Slow Cooker Chicken Tortellini Soup is a warm and hearty dish that is perfect for chilly days or when you need a comforting meal. This easy-to-make soup combines tender chicken, fresh vegetables, and delicious cheese tortellini—all slow-cooked to perfection, allowing the flavors to meld together beautifully.
Why Make This Recipe
This recipe is ideal for anyone looking for a simple and satisfying meal. With minimal prep and cooking time, you can set it in the slow cooker in the morning and come home to a delicious dinner ready to serve. Plus, it’s packed with nutrients from the vegetables and protein from the chicken, making it both healthy and filling.
How to Make Slow Cooker Chicken Tortellini Soup
Ingredients:
- 1 1/2 pounds boneless chicken breast
- 3 medium carrots (peeled and diced)
- 3 stalks celery (diced)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 6 cups low sodium chicken broth
- 1 cup water
- 2 bay leaves
- 1 teaspoon Italian seasoning (or more to taste)
- 2 cups cheese tortellini
- Chopped fresh parsley for serving (if desired)
- Salt and pepper to taste
Directions:
- Add all of the ingredients to a slow cooker except for the tortellini.
- Cook on low for 6 hours.
- Remove the cooked chicken from the slow cooker and shred or cube it. Add the chicken back to the slow cooker.
- Add in the tortellini and cook for 15 minutes or until they are cooked all the way through.
- Season with salt and pepper to taste. Discard bay leaves and serve immediately with chopped parsley, if desired.
How to Serve Slow Cooker Chicken Tortellini Soup
Serve this soup hot, garnished with fresh parsley for a pop of color and flavor. It goes great with crusty bread or a simple side salad for a complete meal.
How to Store Slow Cooker Chicken Tortellini Soup
To store leftovers, let the soup cool completely. Then, transfer it to an airtight container and keep it in the refrigerator for up to 3 days. If you want to freeze it, make sure to leave out the tortellini, as it can become mushy when frozen. The soup without tortellini can be stored in the freezer for up to 3 months. When ready to eat, thaw and reheat, then add fresh tortellini.
Tips to Make Slow Cooker Chicken Tortellini Soup
- Use low sodium chicken broth to control the saltiness of the soup.
- Feel free to add other vegetables like spinach or zucchini for more nutrition.
- Adjust the Italian seasoning according to your taste preference.
Variation
You can easily customize this recipe by replacing chicken with turkey or adding different types of pasta. For a creamier version, consider adding a splash of heavy cream or half-and-half before serving.
FAQs
1. Can I use frozen chicken breast for this recipe?
Yes, you can use frozen chicken breast, but the cooking time may need to be increased slightly. Ensure it reaches a safe internal temperature of 165°F before serving.
2. Can I make this soup on the stovetop instead?
Yes, you can make this soup on the stovetop. Sauté the vegetables first, then add the chicken and broth. Simmer until the chicken is cooked through, then shred it and add the tortellini.
3. Is this soup good for meal prep?
Absolutely! This soup is great for meal prep. It reheats well and makes for easy lunches throughout the week. Just be sure to store the tortellini separately if you’re planning to freeze it.
Slow Cooker Chicken Tortellini Soup
Ingredients
Main Ingredients
- 1.5 pounds boneless chicken breast
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups low sodium chicken broth
- 1 cup water
- 2 bay leaves
- 1 teaspoon Italian seasoning or more to taste
- 2 cups cheese tortellini
- chopped fresh parsley for serving if desired
- Salt and pepper to taste
Instructions
Preparation
- Add all ingredients to a slow cooker except for the tortellini.
- Cook on low for 6 hours.
- Remove the cooked chicken from the slow cooker and shred or cube it before returning it to the slow cooker.
- Add in the tortellini and cook for 15 minutes or until they are cooked all the way through.
- Season with salt and pepper to taste. Discard bay leaves and serve immediately with chopped parsley, if desired.
