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Slow Cooker Creamy Chicken Tortellini Soup is such a delicious and comforting soup. Loaded with carrots, celery, onion, chicken and tortellini, this creamy soup will become a favorite!
Remember how last week is was really hot and in the 90’s and I wished that fall weather would come? Well it came yesterday and got down to 54 degrees. The heater even kicked on last night. We have this cold that is going through our family and now I am the one that has it. So now I am not too sure I am quite ready for this cold weather. 😉
One thing that I love about fall though is soup! Even though I could eat soup all year long, I get even more excited to make it when the cold weather starts to come. And all I felt like this week was a comforting bowl of soup. Since this Slow Cooker Chicken Tortellini Soup went crazy last year, I knew that a creamy version had to make its debut!
This creamy soup is so comforting and such a classic. Carrots, celery, onions, chicken, and tortellini all come together to make this soup hearty and feeling. I love a good and creamy soup and this one hit the spot!
I know that your family is going to love this delicious and creamy soup just as much as we did!
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Slow Cooker Creamy Chicken Tortellini Soup
Ingredients
- 1½ pounds boneless chicken breast
- 3 peeled and diced medium carrots
- 3 diced stalks celery
- 1 diced medium onion
- 3 cloves minced garlic minced
- 6 cups low sodium chicken broth
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 1 cup whole milk
- 1 cup heavy cream
- ¼ cup flour
- 2 cups refrigerated cheese tortellini
- salt and pepper to taste
- chopped fresh parsley for garnish
Instructions
- In a 6 quart slow cooker, add 1½ pounds boneless chicken breast, 3 peeled and diced medium carrots, 3 diced stalks celery, 1 diced medium onion, 3 cloves minced garlic, 6 cups low sodium chicken broth, 1 teaspoon Italian seasoning, and 2 bay leaves. Cook on low for 4-6 hours.
- Remove the cooked chicken from the slow cooker and shred it using two forks. Place it back into the slow cooker.
- In a small bowl whisk 1 cup whole milk, 1 cup heavy cream, and ¼ cup flour. Add it to the slow cooker along with 2 cups refrigerated cheese tortellini. Cook for 15 minutes until tortellini is cooked through and soup has thickened.
- salt and pepper to taste and discard bay leaves. Serve immediately with chopped fresh parsley for garnish, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yumm! But I used only 4 oz salted chicken broth, 1/2 1/2 and heavy cream. added cream cheese and spinach. Very good!
Was milky not creamy
Hi Ms. Alyssa,
I cook soups and stews for large groups of people for their lunch. Frequently, there is food left over and I am always concerned about the recipes. When working with milk and cream, will they divide within the soup when cold? Is it ok to reheat in the crock pot the next day?
Also, some of the people have trouble with gluten. Instead of using flour in your recipes, when I cook, is there a substitute that will work as well that doesn’t contain gluten? Thank you!
Can you cook on high for less time?
Yes! Cook it on high for 3 hours.
There were no tortellini anywhere on island, so I rinsed the pasta sauce off a can of mini ravioli. Used 3 boneless chicken thighs and cut them up at the beginning. Also a bit of parmesan to the cream/flour mix.
Just tried this soup. I didn’t have the time to slow cook it but I wanted to try it anyway. I pressure cooked the chicken in the broth then cooked the carrots while shredding the chicken. It all turned out very nicely. Delicious soup! Thanks again for another fantastic recipe.
To make as a make ahead freezer meal can I freeze”part one” separate from “part two” and doyou think that freezing the milk/cream/flour together is possible?
Can this soup be frozen?
Yes, I always love to food savor my soup! Hope that helps! XOXO
I have the same question as Cheryl. What kind of tortellini do I use in this? It looks delicious! I feel like the refrigerated would fall apart?
I like the refrigerated tortellini best. You cook it at the end of the recipe for about 15 minutes so they wouldn’t be too soggy or fall apart. Hope that helps!! XOXO
I only have frozen tortellini. How would I do those? Thaw in the fridge 1st? Or put in the crockpot early?
I would thaw them first and then add them as directed in the instructions!
Hi, Alyssa! This looks yummy. Perfect for the colder weather, when it comes back to stay. Question about the tortellini: dry? refrigerated? frozen? Thanks!