Chicken Tortellini Soup (Crock Pot)

Crock pot chicken tortellini soup in a bowl with a piece of bread in it.

5 from 1 vote

Chicken Tortellini Soup (Crock Pot)

Chicken Tortellini Soup in the Crock Pot is a wintertime favorite in our house. It’s creamy, comforting, and the kids absolutely love it. This is a great recipe for picky eaters, too!

Prep Time10

Cook Time4 45

Total Time4 55

Course: Soup

Cuisine: American

Servings:

Calories: 567kcal

Author: Ryan Allen

Equipment

Ingredients

1 ½ pounds boneless, skinless chicken breasts
1 cup yellow onion diced
3 teaspoons garlic minced
6 cups low-sodium chicken broth
6 ounces tomato paste
28 ounces diced tomatoes
1 teaspoon black pepper
½ teaspoon salt
½ teaspoon dried thyme
½ teaspoon oregano
1 teaspoon Italian seasoning
2 tablespoons corn starch
1 ½ cups heavy cream
19 ounces frozen cheese tortellini
½ cup parmesan cheese finely shredded
3 cups fresh baby spinach

Instructions

Add chicken, onion, chicken broth, tomato paste, diced tomatoes, and seasonings to the slow cooker.
Cover and cook on high for 3-4 hours or low for 5-6 hours.
Remove chicken and shred chicken with two forks. Return to the soup.
In a small bowl, whisk heavy cream and cornstarch until there are no lumps. Then, add slurry, tortellini, parmesan cheese, and spinach to the soup. Mix until well combined and continue to cook for 45 minutes.
Serve warm and garnish with parmesan cheese before serving.

Notes

When Reheating Leftovers: The tortellini will continue to absorb broth as it sits, so you may need to add more broth to the leftovers when you go to heat them up.

For the Best Pasta Texture: When adding the frozen tortellini to the slow cooker, make sure they are fully submerged in the sauce to ensure they cook evenly and won’t stick together.

If You Prefer a Thinner Soup: Add more water or chicken broth to the Crock Pot to make the base of the soup less thick.

Nutrition