Slow Cooker Chicken Tortellini Soup

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

amazing-tortellini-soup-chef-savvy

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!

tortellini-soup-chef-savvy

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!

 

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

Save

Slow Cooker Chicken Tortellini Soup

Prep Time 5 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 20 minutes
Author Kelley
Servings 4
Course Dinner, Main Course, Soup
Cuisine American, Italian, Italian American

Ingredients

  • 1 1/2 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.
Nutrition Facts
Slow Cooker Chicken Tortellini Soup
Amount Per Serving
Calories 450 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g15%
Cholesterol 129mg43%
Sodium 572mg24%
Potassium 1129mg32%
Carbohydrates 35g12%
Fiber 4g16%
Sugar 5g6%
Protein 52g104%
Vitamin A 7707IU154%
Vitamin C 7mg8%
Calcium 131mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Kelley

Kelley is the photographer and chef behind 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.

Read More Posts by Kelley

Visit Kelley's Website

Categories
ChickenCrockpot/Slow-CookerPasta Dishes

Comments

Leave a reply
  1. 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.

  2. 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.

  3. 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!

  4. 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!

  5. 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.

  6. 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).

  7. 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

  8. 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.

  9. I Made This Soup Last Night, I Browned The Chicken In Garlic Oil, Then Did Same With Onion, Added Into Slow Cooker With 3 Tablespoons Of Crushed Garlic, 4 Teaspoons Italian herbs, 2 Teaspoons Of Salt And Pepper, Did Everything As Else As Recipe Stated, I Did Leave THe Cup Of Water Out And I Added 2 Crushed Chicken Stock Cubes, Cooked For 3 1/2 Hrs Then added Frozen Ham And Cheese Tortellini For 15minutes, Scrumpious 🙂

  10. Made this recipe today but added a few items and made some changes. First seasoned 2 boneless skinless chicken breasts and one chicken thigh with bone and skin with salt and pepper. Then browned rhe onion and celery. Put all in slow cooker along with about twice the amount of Italian seasoning, a medium can of diced Italian tomatoes a generous amount of parsley, about a half pound of carrots, and about 7 cups of chicken stock. Cooked on high for 4 hours. Shredded the chicken, retuned it to pot and tested the flavor. Was perfect. Added whole pkg of tortellini ack cooked for about 10 minutes. This was outstanding. New keeper for sure.

  11. For the SLOW COOKER CHICKEN TORTELLINI SOUP, can you substitute the Tortellini for some other pasta as my husband doesn’t care for thick pasta in soups!

    1. Yes, of course!! The great thing about tortellini is it is thicker pasta and sometimes is wrapped in cheese. Since he doesn’t like it I would recommend not cooking the pasta as long so it doesn’t become soggy since another pasta will not be as thick. Hope that helps! XOXO

  12. Hi…I know this says it serves 4, but I was wondering if you could give a what the serving size would be in cups? thank you!

  13. Can this be cooked on high instead, if so for how long? Also would I still add pasta at last 15min if I got the refrigerated tortellini? Thanks.

  14. I made this over the weekend and it was perfect comfort food for my daughters cold. Its not letting me give it 5 stars!! Now sure why! And, I wonder if there’s a way to thicken this up or add some creaminess?

  15. This was my first crockpot soup! I have always made soup on the stove top, but I think I will be making soups in my crockpot from now on! So nice to not have to attend to the soup as it cooks! My husband said that this Chicken Tortellini Soup seemed like it came from a fancy restaurant. We both liked the tortellini in the soup. Have only had tortellini with tomato sauce before this. I think I will eliminate the garlic, Italian seasoning and bay leaves next time, though. It seemed too spicy to me. I took the suggestion from the comments to cook the chicken in a skillet and also cook the vegetables before adding everything to the crockpot. Very delicious that way! I used a bit of butter in cooking the chicken and the vegetables and cut up the chicken before I cooked it in the skillet. Thank you for inspiring me to learn new ways of making soup!

  16. Cheese tortellini in my store comes dried, fresh and frozen; which did you use? If dried do you cook it first? If frozen do you defrost?

  17. Thank you! This soup was a family hit! I wasn’t organized enough to throw this in a crockpot so I used my multipot instead (frozen chicken and all). In 20 minutes I had a full flavor soup and my house smelled amazing. Only other deviation from recipe was I added zucchini, because I had some that needed to be used. We are already looking forward to enjoying this soup again.

  18. I’d like to make this in an Instant Pot, rather than a slow cooker. Plan to sautée the chicken pieces briefly in the IP to improve their flavor, reduce the amount of liquid and add the tortellini in at the same time. Based on the amount of chicken, I’m thinking an 8 minute cook, with quick release of the pressure.
    Would love to hear your thoughts on that!

  19. super tasty & great recipe, took more like 7.5 hours in my slow cooker for the onions to break down and become soft enough. garlic i had went bad so used garlic powder and tasted great!

  20. 5 stars
    I have found that adding “Better than Bouillon” chicken base (paste) to this and any other slow cooker chicken soup recipes always fixes bland soup base. I add one or two teaspoons to taste after it’s finished cooking instead of just plain salt. Love this recipe.

  21. Pretty and light tasting. But really lacked flavor. I even used 2 tsp of Italian seasoning. And you had better eat the whole pot right now or those tortellini’s will become swollen and gooey in an hour, even if you shut the pot off.

  22. I have to say this is real easy to make and came out amazing. The only thing that I was missing was the garlic cloves to i just put in lots of garlic powder. I had a shoulder replacement 2 weeks ago and was still able to make it. I also put it on high for 4 hours and still came out amazing. Will have to make this when it’s winter and can it up to have on the cold days or nights. Thank you for the amazing and easy recipe

  23. I noticed the comment from Susan Hill as for the tortellini I just boiled that in a separate pot with water so when everyone was ready to eat u put the tortellini on the bottom of bowl and then pour the warm soup over it and it warms them up. Also then if you have leftovers you can make chicken noodle soup chicken rice soup and so on. Great leftovers. As far as flavor mine was amazing I never messure spices I just keep shaking and tasting. Since everyone has different taste buds. I don’t like a salty soup so this was perfect for me. Did u use the bay leaves?

  24. I diced the carrots (I used more than the recipe called for), celery, onion & garlic and put in crockpot. I lightly seasoned both sides of chicken breasts with poultry seasoning and McCormick’s rotisserie seasoning, and placed them on top.
    I did all of this the night before, and kept crockpot in fridge. The next morning, I used 7 cups broth (3.5 low sodium, 3.5 regular) with 2 bullion cubes and 1 teaspoon Italian seasoning. I also used a large package of tortellini (about 4 cups)….it was AMAZING!
    I think doing the veggies and chicken the night before really let the flavors combine and shine; this recipe is a keeper for sure, and I will be making it frequently in the cold months ahead!

Leave a Reply

Your email address will not be published. Required fields are marked *