Crockpot Chicken Tortellini Soup is your perfect companion for chilly nights a warm, hearty bowl filled with tender chicken, vibrant veggies, and pillowy cheese tortellini, all simmered in a rich, creamy broth. It’s comfort by the spoonful, effortlessly cooked to keep you cozy and satisfied!
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- Place chicken breasts in the bottom of the crockpot.
- Add chicken broth, carrots, celery, onion, garlic, Italian herbs, salt, and black pepper. Stir to combine.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender and cooked through.
- Remove chicken, shred with two forks, and return to the crockpot.
- Stir in frozen peas and tortellini, then pour in heavy cream.
- Cover and cook on High for an additional 30 minutes, or until tortellini is tender and cooked through.
- Serve hot, garnished with fresh parsley.
Variations
- Vegetable Medley: Swap peas with 1 cup chopped spinach or kale for a colorful variety.
- Spicy Kick: Add 1/2 teaspoon red pepper flakes for a hint of heat.
- Herbs Aplenty: Stir in 1/4 cup freshly chopped basil or oregano just before serving.
Cooking Notes
- For deeper flavor, sear chicken in a pan before adding to the crockpot.
- If soup thickens too much, thin it with additional broth or cream.
- Ensure tortellini is fully submerged in liquid during cooking.
Serving Suggestions
- Pair with crusty bread or garlic knots for soaking up the broth.
- Serve with a simple arugula or Caesar salad as a fresh side.
- Top with freshly grated Parmesan for extra cheesy goodness.
Tips
- Shredded rotisserie chicken can replace raw chicken breasts for even faster prep.
- Ensure tortellini cooks properly by keeping it immersed in the broth when added.
- For a thicker soup, reduce broth by 1 cup or let the soup rest, uncovered, for a thicker texture.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
Nutritional Information (Per Serving)
- Calories: 380
- Protein: 22 g
- Sodium: 860 mg
Frequently Asked Questions
- Q: Can I use frozen tortellini?
A: Yes, but increase the cooking time by 10-15 minutes to ensure they cook through. - Q: How long will leftovers keep?
A: Store in an airtight container for up to 3 days in the refrigerator. - Q: Can I freeze this soup?
A: You can, but the texture of the tortellini and dairy may change. It’s best enjoyed fresh. - Q: How do I avoid curdling the cream?
A: Ensure the soup is not boiling when you add the cream; keep it simmering at a gentle heat.
Conclusion
With minimal prep and maximum comfort, Crockpot Chicken Tortellini Soup is your go-to for easy and delicious weeknight meals. The slow-cooked savory chicken broth meets the creamy richness of the heavy cream, balanced with tender tortellini and veggies for a satisfying, single-pot meal perfect for any family dinner.
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Crockpot Chicken Tortellini Soup
- Total Time: 7 hours 15 minutes
- Yield: 6 servings 1x
Description
Crockpot Chicken Tortellini Soup is your perfect companion for chilly nights a warm, hearty bowl filled with tender chicken, vibrant veggies, and pillowy cheese tortellini, all simmered in a rich, creamy broth. It’s comfort by the spoonful, effortlessly cooked to keep you cozy and satisfied!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- Place chicken breasts in the bottom of the crockpot.
- Add chicken broth, carrots, celery, onion, garlic, Italian herbs, salt, and black pepper. Stir to combine.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender and cooked through.
- Remove chicken, shred with two forks, and return to the crockpot.
- Stir in frozen peas and tortellini, then pour in heavy cream.
- Cover and cook on High for an additional 30 minutes, or until tortellini is tender and cooked through.
- Serve hot, garnished with fresh parsley.
Notes
- Add spinach during the last 10 minutes for extra color and nutrition.
- For a thicker soup, reduce broth to 3 cups or simmer uncovered for 20 minutes at the end.
- Use rotisserie chicken to save time reduce slow cooker time accordingly.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup / Dinner
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 105 mg
Keywords: chicken tortellini soup, crockpot tortellini soup, creamy chicken soup