Crockpot Chicken Tortellini Soup is a wonderfully simple meal that brings together tender chicken, cheesy tortellini, and lots of veggies in a flavorful broth. It’s an easy recipe where the crockpot does most of the work, so you can come home to a warm and filling dinner with minimal effort. The combination of soft pasta, juicy chicken, and hearty vegetables makes each bite comforting and satisfying.
I love how this soup lets me set it and forget it all day long, especially on busy weekdays. The smell filling the house when I walk in is such a great welcome after a long day! I usually add a handful of fresh spinach toward the end for a little extra green that brightens the whole bowl. It’s one of those recipes I feel good about serving because it’s both tasty and wholesome.
Serving this soup with some crusty bread or a simple side salad turns it into a perfect meal for chilly evenings. I find that letting it sit for a few minutes after cooking really helps the flavors blend together beautifully. It’s a soup that feels like a warm hug in a bowl, and I always enjoy making it for friends and family whenever I want something cozy and easy to share.
Key Ingredients & Substitutions
Chicken breasts: These cook gently in the crockpot and shred easily. You can use thighs instead for a juicier, more flavorful result. Frozen chicken works well too—just add extra cooking time.
Cheese tortellini: Fresh or refrigerated tortellini works best here. Avoid dry pasta since it can get mushy. If you can’t find cheese tortellini, spinach or mushroom-filled varieties are good swaps.
Chicken broth: A good-quality broth builds the soup’s flavor. Low sodium versions let you control salt better. Vegetable broth is a fine alternative if you want a lighter taste or need to keep it vegetarian (skip chicken).
Dried herbs (basil, oregano, thyme): These classic Italian herbs add warmth and depth. If fresh herbs are available, throw them in at the end for a fresher taste. You can reduce or skip thyme depending on preference.
Greens like spinach or kale: These add color and nutrients. Spinach wilts faster and has a milder flavor, while kale adds a bit more chew and earthiness. Feel free to leave greens out or add other veggies like zucchini.
Heavy cream or half-and-half: Adds creaminess and richness to the soup. To keep it lighter, simply skip this or use coconut milk for a dairy-free option that gives a subtle sweetness.
How Can I Make Sure Tortellini Doesn’t Get Mushy in the Crockpot?
Adding tortellini directly at the start can make it too soft and falling apart. Here’s how to keep it firm and delicious:
- Cook the soup base fully—chicken and veggies—first without tortellini.
- About 20 to 30 minutes before serving, stir in the tortellini and cover.
- Cook on high to speed up pasta cooking without breaking it down.
- Keep an eye on it; tortellini cooks quickly, so don’t overdo it.
- If your crockpot runs hot, check a few minutes sooner to avoid mush.
This approach keeps the pasta perfectly tender but firm, giving a better overall texture to your soup.
Equipment You’ll Need
- Crockpot or slow cooker – This is the heart of the recipe, letting you cook everything slowly for tender chicken and rich flavors without watching the stove.
- Cutting board and sharp knife – For chopping veggies and shredding the cooked chicken; it makes prep quick and safe.
- Wooden spoon or heatproof spatula – Perfect for stirring ingredients gently in the crockpot without scratching.
- Measuring cups and spoons – To get your broth, herbs, and seasonings just right without guesswork.
- Large ladle – For serving the soup easily without spills.
Flavor Variations & Add-Ins
- Try shredded rotisserie chicken instead of raw breasts for a quicker fix with plenty of flavor.
- Swap cheese tortellini for spinach or mushroom tortellini to change the taste profile.
- Add a pinch of red pepper flakes or a dash of hot sauce for a bit of heat you can adjust to your liking.
- Include chopped zucchini or bell peppers for more veggies and a fresh crunch.
Crockpot Chicken Tortellini Soup
Ingredients You’ll Need:
Main Ingredients:
- 1.5 pounds boneless, skinless chicken breasts
- 4 cups chicken broth (low sodium recommended)
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes (with juices)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
Optional Ingredients:
- 2 cups fresh spinach or kale, roughly chopped
- ¼ cup fresh parsley, chopped (plus extra for garnish)
- ½ cup heavy cream or half-and-half (for creamier soup)
Time Needed:
This soup takes about 6 to 7 hours on low or 3 to 4 hours on high in the crockpot, plus about 30 minutes at the end to cook the tortellini and fresh greens. Prep takes around 10 to 15 minutes.
Step-by-Step Instructions:
1. Start the Soup Base:
Place the chicken breasts, chicken broth, carrots, celery, onion, garlic, diced tomatoes (including juices), olive oil, dried basil, oregano, thyme, salt, and pepper right into the crockpot. Stir gently so everything mixes well.
2. Cook the Chicken and Veggies:
Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours. You want the chicken fully cooked and the vegetables soft.
3. Shred the Chicken:
Carefully remove the chicken breasts from the crockpot and shred them with two forks. Then add the shredded chicken back into the crockpot and stir it in.
4. Add the Tortellini:
Put the refrigerated tortellini into the crockpot. Cover and cook on high for about 20 to 30 minutes, or until the tortellini is tender but not mushy.
5. Stir in the Greens and Herbs:
If using spinach or kale and fresh parsley, stir them in now. Let the greens wilt in the hot soup for about 5 minutes.
6. Make it Creamy (Optional):
For a richer soup, stir in the heavy cream or half-and-half. Heat until warm but do not boil, to keep the soup smooth. Taste and add more salt or pepper if needed.
7. Serve and Enjoy:
Ladle the soup into bowls and sprinkle extra fresh parsley on top. This crockpot chicken tortellini soup goes great with crusty bread or a simple salad for a nice, cozy meal.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to increase the cooking time by about an hour on low or 30 minutes on high to ensure the chicken cooks through completely.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can assemble everything in the crockpot insert and refrigerate it overnight. When ready, just cook according to the instructions, but add a little extra time if cooking straight from the fridge.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. Avoid reheating the tortellini too many times, as it may become mushy.
Can I Substitute the Cheese Tortellini?
Yes, you can swap it for other filled pastas like spinach or mushroom tortellini or even small pasta shapes like mini ravioli. Just add them toward the end to prevent overcooking.
