Chicken Tortellini Soup (Slow Cooker & Stovetop!)

Overhead shot of a white bowl with creamy broth, diced carrots, shredded chicken, and tortellini, topped with fresh parsley and a hunk of baguette. Bowl is surrounded by a striped towel, sprigs of fresh parsley, baguettes, and small bowls of chopped parsley and pepper.

Chicken Tortellini Soup (Slow Cooker & Stovetop!)

If you’re looking for a cozy dinner that practically makes itself, this creamy chicken tortellini soup is here for it. With tender chicken, carrots, celery, and pillowy cheese tortellini in a rich, herby broth, it’s a one-pot or slow cooker favorite you can turn to anytime comfort is calling!

Course dinner, Soup

Cuisine Italian

Diet Gluten Free

Keyword crock pot, crock pot chicken tortellini soup, Crockpot, Slow Cooker

Prep Time 5

Cook Time 4

Total Time 4 5

Servings servings

Calories 386

Author Robyn Conley Downs

Equipment

Slow Cooker optional
Dutch Oven optional

Ingredients

1 small white onion small diced
1 cup diced celery
2 cup diced carrot
1 teaspoon no salt added Italian seasoning
1 teaspoon kosher salt
1 quart chicken broth
1 cup water
1 ½ pounds boneless skinless chicken breasts (or thighs)

To Add at the End

1 (9-ounce) package fresh cheese tortellini
¼ cup cream

Instructions

Slow Cooker Instructions

Add the onion, celery, carrot, Italian seasoning, salt, broth, water, and chicken to a 6-quart slow cooker, stirring to combine.
Cover and cook on high for 4-5 hours on high, or low for 6-7, or until the chicken is cooked through and very tender.
Carefully remove the chicken to a cutting board. Add the tortellini to the slow cooker, turn to high, cover, and cook for an additional 8-15 minutes, or until the tortellini is cooked through. Time will vary depending on your slow cooker, start checking at 8 minutes.
While the tortellini cooks, shred the chicken with two forks or dice into 1-inch pieces. When the tortellini is cooked through, add the chicken back to the slow cooker along with the cream, stirring to combine. Taste and adjust seasonings if desired, then serve.

Stovetop Instructions

Heat a large pot or Dutch oven over medium heat. Add ½ teaspoon olive oil, onion, and ¼ teaspoon kosher salt and cook for 2-3 minutes, until just beginning to soften, stirring occasionally.
Add the celery, carrot, Italian seasoning, and 1 teaspoon kosher salt, stirring to combine. Cook until the vegetables begin to soften, about 5 minutes, stirring occasionally.
Add the broth, water, and chicken, stirring to combine.
Cover, bring to a boil, then reduce to a simmer. Simmer, covered, for 30-45 minutes, or until the chicken is cooked through and very tender.
Carefully remove the chicken to a cutting board. Add the tortellini, and simmer until the tortellini is cooked through, about 2-3 minutes.
While the tortellini cooks, shred the chicken with two forks or dice into 1-inch pieces. When the tortellini is just cooked through, add the chicken back to the pot along with the cream. Taste and adjust seasonings if desired, then serve.

Notes

Note that the overhead shot of the slow cooker includes tortellini to give a sense of the overall ingredients for this recipe. Please follow recipe instructions and add the tortellini and remaining ingredients at the end of the cook time.

Nutrition