more italian seasoning and some oregano. Topped with a little parmeson cheese with a french roll. Even my picky one year old loved it!

  51. Made this for the family last night and we absolutely LOVED it. Will become a regular at our house. For anyone who says it lacks flavor, remember SALT IS YOUR FRIEND. Even a rich, slow simmered stock will taste bland at first. But add salt and the natural flavors magically appear. You might feel like you’re adding too much salt at the end but don’t worry because I guarantee your soup will still have way less sodium than comercially prepared soup. Also a few grinds of black pepper in the end give it a nice kick as well.

  52. I skipped adding in the water and also added in extra Italian seasoning, some dry dill and then also added in a packet of dry onion soup mix instead of adding chopped onion. It was flavorful and so delicious. I also tossed the veggies in some Lawrys seasoning salt before adding them to the broth and cooking. I believe this really helped the with overall flavor.

  53. Can you cook This recipe on high for 3-4 hours instead of low for 6? I would like to make it tonight but started it late. Thank you!

  54. This recipe is easy enough for beginners and provides a great basis for a delicious meal! I always season and sauté my chicken, then the vegetables in the same pan. I also use a chicken stock instead of the broth and add an extra cup (instead of the water.) Without the extra seasoning and sautéing, the recipe is quite bland. You could always chop up your veggies the night before to make this a super quick, hasslefree morning! I pair this soup with a tomato, basil grilled mozzarella cheese sandwich. Yum! I have everything in the slow cooker now and it already has the house smelling marvelous! Bon appetite!

  55. Instead of chicken breasts which have no flavor use chicken thighs then take them out and shred the chicken and add it to the pot. Thighs have fat so it gives the soup good flavor. I added bouillon cubes to the broth and water. No bay leaves as I did not have any.

  56. This lacks flavor, but that can be remedied quickly! I used 1 tsp salt, 1/2 tsp black pepper,4 tsp ital seasoning, 2 tsp parsley, 2 bay leaves (but I’m not sure if they still had flavor).

  57. How should I adjust the time (if at all) if I don’t use any chicken at all?
    Thank you! Can’t wait to try it tomorrow!

  58. I thought this was really good soup. Maybe a bit too watery, so Ill cut out a couple of cups of broth/water next time. I used bone-in chicken thighs as I like the taste of thighs better. Going to make it for my daughter this weekend. She is excited… lol

  59. Christine says:

    Love the soup! I added a few handfuls of spinach after the Tortola I were cooked. Then a little bit of fresh grated Parmesan cheese.

    • That sounds great! I love how you made it your own! Thank you for sharing! Xo

      Your Recipe Critic,
      Alyssa

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