It’s one‑pot comfort: dump the ingredients into the slow cooker, come back hours later and you’re ready.
The combination of chicken, vegetables and cheesy tortellini gives you hearty texture and flavor in every spoonful.
It’s easy to adapt (make it creamy, add greens, change pasta, etc.).
Great for busy weeknights or letting dinner cook while you get other things done.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breasts
onion, diced
carrots, peeled and sliced or diced
celery, sliced (optional but adds good flavor)
garlic, minced
chicken broth (low sodium is a good choice)
water (in some versions)
bay leaves (optional)
Italian seasoning (or a mix of dried basil, oregano, thyme)
salt and pepper to taste
cheese tortellini (fresh or frozen; add near the end so it doesn’t overcook)
fresh parsley for garnish (optional)
Optional add‑ins/variations: fresh spinach or kale, cream or half‑and‑half for a creamier base
Directions
In your slow cooker, layer the chicken breasts, onion, carrots, celery (if using), garlic, chicken broth (and water if called for), bay leaves, Italian seasoning, salt and pepper.
Cover and cook on low for about 6 hours, or on high for about 3‑4 hours, until the chicken is cooked through and vegetables are tender.
Remove the chicken from the slow cooker and shred it with two forks, then return the shredded chicken to the pot.
With about 15 minutes left of cooking time, add the cheese tortellini to the slow cooker. Cover and cook on high (or maintain high if already there) until the tortellini is tender.
Taste and adjust seasoning (salt & pepper). Discard bay leaves. If you’re using parsley, stir it in or sprinkle on top.
Serve hot, ideally with crusty bread or a side salad.
Servings and timing
Servings: approximately 6 people.
Prep time: around 10–15 minutes (mostly chopping vegetables and seasoning). for the chicken/vegetables; plus ~15 minutes for the tortellini at the end.
Total time: ~6 h 15 min (low) or ~3 h 30 min (high) including the tortellini addition.
Variations
For a creamy base, stir in ½‑1 cup of heavy cream or half‑and‑half when adding the tortellini. Some recipes add it right before the tortellini.
Add greens such as fresh spinach or kale in the last 10 minutes for extra color and nutrients.
Use rotisserie chicken instead of raw breast to reduce cook time—just add tortellini at the end and heat through.
Swap cheese tortellini for spinach & ricotta tortellini, or use gluten‑free tortellini if the diet requires. Real Food Whole Life
Add extra veggies: mushrooms, zucchini, or peas make good additions—just ensure you have enough broth to cover.
For a richer flavor, use bone broth instead of standard chicken broth.
Storage/Reheating
Storage: Let the soup cool, then store in an airtight container in the refrigerator for up to 3‑4 days. Note: the tortellini may continue to absorb liquid and soften over time. Freezing: It’s best to remove or omit the tortellini if freezing, because pasta tends to become mushy when frozen and reheated. Freeze the soup base only (chicken, veggies, broth) in a freezer‑safe container for up to 2‑3 months. Reheating: Thaw in the refrigerator overnight if frozen. Reheat gently on the stovetop over medium‑low heat, stirring occasionally. If the soup is too thick (because tortellini absorbed liquid), add a splash of broth or water to restore consistency. If you omitted tortellini in freezing, cook fresh tortellini separately and add before serving.
FAQs
1. Can I use frozen chicken breasts instead of fresh?
Yes — you can add frozen chicken breasts into the slow cooker, but it will extend the cooking time (especially on low). Just ensure they reach safe internal temperature before shredding.
2. Will the tortellini get too soft if cooking the whole time?
It might. That’s why many recipes recommend adding the tortellini only in the last 10‑15 minutes of cooking so they stay tender and don’t turn mushy.
3. Can I make this vegetarian?
Yes, with modifications: use vegetable broth instead of chicken broth, omit the chicken (or use a plant‑based chicken substitute), and add extra vegetables. Use vegetable‑filled tortellini if desired.
4. How can I make it spicier or more flavorful?
You can add red pepper flakes, smoked paprika, or a dash of hot sauce. Also adding fresh herbs (like chopped basil or parsley) at the end enhances flavor.
5. Do I need to brown the chicken first?
No — this recipe is designed for a slow cooker dump‑and‑go method, so you can skip browning. The chicken will become tender during the slow cook. This simplifies prep.
6. What size slow cooker do I need?
A 6‑quart (or larger) slow cooker is recommended, especially if you’re including tortellini and lots of liquid—so everything fits comfortably.
7. Can I use dried tortellini instead of fresh or frozen?
You can, but dried tortellini takes longer to cook and may absorb more liquid. It’s often better to use fresh or frozen tortellini and add it toward the end to preserve texture.
8. Can I prepare ingredients ahead of time?
Yes — you can chop the vegetables and store them in the fridge beforehand. If using already‑shredded cooked chicken, you could add it toward the end instead of starting raw for a faster version.
9. What if my soup is too thin or too thick?
If it’s too thin: let it cook uncovered for the last 10–15 minutes to reduce liquid or add a little thickener (like a cornstarch slurry).
If it’s too thick: stir in additional chicken broth or water when reheating or before serving.
10. Is this freezer‑friendly?
Yes but with caution: for best results freeze the soup base without the tortellini. Thaw and add fresh or separately cooked tortellini when ready to serve. This prevents pasta from becoming overly mushy.
Conclusion
This Slow Cooker Chicken Tortellini Soup is a reliable go‑to for when you want a wholesome, comforting meal with minimal effort. With tender chicken, flavorful vegetables and cheesy tortellini, it checks all the boxes. Whether you serve it on a chilly evening, bring it to a friend, or plan for leftovers, it’s simple to prep and satisfying to eat. Give it a try, and you’ve got a dinner that practically cooks itself!
This Slow Cooker Chicken Tortellini Soup combines shredded chicken, vegetables, and cheesy tortellini in a savory broth. It’s a comforting, hands-off meal made in the slow cooker, perfect for busy weeknights or cozy weekends.
Author:Catherine
Prep Time:15 minutes
Cook Time:6 hours (low) or 3.5 hours (high)
Total Time:6 hours 15 minutes (low) or 3 hours 30 minutes (high)
Yield:Serves 6
Category:Soup
Method:Slow Cooker
Cuisine:American
Diet:Low Fat
Ingredients
2 boneless, skinless chicken breasts
1 small onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced (optional)
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 bay leaf (optional)
1 teaspoon Italian seasoning (or 1/2 tsp each dried basil and oregano)
Salt and pepper to taste
9 ounces cheese tortellini (fresh or frozen)
2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
In a 6-quart slow cooker, layer the chicken breasts, onion, carrots, celery (if using), and garlic.
Pour in the chicken broth and add the bay leaf, Italian seasoning, salt, and pepper.
Cover and cook on low for 6 hours or on high for 3–4 hours, until the chicken is fully cooked and vegetables are tender.
Remove the chicken, shred it using two forks, and return it to the slow cooker.
About 15 minutes before serving, add the cheese tortellini. Turn the heat to high if not already. Cook until the tortellini is tender, 10–15 minutes.
Taste and adjust seasoning. Remove the bay leaf.
Garnish with chopped fresh parsley if desired. Serve hot with bread or a salad.
Notes
Add 1/2–1 cup of cream or half-and-half with the tortellini for a creamy version.Stir in fresh spinach or kale during the last 10 minutes for extra nutrients.Use rotisserie or pre-cooked chicken to shorten cook time—add with tortellini.Use vegetable broth and plant-based chicken for a vegetarian version.Don’t add tortellini early; it will overcook and become mushy.
