Crockpot Chicken Tortellini Soup is a heartwarming, easy-to-make meal that combines tender chicken, soft cheese tortellini, and plenty of flavorful veggies in a rich broth. It’s the kind of soup that feels like a hug in a bowl, perfect for chilly days or when you just want something soothing and simple.
I love making this soup because you can throw everything into the crockpot in the morning and come home to a delicious dinner that’s ready and waiting. The chicken turns out so juicy and the tortellini gets perfectly tender without becoming mushy. My favorite tip is to add the tortellini closer to the end so they don’t overcook, keeping that great chewy texture.
Serving this soup with a crusty piece of bread or a side salad makes for a full, comforting meal that everyone at the table will enjoy. It’s the kind of recipe I keep coming back to whenever I want something easy yet satisfying, and it always feels like a little treat when it’s chilly outside.
Key Ingredients & Substitutions
Chicken: I prefer boneless, skinless breasts for lean meat, but thighs add a richer flavor and stay tender even after slow cooking. Either works great!
Cheese Tortellini: Fresh refrigerated tortellini cooks perfectly without getting mushy. If you can’t find cheese-filled, spinach or mushroom tortellini are tasty options. Avoid dried pasta as it cooks too long in the crockpot.
Chicken Broth: Using a good-quality broth really boosts the soup’s flavor. If you want lower sodium, use low-sodium broth and add salt at the end to taste.
Herbs and Veggies: Dried basil, oregano, and thyme give classic Italian notes. Fresh herbs can be added at the end for brightness. Carrots, celery, onion, and garlic create a nice base for the soup’s flavor and texture.
How Can I Keep Tortellini from Getting Mushy in the Crockpot?
Tortellini can become soft and fall apart if cooked too long in the crockpot. To avoid this:
- Cook the chicken and veggies fully first, then shred the chicken.
- Add the tortellini during the last 20-30 minutes of cooking on high heat.
- Keep an eye on the tortellini—once tender, turn off the crockpot to prevent overcooking.
This approach ensures the tortellini stays tender with a nice bite, balancing well with the soft veggies and juicy chicken.
Equipment You’ll Need
- Crockpot or slow cooker – I love it because it cooks the chicken and veggies slowly, making them tender and flavorful.
- Cutting board and sharp knife – essential for chopping onions, carrots, and celery easily and safely.
- Mixing spoon or ladle – handy for stirring the soup and serving it without making a mess.
- Tongs or forks – perfect for shredding the cooked chicken right in the crockpot.
- Measuring cups and spoons – help you add the right amounts of broth and seasonings every time.
Flavor Variations & Add-Ins
- Swap chicken for cooked Italian sausage to give the soup a spicier, richer flavor.
- Use spinach or kale instead of parsley for extra greens and a boost of nutrients.
- Add a pinch of red pepper flakes to the soup for a little heat, which brightens up the flavors.
- Stir in sun-dried tomatoes for a tangy twist that pairs well with the creamy tortellini.
How to Make Crockpot Chicken Tortellini Soup
Ingredients You’ll Need:
- 1 1/2 to 2 pounds boneless, skinless chicken breasts or thighs
- 6 cups chicken broth
- 1 cup chopped onion
- 3 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1 (9-ounce) package refrigerated cheese tortellini
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- Optional: 1/2 cup grated Parmesan cheese for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and then cooks in your crockpot for 3 to 7 hours depending on your setting. You’ll spend a little extra time at the end to shred the chicken, add tortellini, and finish cooking until tender. It’s a set-it-and-forget-it kind of meal that’s ready when you are!
Step-by-Step Instructions:
1. Begin with the Chicken and Veggies:
Place the chicken breasts or thighs at the bottom of your crockpot. Add the chopped onion, minced garlic, sliced carrots, and celery on top of the chicken. Pour in the chicken broth and sprinkle in the dried basil, oregano, thyme, salt, and pepper. Cover the crockpot.
2. Cook the Soup:
Set the crockpot to low and cook for 6 to 7 hours, or high for 3 to 4 hours. The chicken should be fully cooked and vegetables tender when done.
3. Shred Chicken and Add Tortellini:
Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken back into the crockpot. Add the refrigerated cheese tortellini and stir to combine. Cover and cook on high for 20 to 30 minutes until the tortellini are cooked but still tender.
4. Finish With Fresh Parsley and Serve:
Stir in the chopped fresh parsley. Taste and add salt and pepper if needed. Ladle the soup into bowls and garnish with more parsley or grated Parmesan cheese if you like. Warm, comforting, and delicious!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it completely before adding to the crockpot to ensure even cooking. Thaw overnight in the fridge or quickly in cold water, then pat dry before using.
Can I Substitute the Cheese Tortellini?
Absolutely! You can swap cheese tortellini for spinach, mushroom, or even plain pasta like penne or rotini. Just add pasta toward the end of cooking and watch carefully so it doesn’t get mushy.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much.
Can I Make This Soup Ahead of Time?
Yes! Prepare the soup up to the point before adding the tortellini, then refrigerate the base. When ready to eat, reheat and add the tortellini last for the best texture.
