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.
Want to make Classic Chicken Noodle Soup?
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Slow Cooker Chicken Tortellini Soup
- Total Time: 435 minutes
- Yield: 6 servings 1x
Description
Slow Cooker Chicken Tortellini Soup is perfect for this soup season. This fun spin on a family favorite swaps chicken tortellini for the egg noodles. Extra comforting but just as easy. Recipe at KathleensCravings.com
Ingredients
- 1 medium yellow onion (chopped)
- 3 medium carrots (chopped or sliced into rounds)
- 3 stalks celery (chopped)
- 3 cloves garlic (minced)
- 2 large boneless, skinless chicken breasts (about 1.5lbs)
- 2 dried bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6–8 cups chicken stock or broth
- 18 ounces refrigerated cheese tortellini
- 3 tablespoons fresh parsley (diced)
- salt and pepper (to taste)
Instructions
- In a large slow cooker, combine all ingredients except the tortellini, lemon juice, and parsley. When adding the stock or broth, remember to leave room to add the tortellini later. Depending on your crock pot size it will be about 6-8 cups. Season generously with salt and pepper to your taste.
- Cook on low for 6 hours. The chicken should be cooked through and the veggies tender.
- Transfer the chicken to a plate and shred with two forks. Return to slow cooker and add tortellini. Continue to cook on low until the tortellini is tender – about 15 minutes but will depend on your slow cooker.
- Add fresh parsley, taste and adjust salt and pepper, if needed. Enjoy!
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Dish, Slow Cooker
- Method: Slow Cooker
- Cuisine: American
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