If you’re looking for a warm and comforting meal, this Slow Cooker Creamy Chicken Tortellini Soup is the perfect choice. Packed with tender chicken, hearty vegetables, and cheesy tortellini, this soup is not only delicious but also easy to make. Just set it in the slow cooker and let it do the work while you go about your day.
Why Make This Recipe
This recipe is great because it combines convenience with flavor. Using a slow cooker means you can prepare it in the morning and have a hearty meal waiting for you by dinner time. The creamy broth and flavors of chicken and vegetables make it a favorite for families. Plus, it’s perfect for chilly days or when you need a little extra comfort.
How to Make Slow Cooker Creamy Chicken Tortellini Soup
Making this soup is simple and straightforward. Just follow these easy steps, and you’ll have a delicious meal ready to serve.
Ingredients:
- 1½ pounds boneless chicken breast
- 3 peeled and diced medium carrots
- 3 diced stalks celery
- 1 diced medium onion
- 3 cloves minced garlic
- 6 cups low sodium chicken broth
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 1 cup whole milk
- 1 cup heavy cream
- ¼ cup flour
- 2 cups refrigerated cheese tortellini
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Directions:
- In a 6-quart slow cooker, add the boneless chicken breast, diced carrots, diced celery, diced onion, minced garlic, chicken broth, Italian seasoning, and bay leaves. Cook on low for 4-6 hours.
- After cooking, remove the chicken and shred it using two forks. Place the shredded chicken back into the slow cooker.
- In a small bowl, whisk together the whole milk, heavy cream, and flour until smooth. Add this mixture and the cheese tortellini to the slow cooker.
- Cook for another 15 minutes until the tortellini is cooked through and the soup has thickened.
- Season with salt and pepper to taste and discard the bay leaves. Serve immediately, garnished with chopped fresh parsley if you like.
How to Serve Slow Cooker Creamy Chicken Tortellini Soup
This soup can be served as a main dish, perfect for a cozy dinner. Pair it with fresh bread or a light salad for a complete meal. Serve it hot, and don’t forget to sprinkle some parsley on top for a fresh touch!
How to Store Slow Cooker Creamy Chicken Tortellini Soup
To store leftovers, let the soup cool completely and then transfer it to airtight containers. It can be refrigerated for up to 3 days. For longer storage, freeze it in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
Tips to Make Slow Cooker Creamy Chicken Tortellini Soup
- For extra flavor, consider adding more herbs like thyme or rosemary.
- You can substitute other vegetables, such as spinach or zucchini, for variety.
- If you like it a bit spicy, add some red pepper flakes for a kick.
Variation
Try swapping the cheese tortellini for spinach or butternut squash tortellini for a different flavor profile. You can also use different types of protein, such as Italian sausage or shredded rotisserie chicken.
FAQs
Q: Can I use frozen chicken?
A: Yes, you can use frozen boneless chicken breasts. Just increase the cooking time to ensure they are fully cooked.
Q: Can I make this soup ahead of time?
A: Absolutely! You can prepare all the ingredients and store them in the slow cooker insert in the fridge overnight. Just plug it in and start cooking in the morning.
Q: How can I make this soup lighter?
A: You can use low-fat milk instead of whole milk and reduce the amount of heavy cream, or omit it altogether for a lighter version.
Creamy Chicken Tortellini Soup
Ingredients
Main ingredients
- 1.5 pounds boneless chicken breast
- 3 medium peeled and diced carrots
- 3 stalks diced celery
- 1 medium diced onion
- 3 cloves minced garlic
- 6 cups low sodium chicken broth
- 1 teaspoon Italian seasoning
- 2 pieces bay leaves
- 1 cup whole milk
- 1 cup heavy cream
- 0.25 cup flour
- 2 cups refrigerated cheese tortellini
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
Preparation
- In a 6-quart slow cooker, add the boneless chicken breast, diced carrots, diced celery, diced onion, minced garlic, chicken broth, Italian seasoning, and bay leaves. Cook on low for 4-6 hours.
- After cooking, remove the chicken and shred it using two forks. Place the shredded chicken back into the slow cooker.
- In a small bowl, whisk together the whole milk, heavy cream, and flour until smooth. Add this mixture and the cheese tortellini to the slow cooker.
- Cook for another 15 minutes until the tortellini is cooked through and the soup has thickened.
- Season with salt and pepper to taste and discard the bay leaves. Serve immediately, garnished with chopped fresh parsley if you like.
