Slow Cooker Chicken Tortellini Soup is a cozy, “dump and go” crockpot soup loaded with tender chicken, vegetables, and cheese‑filled tortellini all simmered in a flavorful broth (often with a creamy finish). It takes the comfort of classic chicken noodle soup and upgrades it with cheesy tortellini plus the ease of hands‑off slow cooking, making it ideal for busy weeknights, cold days, and meal prep.
What is Slow Cooker Chicken Tortellini Soup?
At its core, Slow Cooker Chicken Tortellini Soup is a chicken and vegetable soup where the broth and chicken cook together for hours in the slow cooker, and cheese tortellini is stirred in near the end so it stays plump and tender. Most recipes start with raw chicken breasts or thighs, carrots, celery, onion, garlic, herbs, and chicken broth all added to the crockpot and left to simmer until the chicken is shreddable and the vegetables are soft. The chicken is then shredded or cubed, returned to the pot, and refrigerated or refrigerated cheese tortellini is added for a short final cook.
Some versions are broth‑based and lighter, while many modern recipes add a creamy element—milk, half‑and‑half, heavy cream, evaporated milk, or even coconut milk for dairy‑free—which transforms the soup into something closer to a creamy chicken tortellini chowder. Tomato‑based variations stir in tomato paste and diced tomatoes for a creamy tomato‑chicken‑tortellini soup, often with spinach and Parmesan.
Equipment
- 5–6 quart slow cooker with lid (standard size for most recipes)
- Cutting board and sharp knife for chopping onion, carrots, celery, and mincing garlic
- Measuring cups and spoons for broth, cream, tomato paste, and seasonings
- Tongs and two forks for removing and shredding cooked chicken
- Ladle for serving the soup
Ingredients
There are two big families of slow cooker chicken tortellini soup: classic broth‑based and creamy (sometimes tomato‑creamy). They share the same backbone—chicken, vegetables, broth, tortellini—and diverge in the finishing ingredients.
Core ingredients you’ll see again and again:
- 1½–2 pounds boneless, skinless chicken breasts or thighs
- 1 medium yellow onion, diced
- 2–3 carrots, peeled and sliced or diced
- 2–3 celery stalks, diced
- 2–4 cloves garlic, minced
- 6–8 cups low‑sodium chicken broth
- 1–2 teaspoons Italian seasoning or a mix of dried basil, oregano, and thyme
- 1–2 bay leaves (optional but common)
- 1–2 teaspoons salt and ½–1 teaspoon black pepper (to taste, depending on broth)
- 9–19 ounces cheese tortellini (fresh or refrigerated; sometimes frozen)
For creamy versions:
- 1–2 cups heavy cream, half‑and‑half, evaporated milk, or coconut milk
- ¼ cup flour or 2 tablespoons cornstarch (for thickening, often whisked with milk/cream)
- ½–1 cup grated Parmesan cheese
- 2–3 cups baby spinach or chopped kale for color and extra veg
For tomato‑based creamy styles:
These amounts typically make 6–8 servings, depending on bowl size and how generous you are with the tortellini.
Step-by-step instructions
The slow cooker workflow is very similar across recipes: layer ingredients (except tortellini and dairy), cook until the chicken is tender, shred the chicken, add tortellini (and cream, if using), then cook briefly until the pasta is done.
First, the slow cooker is prepared. Some recipes lightly grease the crock with a bit of oil, while others skip this step since the soup is brothy. Raw chicken breasts or thighs are placed in the bottom of the slow cooker. On top of the chicken, diced onions, sliced carrots, celery, garlic, Italian seasoning, bay leaves, salt, and pepper are layered.
Chicken broth is poured over everything. Some recipes also add water to stretch the broth or lower the sodium a bit, especially if using concentrated bouillon or a very rich stock. For tomato‑based versions, tomato paste and diced tomatoes are stirred into the broth at this point. The mixture is gently stirred just enough to combine the seasonings and distribute the vegetables; the chicken generally stays at the bottom.
The slow cooker is covered, and the soup is cooked on LOW for 6–8 hours or on HIGH for 3–4 hours, depending on the recipe. The chicken is done when it is fully cooked through (internal temp at least 165°F/74°C) and very tender, and the vegetables are soft. Many cooks prefer the LOW setting for better flavor and tenderness.
Once the chicken is tender, it is removed to a cutting board or plate. Using two forks, the chicken is shredded into bite‑size pieces or cubed if you prefer chunks. Meanwhile, bay leaves (if used) can be removed and discarded from the soup.
At this point, the tortellini is added to the slow cooker. Refrigerated cheese tortellini (or frozen, depending on the recipe) is stirred into the hot broth. The slow cooker is set to HIGH (if it wasn’t already) and covered for an additional 8–15 minutes, just until the tortellini is cooked through and plump. Cooking times vary with brand and size; many recipes recommend checking a tortellini at the 8‑minute mark and continuing in short increments as needed.
While the tortellini cooks, the shredded chicken is ready to go back in. For broth‑based soups, the chicken is simply returned to the slow cooker and stirred in with the tortellini. For creamy soups, a separate step is needed.
