Crockpot Chicken Tortellini Soup is a cozy, comforting bowl full of tender chicken, cheesy tortellini, and a flavorful broth that warms you right up. It’s the perfect mix of smooth, soft pasta and hearty chicken, all slowly cooked together until everything is tender and delicious.
I love how easy this soup is to make — you just throw all the ingredients into the crockpot and let it do the work while you go about your day. The tortellini absorbs all the tasty flavors from the broth, making each bite rich and satisfying without any extra fuss. It’s one of those meals I go back to again and again because it feels like a warm hug.
My favorite way to enjoy this soup is with a crusty piece of bread on the side, perfect for dipping into the creamy broth. It’s a great meal for busy weeknights or when I need something simple but really comforting. Plus, it always gets lots of compliments at dinner, which makes me happy every time I make it!
Key Ingredients & Substitutions
Chicken breasts: These give the soup protein and tenderness. You can swap for boneless skinless chicken thighs for juicier meat or use cooked shredded rotisserie chicken to save time.
Cheese tortellini: This adds soft, cheesy bites. If you can’t find tortellini, try ravioli or small pasta shapes like mini shells. Use frozen or fresh for best texture.
Chicken broth: It’s the soup’s base and flavor starter. Low-sodium broth gives better control over salt. Vegetable broth works well if you want a lighter or vegetarian option.
Carrots, celery, onion, garlic: These are classic soup veggies that create a great flavor foundation. Feel free to add zucchini or spinach for extra greens.
Herbs: Dried basil, oregano, and thyme give the soup a warm, familiar Italian touch. Use fresh herbs if you have them, but add later in cooking to keep their brightness.
How Do You Keep the Tortellini from Overcooking in the Crockpot?
Tortellini can get mushy if cooked too long in the crockpot. The secret is to add it near the end of cooking.
- Cook the soup with chicken and veggies first, allowing full flavor development.
- After shredding the chicken and returning it to the pot, add tortellini last.
- Cook on high for just 20-30 minutes until tortellini is tender but still holds shape.
- If unsure, check it a bit early to prevent overcooking.
- This way, tortellini stays soft and flavorful without falling apart.
Equipment You’ll Need
- Slow cooker or crockpot – this is key for slow-cooking the soup without standing over the stove.
- Cutting board and sharp knife – for chopping vegetables and shredding the cooked chicken easily.
- Wooden spoon or ladle – to stir the soup gently without breaking the tortellini.
- Measuring cups and spoons – to get your broth and spices just right.
- Two forks – perfect for shredding the chicken after it’s cooked.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage for a spicier, heartier soup.
- Add spinach or kale near the end for a boost of greens and color.
- Use sun-dried tomatoes to add a tangy depth to the broth.
- Mix in a handful of shredded Parmesan cheese before serving for extra richness.
Crockpot Chicken Tortellini Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup water
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, chopped
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
- Salt and pepper, to taste
- 1 (9 oz) package refrigerated cheese tortellini
- ¼ cup fresh parsley, chopped (plus extra for garnish)
- Optional: crushed red pepper flakes for a little heat
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare your ingredients and set up your crockpot. The soup will then cook for 5-6 hours on low (or 3-4 hours on high). After cooking the chicken and veggies, you’ll add tortellini and cook for another 20-30 minutes until tender. Overall, plan on roughly 6 hours, mostly hands-off time.
Step-by-Step Instructions:
1. Prepare the Base:
Place the chicken breasts at the bottom of your crockpot. Then add the chopped onion, minced garlic, sliced carrots, and chopped celery on top of the chicken. Pour in the chicken broth and water. Sprinkle the dried basil, oregano, thyme, salt, and pepper evenly over everything.
2. Slow Cook the Soup:
Cover the crockpot and cook on low for 5-6 hours, or on high for 3-4 hours. The chicken should be cooked through and vegetables tender. This slow cooking brings out all the flavors.
3. Add Tortellini and Finish:
Carefully remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the crockpot. Add your refrigerated tortellini and stir well. Cover and cook on high for another 20-30 minutes until the tortellini is tender but still holds its shape.
4. Final Touches:
Stir in the freshly chopped parsley and taste your soup. Add more salt, pepper, or crushed red pepper flakes if you like a little heat. Serve the soup hot, garnished with extra parsley.
Enjoy your cozy, delicious Crockpot Chicken Tortellini Soup!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts, but it’s best to thaw them completely before adding to the crockpot. This ensures even cooking and food safety. Thaw overnight in the fridge or use the cold water method for quicker thawing.
Can I Use Dried Tortellini Instead of Refrigerated?
You can substitute dried tortellini, but add it towards the end of cooking and allow extra time (usually 10–15 minutes longer) for the pasta to cook through. Keep an eye on it to avoid overcooking.
How Do I Store Leftover Soup?
Let the soup cool to room temperature, then transfer leftovers to an airtight container. Store in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave before serving.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup as directed but wait to add tortellini until just before serving to keep it from getting mushy. Refrigerate the soup base for up to 2 days and then reheat and add the tortellini.
