Slow Cooker Chicken Tortellini Soup
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Slow Cooker Chicken Tortellini Soup is a delightful twist on traditional chicken noodle soup that will bring some serious comfort food to your table without much fuss. It’s kid-friendly, freezer-friendly, easy, and delicious.
Or try Instant Pot Chicken Tortellini Soup or stovetop Chicken Tortellini Soup.
Why We Love This Soup
- Easy: Thanks to the crock pot and using frozen cheese tortellini in place of longer cooking noodles, this soup only takes about 20 minutes of hands on time. The slow cooker does the rest.
- Family-Friendly: All ages love this nutritious and comforting soup. I always make extras and send leftovers in my kids’ lunches for the next few days, too. Serve with Classic Fruit Salad and Bread Machine Dinner Rolls for a simple family dinner that everyone will love.
- Freezer-Friendly: I can double and freeze one batch for later using our freezer meal instructions. Perfect to freeze in small portions for lunches later. Check out more of our most popular healthy freezer meals.
Ingredients Needed
Here’s what you’ll need on hand to throw this together:
- Pantry Items: Avocado oil or olive oil, salt, ground black pepper, low-sodium chicken broth, Italian seasoning, poultry seasoning
- Produce: Carrots, celery, onion, garlic
- Protein: Boneless, skinless chicken breasts
- Frozen: Frozen or fresh cheese tortellini – Tip: Check the package to find one with the most recognizable and least amount of ingredients.
- Optional Toppings: Fresh chopped parsley and freshly grated Parmesan cheese
How to Make Slow Cooker Chicken Tortellini Soup
Saute the Veggies
In a large skillet, sauté the veggies as directed in the recipe below. Transfer the vegetables to the slower cooker and add the chicken, broth, and seasonings.
Slow Cook & Shred the Chicken
Cover and cook on Low for about 3 hours. (The chicken is done when it is no longer pink inside and/or registers 165°F internally.) Shockingly, this is how long to cook chicken in the slow cooker!
Transfer the chicken to a cutting board and shred with two forks or dice. Set aside.
Cook the Tortellini on High
Set the slow cooker to High. Add the tortellini to the cooker, stir, cover, and cook for 15 minutes, or until the tortellini are cooked all the way through.
Stir the chicken into the soup. Taste and season with salt and pepper. Serve immediately, garnished with parsley and topped with freshly grated Parmesan, if desired.
How to Freeze Tortellini Soup
Slow cooker chicken tortellini soup can be frozen either before it’s cooked (preferred) or afterwards, with some caveats.
Here are the best methods for freezing this soup…
Method 1: Freeze Before Cooking (Preferred)
If you want your soup to taste like a fresh meal on the other end, this is the best method for freezing. It ensures that your chicken doesn’t get tough and that your pasta doesn’t get mushy.
Freeze For Later: Follow step 1. Let the veggies cool, then transfer them to a gallon-size freezer bag or round container. Add the chicken, broth, water, Italian seasoning, poultry seasoning, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Seal and freeze alongside a bag of 3-4 cups frozen tortellini. Tip: Double bag the soup to help prevent leaks and freeze flat.
Prepare From Frozen: Thaw the soup (but not the frozen tortellini). Add to a slow cooker and follow Steps 3-6.
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Method 2: Freeze After Cooking
Freeze For Later: Completely cool the cooked soup and freeze in an air-tight, freezer-safe container or freezer bag. The caveat to this method is that the pasta will get a bit mushy in the freezer, but my kids still enjoy it this way. So, I often freeze leftovers in SouperCubes or 2-Cup Pyrex bowls for lunches.
Prepare From Frozen: Let thaw in the refrigerator for 24 hours and then rewarm in the microwave or over medium heat on the stovetop.
Note: Because the pasta soaks up the liquid overnight and expands, you may need to add more broth or water to any leftovers.
Tips and Variations
- Dairy-Free Version: Look for dairy-free tortellini in the health food section of the grocery store or replace the tortellini with whole wheat egg noodles (store-bought is fine) and boil until al dente.
- Gluten-Free Version: There are gluten-free cheese tortellini in some grocery stores or replace the tortellini with whole wheat egg noodles (store-bought is fine) and boil until al dente.
- Because the pasta soaks up the liquid overnight and expands, this soup is best eaten the day you make it, but you can always add more broth or water to leftovers.
