Oh my goodness, let me tell you about my absolute favorite lazy-day miracle – this slow cooker chicken tortellini soup! I discovered this recipe during one of those crazy weeks when I needed dinner to basically cook itself. Now it’s my go-to comfort food that makes the whole house smell amazing while I go about my day. The best part? You literally dump everything in the crockpot (yes, even raw chicken – trust me, it works!) and come home to the most delicious, hearty soup. The cheese tortellini soaks up all that savory broth, the chicken gets melt-in-your-mouth tender, and those little spinach leaves add the perfect fresh touch. It’s like a warm hug in a bowl!
Why You’ll Love This Slow Cooker Chicken Tortellini Soup
Listen, I’m not exaggerating when I say this soup is a game-changer! Here’s why it’s become my cold-weather staple:
- Comfort in every spoonful – that rich broth with cheesy tortellini? Pure coziness!
- Dump-and-go easy – 15 minutes of prep, then your slow cooker does the work
- Minimal cleanup – one pot means more time to relax (or chase kids!)
- Flavor explosion – the herbs and Parmesan make it taste like you slaved for hours
- Kid-approved magic – even picky eaters gobble up those cheesy pasta pockets
Honestly, I make this at least twice a month – it’s that good and that simple!
Ingredients for Slow Cooker Chicken Tortellini Soup
Okay, let’s gather our goodies! Here’s what you’ll need to make this soul-warming soup (and yes, I’ve learned the hard way – don’t skip the fresh spinach!):
- 1 lb boneless, skinless chicken breasts – no need to pre-cook, the slow cooker works its magic!
- 1 package (9 oz) cheese tortellini – refrigerated is best, the frozen kind gets too mushy
- 1 can (14.5 oz) diced tomatoes – with juices for extra flavor
- 4 cups chicken broth – I use low-sodium so I can control the salt
- 1 cup chopped carrots – about 2 medium, chop ’em chunky
- 1 cup chopped celery – leaves and all for extra flavor
- 1 small onion, diced – yellow or white, whatever’s in your pantry
- 2 cloves garlic, minced – or 1 tsp garlic powder in a pinch
- 1 tsp dried basil – or 1 tbsp fresh if you’ve got it
- 1 tsp dried oregano – same deal, fresh is fab if available
- 1/2 tsp salt – you can always add more later
- 1/4 tsp black pepper – freshly cracked if you’re feeling fancy
- 2 cups fresh spinach – packed! It wilts down to nothing
- 1/4 cup grated Parmesan cheese – for that delicious cheesy finish
See? Mostly pantry staples with a few fresh bits that make all the difference. Now let’s get cooking!
How to Make Slow Cooker Chicken Tortellini Soup
Alright, let’s get this cozy magic going! I promise it’s so easy you’ll laugh – the hardest part is waiting for that amazing smell to fill your house. Here’s exactly how I make it every single time (and yes, I’ve made this enough that I could probably do it in my sleep now!).
Step 1: Combine Base Ingredients
First things first – grab your slow cooker (I use a 6-quart one) and let’s start building flavors. Place your chicken breasts right in the bottom – no need to brown them first, hallelujah! Then pile in those chopped carrots, celery, and onion. The veggies will soften beautifully as they cook. Toss in the minced garlic (careful not to burn your nose with that amazing smell!), canned tomatoes with their juices, and all your seasonings. Pour the chicken broth over everything – it should just cover the ingredients. Pop the lid on and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The chicken should be fork-tender when it’s done!
Step 2: Shred and Return Chicken
Time for my favorite part – the shredding! Use tongs to pull out the chicken breasts (they’ll be so tender they might fall apart on you!) and place them on a cutting board. Grab two forks and go to town shredding – I like some bigger chunks and some finer pieces for texture. Pro tip: If the chicken seems dry at all (which it shouldn’t!), just drizzle a bit of that delicious broth over it while shredding. Dump all that juicy shredded chicken right back into the slow cooker and give it a good stir.
