Slow Cooker Chicken Tortellini Soup
Chicken Noodle Soup is a classic for a reason, but Chicken Tortellini Soup takes the classic to a whole new level. This fun spin on a family favorite swaps chicken tortellini for the egg noodles. You’re left with a soup that is extra comforting on a chilly night. Even better, it’s all made in your crock pot! Slow Cooker Chicken Tortellini Soup is perfect for this soup season.
Ingredients You’ll Need:
- Veggies: Onion, Celery, Carrots, and Garlic
- Chicken Stock or Broth
- Spices: Dried Bay Leaves, Dried Thyme, Dried Rosemary, Salt and Pepper
- Refrigerated Cheese Tortellini
- Fresh Parsley
This is one of the easy ‘dump in the ingredients and let the crock-pot do the work’ recipes that we all love. First, add in the main soup ingredients – veggies, seasonings, chicken breasts, and broth. Let it all cook for 6 hours on Low. Once the chicken is cooked through, shred the breasts and add in the tortellini. The tortellini takes just 15 minutes to cook in the soup.
Slow Cooker Chicken Tortellini Soup TIPS and FAQS:
- I love leftovers. This soup can be stored in an airtight container in the fridge for up to 5 days. But be aware that the tortellini will continue to soak up the broth as it sits so you may need to add more broth or even a little water when you reheat it.
- Don’t chop up your vegetables too small or they will get too soft during the cook time.
- I prefer using the fresh tortellini that you find in the refrigerated section, but you can use frozen if you have it. It will take about 10ish minutes more to cook in the soup.