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Slow cooker chicken tortellini soup is loaded with chopped vegetables, shredded cooked chicken, and cheesy tortellini all slow-cooked in a flavorful chicken broth. It’s definitely a dinner the whole family will love!
Adding 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, this delicious Creamy Tuscan Garlic Tortellini Soup or this classic Creamy Sausage Tortellini Soup. You will have a hard time picking out which one is your favorite!
A Reader’s Review
Absolutely delicious!! This soup is soooo good and so simple! Never any leftovers on this! I highly recommend you try this one!
Slow Cooker Chicken Tortellini Soup
This slow cooker chicken tortellini soup is the best of the best! Who doesn’t love a soup that has veggies and cheesy noodles? It’s a fun and easy twist on the classic chicken noodle soup. I especially love this soup because you can make it in the crockpot! That means little to no prep time and lots of flavors. This soup simmers low and slow for 6 hours!
Not only is it easy to make, and you come home to your house smelling delicious, but you can use frozen tortellini, which then makes the process so much easier! This soup takes very little prep, and the reward of the finished dish is absolutely delicious. Serve it with some rolls and then a yummy salad. Your entire family will love it!
Ingredients in 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. Check out the recipe card at the bottom of the post for exact measurements.
- Chicken Breast: I used boneless, skinless chicken breasts in this recipe.
- Vegetables: Onions, carrots, and celery make this similar to a classic chicken noodle soup.
- Garlic Cloves: You can use fresh garlic cloves or minced garlic from your fridge. 1/2 teaspoon equals about one clove of garlic.
- Chicken Broth and Water: I used low-sodium chicken broth as the base of this soup.
- Bay Leaves: The bay leaves add seasoning to the soup.
- Italian Seasoning: You can buy this at the store or make it at home using this recipe.
- Tortellini: You can use fresh or frozen tortellini! Just add a little bit of extra time if you are using frozen tortellini.
- Fresh Parsley: This is a garnish that is optional.
- Salt and Pepper: These will enhance the soup’s flavors.
Let’s Make Some 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 that in about 15 minutes before serving, so they don’t get mushy!
- Add Ingredients: Add all of the ingredients to a slow cooker except for the tortellini.
- Cook: Cook on low for 6 hours.
- Shred chicken: Remove the cooked chicken from the slow cooker and then shred (or cube) and add back to the slow cooker.
- Add Tortellini: With 15 minutes left then you can add the tortellini to the soup.
- Season: Season with salt and pepper to taste. Discard bay leaves and then serve immediately with chopped parsley, if desired.
Easy Tips
This chicken tortellini soup is one of my favorites! 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 sizes and all about the same width. This will ensure the vegetables cook throughout during the same time. Then, the larger veggies won’t become mushy while it cooks!
- Fresh is Best: Fresh tortellini cooks quicker compared to frozen. If you are using frozen tortellini, then add a little more time to cook them longer in the slow cooker.
- 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
This recipe is great for busy nights and making ahead or using as a freezer meal. Here are the instructions on how you can store this soup or make this ahead of time!
- 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 the tortellini pasta once the soup is warmed through.
- 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 to the slow cooker to cook.
- Can you Freeze Chicken Tortellini Soup? Yes! Once your soup has completely cooled, either leave out the tortellini or remove the tortellini before placing them in a ziplock bag. Place in the freezer, laying flat for up to one month. When ready to eat then simply place in the refrigerator overnight until it is thawed.
- How to Reheat 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.
More Delicious Soup Recipes
Our family can’t make it through the cold winter months without a LOT of soup! Luckily, I have so many delicious soup recipes for you to try that they will last you all winter long too. Try some of them out, there is definitely at least one or two that you will go back to over and over again!
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Slow Cooker Chicken 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
- Add all of the ingredients to a slow cooker except for the tortellini.
- Cook on low for 6 hours.
- Remove the cooked chicken from the slow cooker and shred or cube and add back to the slow cooker.
- Add in the tortellini and cook for 15 minutes or until they are cooked all the way through.
- Season with salt and pepper to taste. Discard bay leaves and serve immediately with chopped parsley, if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.
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!
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!
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…
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.
Also, it only ended up being 196 calories per portion. Ours ended up making 8 portions.
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.
where do you get the fresh tortellini From
I haven’t used tortellini for years, but then always used dried. When would be the best time to add that?
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!!!!
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!
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!
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.
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!
My family loved this soup!! My husband asked for seconds and that is definitely a compliment! Great Job!
I made this yesterday and I have to say it was totally lacking in flavor…about the blandest soup I have ever tasted.