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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.