Step 3: Add Tortellini and Spinach
Now for the grand finale! Stir in your cheese tortellini and fresh spinach. Here’s where you need to pay attention – put the lid back on and cook on HIGH for just 15-20 minutes. Set a timer! We want those tortellini perfectly al dente, not mushy. The spinach will wilt down to almost nothing, so don’t be shy with it. Give it a taste – sometimes I add another pinch of salt or pepper here. Ladle into bowls and shower with Parmesan cheese. Oh my stars, you’re about to experience soup heaven!
Tips for the Best Slow Cooker Chicken Tortellini Soup
After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “wow!” Here are my can’t-live-without tips:
- Fresh herb magic: If you’ve got fresh basil or oregano, use it! Triple the amount (1 tbsp fresh = 1 tsp dried) and add it with the spinach for maximum flavor.
- Broth control: Like it soupier? Add an extra cup of broth when adding tortellini. Too thin? Let it simmer uncovered for 10 minutes after cooking.
- Tortellini timing: Set that timer! Overcooked tortellini turns to mush – check at 15 minutes and stop cooking as soon as they’re tender.
- Spinach swap: No fresh spinach? Frozen works too! Just thaw and squeeze out excess water before adding.
- Cheese please: Grate your own Parmesan – the pre-shredded stuff doesn’t melt as beautifully into the hot broth.
Trust me, these little touches make all the difference between “good soup” and “OMG I need this recipe!”
Common Questions About Slow Cooker Chicken Tortellini Soup
I get asked about this soup all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):
“Can you really put raw chicken straight in the slow cooker?” Absolutely! The low, steady heat cooks it safely to perfection. Just make sure it reaches 165°F internally – mine always does with these cook times.
“Stovetop vs slow cooker – which is better?” For flavor? Honestly, both work! But the slow cooker lets flavors meld beautifully while you’re busy living life. Stovetop version needs more babysitting.
“What if I can’t find cheese tortellini?” No panic! Small pasta shells or even cheese ravioli work in a pinch. Just adjust cooking time since sizes vary.
“Can I freeze leftovers?” You bet – but freeze without pasta. Add fresh tortellini when reheating to avoid mush. The broth freezes like a dream!
“My tortellini got soggy – help!” Been there! Next time add them later (like in the recipe) and don’t let them cook more than 20 minutes.
Serving and Storing Slow Cooker Chicken Tortellini Soup
Oh, the best part – eating this glorious soup! I always serve mine with a big hunk of crusty bread for dipping – that broth is too good to leave behind. A simple side salad with lemon vinaigrette cuts through the richness perfectly. Now, about leftovers (if you’re lucky enough to have any!): store in airtight containers in the fridge for up to 3 days. Want to freeze it? Just leave out the tortellini – freeze the base soup, then add fresh pasta when reheating. To warm it up, I do low and slow on the stovetop with a splash of broth to bring it back to life. Easy peasy!
Nutritional Information for Slow Cooker Chicken Tortellini Soup
Now, I’m no nutritionist, but here’s the scoop on what’s in each comforting bowl (give or take – brands and exact measurements can change things!):
- Calories: About 320 per serving
- Protein: 25g (thanks to that chicken and cheese-filled pasta!)
- Carbs: 35g
- Fiber: 4g from all those veggies
- Fat: 8g
Remember, these are estimates – your exact numbers might dance around a bit depending on your ingredients. But hey, with all those veggies and lean protein, I call this a win!
I’d love to hear how your soup turns out! Did your family go crazy for it like mine does? Drop me a note below with your favorite twists or that “aha” moment when the smell hit your kitchen. Nothing makes me happier than hearing your cozy soup stories!
PrintSlow Cooker Chicken Tortellini Soup: 15-Minute Comfort Magic
A hearty and comforting soup made with chicken, tortellini, and vegetables cooked to perfection in a slow cooker.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Low Fat
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 package (9 oz) cheese tortellini
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups fresh spinach
- 1/4 cup grated Parmesan cheese
Instructions
- Place chicken, carrots, celery, onion, garlic, tomatoes, chicken broth, basil, oregano, salt, and pepper in the slow cooker.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Remove chicken and shred with two forks. Return to the slow cooker.
- Add tortellini and spinach. Cover and cook on high for 15-20 minutes or until tortellini is tender.
- Serve hot, topped with Parmesan cheese.
Notes
- You can substitute fresh herbs for dried if available.
- Add more broth if you prefer a thinner soup.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