FAQs
Yes, you can easily with our recipes below:
– Instant Pot Tortellini Soup
– Chicken Tortellini Soup (on the stovetop)
Yes, you can make chicken tortellini soup ahead of time. Prepare the soup as directed but wait to add the tortellini until just before serving to prevent it from becoming too soft or mushy. Store the soup in an airtight container in the refrigerator for up to 3-4 days, or freeze it for longer storage.
To enhance the flavor of chicken tortellini soup, you can add ingredients such as garlic, fresh herbs (like parsley or basil), grated Parmesan cheese, or a splash of white wine. Adjusting the seasoning with salt and pepper to taste can also elevate the flavor.
More Healthy Soups for the Crock Pot
If you like this recipe, we think you’ll enjoy these delicious slow cooker soups, as well.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Slow Cooker Chicken Tortellini Soup
Slow Cooker Chicken Tortellini Soup is a delightful twist on traditional chicken noodle soup that will bring some serious comfort food to your table without much fuss. It’s kid-friendly, freezer-friendly, easy, and delicious.
Ingredients
- 1–2 tablespoons avocado oil or olive oil
- 1 – 1 1/2 cups diced carrots
- 1 – 1 1/2 cups sliced celery
- 1 medium onion, diced (about 1 1/2 cups)
- Salt and ground black pepper
- 2 garlic cloves, minced (or 1 teaspoon pre-minced garlic)
- 6 cups (48 ounces) chicken broth, homemade or store-bought
- 1 cup water
- 1 teaspoon Italian seasoning, crushed in hand
- 1 teaspoon poultry seasoning
- 1 – 1 1/2 pounds boneless, skinless chicken breasts or chicken thighs
- 3–4 cups frozen cheese tortellini
- Optional for serving: Lemon wedges, fresh chopped parsley, grated Parmesan
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Instructions
Make It Now:
- Heat the oil in a large skillet over medium-high heat. Sauté the carrots, celery, and onions until slightly soft, about 3-4 minutes. Season lightly with salt and pepper as they cook. Stir in the garlic for the last 30-60 seconds.
- Transfer the vegetables to the slower cooker and stir in the broth, water, Italian seasoning, poultry seasoning, 1/2 teaspoon salt, 1/8 teaspoon pepper, and the chicken to a crock pot.
- Cover and cook on Low for about 3 hours (really, that’s all it takes!). The chicken is done when it is no longer pink inside and/or registers 165°F internally.
- Transfer the chicken to a cutting board and shred with two forks or dice. Set aside.
- Set the slow cooker to High. Add the tortellini to the cooker, stir, cover, and cook for 15 minutes, or until the tortellini are cooked all the way through.
- Stir the chicken into the soup. Taste and season with salt and pepper. Serve immediately, garnished with optional lemon wedges (give a good squeeze to your bowl), chopped parsley, and freshly grated Parmesan, if desired. (Note: This soup will thicken up as it sits and cools.)
Freeze For Later: Follow Step 1. Add the sautéed veggies, broth, water, Italian seasoning, poultry seasoning, 1/2 teaspoon salt, 1/8 teaspoon pepper, and the chicken to a gallon-sized freezer bag. Seal and freeze alongside a bag of 3-4 cups frozen tortellini. Tip: Double bag the soup to help prevent leaks and freeze flat.
Prepare From Frozen: Thaw soup in the fridge (but do not thaw the tortellini). Follow Steps 3-6.
Notes/Tips
- Shortcut: Use 2 cups diced or shredded rotisserie chicken in place of the chicken breasts and skip Step 4.
- Another Freezing Option: You can fully cook, cool, and freeze this soup in small portions for later. The pasta does break down a little bit, but the taste is still good. Thaw in the fridge and warm gently in the microwave, slow cooker, or over low heat on the stove.
- Instant Pot Version: Make our Instant Pot Chicken Tortellini Soup.
- Stove Top Version: Make this Chicken Tortellini Soup recipe.
- Because the pasta soaks up the liquid overnight and expands, this soup is best eaten the day you make it, but you can always add more broth or water to leftovers.
- Leftover tortellini? Use it in our Italian Sausage Tortellini Soup or Creamy Sausage Tortellini Soup (made in crock pot).
- Dairy-Free Version: Look for dairy-free cheese tortellini in your grocery store.
- Gluten-Free Version: Look for gluten-free cheese tortellini in your grocery store.
Photos and video by Whitney Reist of Sweet Cayenne.
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