In creamy versions, a milk/cream mixture is whisked with flour or cornstarch to create a smooth slurry. For example, whole milk and heavy cream might be whisked with flour in a bowl until there are no lumps.
This mixture is then poured into the slow cooker (once the tortellini is almost done) and stirred through, along with shredded Parmesan and sometimes spinach. The soup is cooked on HIGH for an additional 10–30 minutes until it thickens slightly and the tortellini is fully tender.
Some recipes warm the cream separately before adding to prevent curdling. Others use coconut milk or evaporated milk, which are more stable. Once the creamy mixture and chicken are stirred in, baby spinach or kale can be added and wilted in the residual heat. Finally, the soup is tasted and adjusted with extra salt, pepper, and possibly a squeeze of lemon for brightness.
The soup is then ready to serve, usually garnished with extra Parmesan, chopped parsley, or fresh herbs.
Texture and flavor tips
The best Slow Cooker Chicken Tortellini Soup has tender chicken, soft but not mushy vegetables, and tortellini that is cooked through but still plump and a bit chewy—not blown out or mushy. Using boneless, skinless chicken breasts or thighs works; thighs are more forgiving and stay juicy longer, while breasts benefit from not being overcooked (stick closer to 6 hours on LOW).
Adding tortellini near the end is crucial. If tortellini cooks for hours, it becomes mushy and disintegrates, turning the soup starchy and thick in a less pleasant way. That’s why recipes instruct to add it only for the last 8–20 minutes, monitoring closely. For very long holds (like leaving the slow cooker on WARM for a party), some cooks prefer to cook tortellini separately on the stovetop and add it to individual bowls.
Seasoning layers matter because slow cookers can mute flavors. Salt and herbs added at the beginning infuse the broth, but a final seasoning check is almost always needed; a pinch of salt, pepper, or extra Italian seasoning at the end can bring the soup to life. Using low‑sodium broth gives you more control over salt levels.
For creamy versions, avoiding curdling is the main concern. Thickening milk or cream with flour or cornstarch before adding helps stabilize it. Warming cream before adding and not boiling the soup hard once dairy is in also helps maintain a smooth texture. Parmesan should be added gradually and stirred until melted; pre‑grated cheese with anti‑caking agents can sometimes become grainy, so freshly grated melts best.
Variations and add-ins
Slow Cooker Chicken Tortellini Soup is easy to adapt to different flavor profiles and diets. Tomato‑based creamy versions add tomato paste and diced tomatoes to the broth; paired with cream, Parmesan, and spinach, these taste like a mash‑up of tomato soup and chicken tortellini soup. Some recipes lean into Tuscan flavors with Italian seasoning, sun‑dried tomatoes, and a little paprika or red pepper flakes for gentle heat.
Vegetable variations can include peas, corn, or green beans stirred in near the end, or extra greens like kale and Swiss chard for more color and nutrition. Gluten‑free versions substitute gluten‑free tortellini and thicken the soup with a gluten‑free flour blend or cornstarch. Dairy‑free versions use coconut milk for creaminess and dairy‑free tortellini, skipping Parmesan or using a plant‑based parmesan alternative.
Some recipes swap chicken for sausage or ground chicken/turkey, sautéed first and then added to the slow cooker. Others add extra seasoning blends like ranch seasoning, Cajun seasoning, or Italian herb mixes for a twist. For more protein, white beans can be added along with the tortellini, turning the soup into a more substantial meal.
Make-ahead, storage, and serving ideas
Slow Cooker Chicken Tortellini Soup can be partially made ahead, but tortellini is best added close to serving time. If you want to prep ahead, you can cook the chicken, vegetables, and broth in the slow cooker, shred the chicken, and chill the soup base without tortellini or dairy. On serving day, reheat the base in the slow cooker, add cream and tortellini, and cook until the pasta is done.
Leftovers keep well in the refrigerator for 3–4 days, though the tortellini will continue to soften as it sits. Reheat gently on the stovetop or in the microwave; if the soup has thickened, a splash of broth or water can bring it back to a soupier consistency. Freezing is best done before adding tortellini and dairy; cooked tortellini can become mushy after freezing, and cream sauces sometimes separate.
For serving, this soup is very flexible. It is hearty enough to be a main dish on its own, especially with a generous amount of tortellini and chicken. Paired with crusty bread, garlic bread, or breadsticks, it becomes a full comfort‑food meal.
A simple green salad or roasted vegetables add freshness alongside the rich, creamy versions. For gatherings, the slow cooker can stay on WARM and guests can ladle their own bowls, with shredded Parmesan, chopped parsley, red pepper flakes, and lemon wedges as toppings.
As a recipe style, Slow Cooker Chicken Tortellini Soup hits many of the notes home cooks love: throw‑it‑in‑the‑crockpot convenience, familiar chicken‑soup flavor, the indulgence of cheesy tortellini, and the option to keep it brothy and light or make it ultra‑creamy and cozy.