Slow Cooker Chicken Tortellini Soup

Slow Cooker Chicken Tortellini Soup is loaded with chopped vegetables, shredded cooked chicken, cheesy tortellini all slow cooked in a flavorful chicken broth. Dinner the whole family will love!

Adding in tortellini to soups just gives it a little more spunk. Try more soups with tortellini in them like this Slow Cooker Creamy Chicken Tortellini Soup, Creamy Tuscan Garlic Tortellini Soup or Creamy Sausage Tortellini Soup.

Slow cooker chicken tortellini soup in a slow cooker with ladle

Slow Cooker Chicken Tortellini Soup

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!

What you need to make Slow Cooker Chicken Tortellini Soup:

This Chicken Tortellini Soup is comforting at its best!

You won’t go wrong with this flavorful, SO DELICIOUS soup that will warm your soul.

It is quick and easy to make with all the simple ingredients.

Full of delicious flavors and has all the ingredients straight out of your pantry and refrigerator.

This Chicken Tortellini Soup will become a family favorite!

  • Chicken: boneless chicken breast
  • Carrots: medium, peeled and diced
  • Celery: stalks and diced
  • Onion: medium, diced
  • Garlic: cloves that are minced
  • Chicken broth: low sodium
  • Water: part of the broth.
  • Bay leaves: adds in flavoring and is taken out before serving. 
  • Italian seasoning: flavorful seasoning over the chicken. 
  • Cheese tortellini: pasta for thickness and rich flavorings added with the cheese stuffed inside. 
  • Parsley: optional
  • Salt and pepper: to taste

How to make Slow Cooker Chicken Tortellini Soup:

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!

  • Cook in a slow cooker: Add all of the ingredients to a slow cooker except for the tortellini. Cook on low for 6 hours.
  • Cut up chicken: Remove the cooked chicken from the slow cooker and shred or cube and add back to the slow cooker.
  • Add in tortellini and cook: Add in the tortellini and cook for 15 minutes or until they are cooked all the way through.
  • Add toppings and serve: Season with salt and pepper to taste. Discard bay leaves and serve immediately with chopped parsley, if desired.

Slow cooker chicken tortellini soup in a slow cooker with a ladle

Tips for making Slow Cooker Chicken Tortellini Soup:

This chicken tortellini soup is one of my favorites!

It is definitely made often during the winter months.

So simple to add it all into the slow cooker and cook on low all day.

Letting it simmer and smell the soup cook makes my mouth water while waiting for it to finish cooking.

Chicken Tortellini Soup is SO GOOD and can’t be topped with these cheesy tortellini pasta.

Here are more tips on how to make this the BEST Slow Cooker Chicken Tortellini Soup recipe.

  • Cut vegetables: It is best to cut the vegetables into larger chunks and all about the same width. This will ensure the vegetables cook throughout during the same time. The larger chunks won’t become mushy if this soup is reheated or frozen.
  • Fresh is better: Fresh tortellini cooks quicker compared to frozen. If you are using frozen tortellini, add a little more time to cook them longer in the slow cooker.
  • Substitute the tortellini: There are a few other types of stuffed tortellini.
  • Pasta or broth: Add in more tortellini to the soup or more water if you prefer more broth.
  • Creamier broth: Half and half or whipping cream can make this a creamier base broth if you are looking for a creamy broth.
  • Leafy greens: looking for a healthier version with leafy greens?! Try adding kale or spinach to the soup.

Storing Chicken Tortellini Soup:

Great for busy nights and making ahead or using as a freezer meal.

You can’t go wrong with this comforting Chicken Tortellini Soup recipe.

It is easy to make and tastes so good.

Warm up your family with this delicious Chicken Tortellini Soup recipe!

  • Prepare vegetables ahead of time: Trying to get a head start on this soup. Simply chop your vegetables the night before. When ready to make, add it all in the slow cooker to cook.
  • Can you make Chicken Tortellini Soup ahead of time? Yes, this is a great soup to make ahead of time. Simply follow the instructions and leave out the tortellini. Once it is cooked and cooled, place the chicken tortellini soup into a ziplock bag or airtight container. Store in the refrigerator for 4 to 5 days long. When you are ready to warm up, add in the tortellini pasta once the soup is warmed through.
  • Can you freeze Chicken Tortellini Soup? Yes! Once your soup has completely cooled, either leave out the tortellini or remove the tortellini before placing in a ziplock bag. Place in the freezer, laying flat for up to one month. When ready to thaw, simply place in the refrigerator over night until it is thawed.
  • How to warm up Chicken Tortellini Soup: When ready to warm up, place back into the slow cooker or a large pot over the stovetop. Warm up slowly, stirring occasionally. Once the Chicken Tortellini Soup is warmed up, add in the tortellini pasta. Cook until tender and everything is warmed through. 

Looking for more Soup Recipes? Here are my favorites:

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Slow Cooker Chicken Tortellini Soup

5 from 1 vote
Prep Time 5 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 20 minutes
Author Alyssa Rivers
Servings 6 people

Slow Cooker Chicken Tortellini Soup is loaded with chopped vegetables, shredded cooked chicken, cheesy tortellini all cooked in a flavorful chicken broth. Dinner the whole family will love!

Course Dinner, Main Course, Soup
Cuisine American, Italian, Italian American
Keyword chicken tortellini soup, chicken tortellini soup recipe, slow cooker chicken tortellini soup, soup recipe, tortellini soup

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.

Recipe Notes

Updated on January 5, 2020

Original Recipe Posted on November 20, 2015 by Kelley back from Chef Savvy

Nutrition Facts
Slow Cooker Chicken Tortellini Soup
Amount Per Serving
Calories 300 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g10%
Cholesterol 86mg29%
Sodium 381mg16%
Potassium 753mg22%
Carbohydrates 24g8%
Fiber 3g12%
Sugar 4g4%
Protein 35g70%
Vitamin A 5138IU103%
Vitamin C 5mg6%
Calcium 87mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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    1. 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.

      1. 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.

    2. 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.

    3. 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.

        1. 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!

      1. 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!

        1. 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.

          1. 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!

  1. 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??

  2. 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.

    1. 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.

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

  3. 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.

    1. 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!

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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!

  9. 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.

  10. 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!

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

  12. 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.

    1. 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!

  13. 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.

  14. 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!

  15. 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!

  16. 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!!!!

  17. 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.

  18. 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.

  19. 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…

  20. 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!

  21. 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!

  22. 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.

  23. 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.

  24. 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?

  25. 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.

  26. 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.

  27. 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.)

  28. 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!

  29. 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.

  30. 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.

  31. 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.

  32. 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…….

  33. 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.

  34. 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!

  35. 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!

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