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
- 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)
- 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!
- 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.
- Category: Main Dish, Slow Cooker
- Method: Slow Cooker
- Cuisine: American