Crockpot Chicken Tortellini Soup is a comforting and delicious meal that’s easy to make and full of tasty ingredients. Tender chicken, cheesy tortellini, and a mix of fresh vegetables all slow-cooked together in a savory broth create a bowl that feels like a warm hug on a chilly day.
I love how this soup practically makes itself in the crockpot while I go about my day. The aroma of the chicken and veggies cooking low and slow always makes me excited to sit down for dinner. Adding the tortellini towards the end keeps it perfectly tender and helps the soup stay silky without getting mushy.
My favorite way to enjoy this soup is with a sprinkle of parmesan cheese and a side of crusty bread for dipping. It’s great for family dinners or when friends come over, because everyone loves a bowl that’s both hearty and cozy. Honestly, it’s become one of those easy go-to meals I always keep in mind when I want something simple and satisfying.
Key Ingredients & Substitutions
Chicken: I use boneless skinless chicken breasts or thighs. Thighs are more tender and juicy, but breasts work well too. For convenience, rotisserie chicken can be shredded and added later.
Cheese Tortellini: Fresh refrigerated tortellini cooks quickly and adds cheesy goodness. You can substitute frozen tortellini, but cook it a bit longer. Gluten-free pasta works too if needed.
Vegetables: Onion, carrots, and celery make a classic flavor base. You could add mushrooms or spinach if you like more greens. Using fresh garlic brings great aroma, but garlic powder works in a pinch.
Herbs and Spices: Dried basil, oregano, and thyme add warmth. Fresh herbs can be used at the end for brighter flavor. Crushed red pepper flakes bring a gentle heat, but leave them out if you want mild soup.
Broth: Low sodium chicken broth is best so you can control saltiness. Vegetable broth is a good substitute if you want a lighter option or for a milder taste.
How Do You Prevent Tortellini from Getting Mushy in the Slow Cooker?
Tortellini cooks fast and can turn mushy if left too long in the crockpot. Here’s my tip to keep it just right:
- Cook the chicken and veggies first in the crockpot, about 6 hours on low or 3-4 on high.
- Remove the chicken, shred it, then add it back to the soup.
- Add the tortellini last, about 20-30 minutes before serving, and cook on high.
- Keep an eye on the pasta; once tender, it’s ready to eat. If you need more time, add a splash of broth to keep it moist.
This way, the tortellini stays soft but not mushy, giving you a wonderful texture in every bite.
Equipment You’ll Need
- Crockpot or slow cooker – perfect for slow-cooking the chicken and veggies while you relax.
- Sharp knife – makes chopping onions, carrots, and celery quick and easy.
- Cutting board – protects your counters and gives you a sturdy surface to chop on.
- Slotted spoon or tongs – handy for removing and shredding the cooked chicken.
- Wooden spoon – great for stirring ingredients gently without scratching your crockpot.
- Measuring cups and spoons – help you get the seasoning and liquids just right.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage to add a spicy, rich flavor that pairs well with the tortellini.
- Add fresh spinach or kale near the end for a boost of color and nutrients.
- Use sun-dried tomatoes instead of canned diced tomatoes for a deeper, slightly sweet tomato flavor.
- Stir in a splash of pesto before serving to add bright herbaceous notes.
How to Make Crockpot Chicken Tortellini Soup
Ingredients You’ll Need:
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 6 cups chicken broth (low sodium preferred)
- 1 medium onion, diced
- 2-3 carrots, peeled and sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme (optional)
- 1/2 teaspoon crushed red pepper flakes (optional, for a slight kick)
- Salt and pepper to taste
- 1 (9 oz) package refrigerated cheese tortellini
- Fresh parsley or basil, chopped (for garnish)
- Grated Parmesan cheese (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, plus 6-7 hours slow cooking on low (or 3-4 hours on high). You’ll finish by adding the tortellini last 20-30 minutes before serving to keep it tender. Total time around 7 hours, mostly hands-off cooking!
Step-by-Step Instructions:
1. Prepare the Base:
Start by placing the chicken breasts or thighs into the bottom of your crockpot. Then add diced onion, sliced carrots, diced celery, minced garlic, the canned diced tomatoes with their juices, and the chicken broth.
2. Season and Cook:
Sprinkle the dried basil, oregano, thyme (if using), crushed red pepper flakes (if you like some heat), plus salt and pepper over the ingredients. Gently stir to combine everything. Cover your crockpot and cook on low for 6-7 hours, or on high for 3-4 hours, until chicken is cooked through and vegetables are tender.
3. Shred and Add Tortellini:
Carefully remove the chicken from the crockpot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the soup. Next, add the refrigerated cheese tortellini and cook on high for 20 to 30 minutes more, or until the tortellini is just tender but not mushy.
4. Final Touches and Serve:
Taste your soup and add more salt and pepper if needed. Ladle the delicious soup into bowls, garnishing with fresh chopped parsley or basil and a sprinkle of grated Parmesan cheese. Serve hot, maybe with crusty bread or a crisp side salad.
This heartwarming soup makes a satisfying and easy meal perfect for any day when you want something comforting yet quick to prepare.
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before adding it to the crockpot. Thaw in the fridge overnight or use the cold water method for quicker thawing. This helps ensure even cooking and keeps your soup safe.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup up to the point before adding tortellini, then refrigerate for up to 2 days. When ready to serve, reheat gently and add the tortellini last, cooking until tender to prevent it from getting mushy.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Because tortellini absorbs broth over time, it’s best to keep leftover soup separate from cooked pasta or add fresh tortellini when reheating.
Can I Substitute Another Pasta for Tortellini?
Yes! Small pasta shapes like orzo, mini shells, or ditalini work well. Add them during the last 15-20 minutes of cooking so they don’t overcook and become too soft.
