Crockpot Chicken Tortellini Soup
Crockpot chicken tortellini soup is an easy comfort food recipe that practically makes itself. This rich, creamy soup is loaded with tender chicken, cheesy tortellini, and tons of vegetables in a bowl that’s ready when you walk in the door!
There’s something magical about coming home to the smell of soup that’s been slowly simmering all day. This recipe is perfect for those crazy busy days when you want a homemade dinner without any of the stress. You’ve probably had enough during the say anyway!
The best thing about this soup is how easy it is! Most of the work (or the magic) happens while you’re away, and you just add the final touches when you get home. While you’re changing out of work clothes and maybe pouring yourself that well-deserved glass of wine, just toss in the tortellini and spinach, and it’s ready when you are.
Serve it with some garlic bread or a simple salad and dinner is ready. It’s also perfect for meal prep. Make a big batch and you’ll have lunches ready for the week.
It’s even better as leftovers, just like this Santa Fe soup and this cowboy soup!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Chicken – I like to use diced or shredded, cooked chicken breasts. You can also substitute shredded or ground turkey. This is a great way to use up leftover chicken.
- Vegetables – Use the traditional combination of celery, carrots, and onions with some fresh spinach stirred in at the end.
- Tortellini – Cheese tortellini is my favorite but you can use another flavor like spinach or even mushroom if you prefer.
- Broth – I like to use chicken broth or chicken stock but you can swap it out for vegetable broth if you prefer.
- Spices – It’s super easy to use Italian seasoning but you can always use your favorite spice mix or just keep it simple with salt and pepper.
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How To Make Slow Cooker Chicken Tortellini Soup
- Add the cooked chicken, celery, carrots, onions, and seasonings.
- Stir in the broth and turn on low. Cook for 4-6 hours or on high for 2-3 hours.
- In the last 30 minutes of cooking, shred the chicken into smaller pieces if needed and stir in the tortellini. Cover and continue cooking.
- With 15 minutes left, stir in the fresh spinach. When finished cooking, turn to warm, and serve. Garnish with fresh parsley and a squeeze of lemon juice.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage and Reheating
Store any leftovers in the fridge in an airtight container for up to 4 days. It will be fine another few days but the tortellini may start get mushy.
If you’re prepping ahead, I would cook the tortellini separately, and then add to the soup when you’re ready to eat.
How To Freeze
Because of the tortellini, I don’t recommend freezing the soup as it. The pasta and spinach won’t hold up well.
Make the soup without those two ingredients and then freeze for up to 2 months. When you’re ready, add the spinach and pasta.
Serving Suggestions
This soup is hearty enough to serve by itself, but I do love some crusty bread with it to help get all the broth out of the bowl.
Add your favorite salad if you are looking to make a full meal for a larger crowd!
Stove Top Version
This isn’t just a slow cooker soup, you can make it on the stove top if you want it sooner.
- Cook the vegetables in a large pot or dutch oven with 1-2 tablespoons of olive oil.
- Add the chicken, spices, and the broth. Cook for 10 minutes on medium.
- Stir in the tortellini and spinach and cook for another 10 minutes.
- Serve as usual.
I make it on the stove top all the time on the weekends and it’s just as delicious as the slow cooker method.
Frequently Asked Questions
This is a great recipe to make vegetarian. Just swap out the chicken for a meat substitute or just add extra vegetables like zucchini or beans. If I do this, I like to use a spinach or mushroom tortellini for extra flavor.
You certainly can! Just be sure to shred them up when you add the tortellini so it’s easier to eat.
The tortellini can soak up the broth in the soup the longer it sits. Just add some broth to the soup when you’re reheating it. I like to start with 1/4 cup at a time until it is the way I like it.
Recipe Tips & Tricks
- Easier Prep – Use a rotisserie chicken from the deli and buy pre-chopped vegetables from the store. Use chicken breasts or thighs. Your preference!
- Switch Up The Pasta – Try mushroom or spinach-cheese tortellini, add zucchini or tomatoes for extra veggies, or sprinkle in red pepper flakes for heat.
- Make it creamy – Add a cup of heavy cream with the tortellini.
- Fresh spinach – Skip the frozen or cooked spinach as the texture won’t be right. The fresh will wilt perfectly in the soup.
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This chicken tortellini soup recipe is
Crockpot Chicken Tortellini Soup
Ingredients
- 2 cups chicken cooked, shredded, or diced
- 8 cups chicken broth
- 1 cup carrots peeled, diced
- 1 cup celery diced
- 1 large onion diced
- 2 cloves garlic minced
- 19 ounces cheese tortellini refrigerated or frozen
- 2 tablespoons Italian seasoning
- 4 cups spinach fresh
- 1 teaspoon crushed red pepper flakes
- Lemon juice for garnish when serving.
Instructions
- In the crock pot, place the onion, carrots, celery, garlic, chicken, broth, and spices. Cook on low 4-6 hours or on high 2-3 hours.
- In the last 30 minutes, shred the chicken if desired, and add the tortellini. 15 minutes before serving, add the spinach. Stir to combine.
- Cook for 5-10 minutes more. Serve warm, garnish with parsley and a squeeze of lemon juice.
Notes
- Make prep easier – use rotisserie chicken for more flavor and less work, or prep vegetables ahead of time
- Switch it up – try mushroom or spinach-cheese tortellini, add zucchini or tomatoes for extra veggies, or sprinkle in red pepper flakes for heat
- Get it creamier – add a cup of heavy cream with the tortellini for ultra-rich texture
- Use fresh spinach – avoid frozen or cooked spinach as the texture won’t be right.
Nutrition
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