Crockpot Chicken Tortellini Soup is a cozy, comforting bowl filled with tender chicken, soft cheese tortellini, and a rich, flavorful broth simmered all day. It’s the perfect dish when you want something warm and satisfying without spending a lot of time in the kitchen. The slow cooker does all the work, letting the flavors blend beautifully, making every spoonful taste like a little hug.
I love how easy this recipe is to throw together in the morning, then come back to a house that smells amazing and a meal that’s ready to go. The cheese tortellini adds a nice, chewy texture that pairs perfectly with the tender bits of chicken and veggies. It’s a soup that feels both filling and fresh, which makes me want to keep making it again and again on chilly days.
My favorite way to serve this soup is with a slice of crusty bread or a sprinkle of fresh Parmesan on top. It’s a meal that brings warmth to the table and always gets everyone asking for seconds. Whether you’re feeding a family or just craving some simple deliciousness, this Crockpot Chicken Tortellini Soup is a winner every time.
Key Ingredients & Substitutions
Chicken breasts: They cook tender and shred easily in the crockpot. You can swap for chicken thighs if you want more moisture and richness.
Chicken broth: Use low sodium to control saltiness. If unavailable, vegetable broth works well for a lighter touch or a richer flavor.
Cheese tortellini: Fresh refrigerated tortellini cooks nicely in the soup. For gluten-free options, try GF tortellini or use gnocchi or small pasta.
Carrots, celery, and onion: Classic soup veggies give sweetness and texture. You can add spinach or kale near the end for extra greens.
Herbs & spices: Dried basil, oregano, thyme add classic Italian note. Feel free to use fresh herbs if you have them—add fresh parsley right before serving for a bright flavor.
How Can I Keep Tortellini from Getting Mushy in the Soup?
Tortellini cooks fast, so timing is key to keep it tender but not mushy. Add it during the last 20 minutes of cooking. Here’s how:
- Shred the cooked chicken first, then stir tortellini into the hot soup.
- Cover and cook on high heat for about 15–20 minutes.
- Check occasionally; tortellini should be soft but still hold shape.
- If leftovers, store tortellini separately or add it fresh when reheating.
This way, your tortellini stays perfect, and your soup keeps its wonderful texture and flavor.
Equipment You’ll Need
- Crockpot/slow cooker – this does the slow cooking for you, making the chicken tender and the flavors blend well.
- Cutting board and sharp knife – to slice carrots, celery, and onion easily.
- Measuring spoons and cups – help you get the right amounts of broth and spices.
- Tongs or forks – great for shredding the chicken once it’s cooked.
- Ladle – makes serving the soup simple and mess-free.
Flavor Variations & Add-Ins
- Swap chicken for turkey breast for a leaner protein with a similar texture and mild taste.
- Add fresh spinach or kale in the last 10 minutes for extra color and nutrients.
- Use sun-dried tomatoes instead of regular tomatoes to add a sweet, tangy twist.
- Stir in a little Parmesan cheese or a dollop of pesto before serving for a cheesy or herbal boost.
How to Make Crockpot Chicken Tortellini Soup?
Ingredients You’ll Need:
Main Soup Ingredients:
- 1.5 pounds boneless, skinless chicken breasts
- 6 cups chicken broth (low sodium preferred)
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 9 ounces refrigerated cheese tortellini
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon olive oil (optional, for sautéing garlic/onion)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 3 to 7 hours cooking time in the crockpot, depending on your setting. You’ll add the tortellini in the last 20 minutes to avoid it getting mushy. So, plan for a total of about 3 to 7.5 hours with most of the time hands-off, letting the slow cooker do the work.
Step-by-Step Instructions:
1. Prepare the Ingredients:
Place the chicken breasts at the bottom of your crockpot. Then add the sliced carrots, celery, diced onion, and minced garlic on top. This layering helps everything cook evenly.
2. Add Broth and Seasonings:
Pour in the chicken broth. Sprinkle in dried basil, oregano, thyme, crushed red pepper flakes (if using), salt, and pepper. Stir gently to combine without disturbing the layering too much.
3. Slow Cook the Soup:
Cover the crockpot and cook on low for 6-7 hours or high for 3-4 hours. This slowly cooks the chicken and softens the vegetables, creating a rich, flavorful broth.
4. Shred Chicken and Add Tortellini:
Once cooked, remove the chicken breasts carefully and use two forks to shred the meat. Return the shredded chicken to the crockpot. Then stir in the cheese tortellini, cover again, and cook on high for about 15-20 minutes, or until the tortellini is tender but still holds shape.
5. Final Seasoning and Serve:
Taste your soup and add any additional salt, pepper, or herbs as needed. Ladle into bowls and garnish with fresh chopped parsley and a bit of black pepper. Serve hot with crusty bread or grated Parmesan on the side if you like!
Can I Use Frozen Chicken in This Recipe?
Yes, but make sure to thaw the chicken completely before adding it to the crockpot for even cooking. You can thaw it overnight in the fridge or use the cold water method for quicker thawing.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can assemble the soup ingredients in the crockpot insert, cover, and refrigerate overnight. Just start cooking in the morning and add the tortellini toward the end.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. To keep the tortellini from getting mushy, consider storing it separately and adding it fresh when reheating.
Can I Substitute the Cheese Tortellini?
Yes, you can use spinach tortellini, meat tortellini, or even small pasta shapes like mini shells or gnocchi. Just adjust the cooking time accordingly and add these in during the last 15-20 minutes.
