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Slow-Cooker Chicken Tortellini Tomato Soup
This is the kind of soup that makes you grateful for slow cookers. Slow-Cooker Chicken Tortellini Tomato Soup is the ultimate comfort food mashup—tender shredded chicken, pillowy cheese tortellini, and a rich, creamy tomato base that tastes like you simmered it on the stove all day (but you didn’t).
The beauty of this recipe is the “set it and forget it” factor. You dump chicken breasts, tomatoes, broth, and aromatics into the crockpot in the morning, and by dinner time, you have a restaurant-quality soup waiting for you. The tortellini and spinach get stirred in during the last 30 minutes, so they stay perfectly tender without turning mushy. It’s hearty, warming, and exactly what you crave on a cold evening.
Let’s make the soup that will become your weeknight hero.
Why You’ll Love This Recipe
- Effortless Weeknight Dinner: Prep takes 10 minutes, then the slow cooker does all the work while you’re at work or running errands.
- Creamy Without Being Heavy: The combination of tomatoes, broth, and a touch of cream creates a luscious soup that’s satisfying without feeling overly rich.
- Built-In Protein and Carbs: The chicken and tortellini make this a complete, one-bowl meal—no sides required.
- Kid-Friendly: Even picky eaters love the cheesy tortellini and mild tomato base.
Ingredients
Here is your shopping list for 6-8 servings.
Step-by-Step Instructions
1. Prep the Ingredients
Dice the onion, carrots, and celery. Mince the garlic. Place all of these in the bottom of a 6-quart slow cooker.
2. Add the Base Ingredients
Place the chicken breasts on top of the vegetables. Pour in the chicken broth, diced tomatoes (with juices), and tomato sauce. Add the Italian seasoning, salt, and pepper. Stir gently to combine.
3. Cook Low and Slow
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is tender and easily shreds with a fork.
4. Shred the Chicken
About 30 minutes before serving, carefully remove the chicken breasts from the slow cooker using tongs. Place them on a cutting board and shred using two forks. Return the shredded chicken to the soup.
5. Add the Tortellini and Spinach
Stir in the cheese tortellini and chopped spinach. Cover and cook on HIGH for 15-30 minutes, or until the tortellini is tender and cooked through.
6. Finish with Cream and Cheese
In a small bowl, warm the heavy cream in the microwave for 30 seconds. Stir the warmed cream and grated Parmesan into the soup. This prevents the cream from curdling when it hits the hot soup.
7. Serve
Ladle the soup into bowls. Garnish with extra Parmesan cheese, fresh basil, or a drizzle of olive oil. Serve with crusty garlic bread for dipping.
Tips for Success
- Don’t Overcook the Tortellini: Add the tortellini only in the last 30 minutes. If you add it too early, it will become mushy and fall apart.
- Warm the Cream: Cold cream hitting a hot slow cooker can cause curdling. Always warm it first or temper it by mixing it with a ladle of hot soup before adding.
- Use Fresh Spinach: Baby spinach wilts beautifully in the soup. Frozen spinach can be used, but make sure to thaw and squeeze out all excess water first.
- Adjust Thickness: If the soup is too thick, add more chicken broth. If it’s too thin, let it cook uncovered on high for 15 minutes to reduce.
Variations & Substitutions
- Italian Sausage Instead of Chicken: Brown 1 lb of Italian sausage and add it to the slow cooker for a heartier, spicier version.
- Make it Lighter: Skip the cream and just use chicken broth. Add extra Parmesan for richness without the calories.
- Add More Veggies: Throw in diced zucchini, bell peppers, or green beans during the last 30 minutes.
- Stovetop Version: Sauté the vegetables in a Dutch oven, add diced raw chicken, broth, and tomatoes. Simmer for 20 minutes, then add tortellini and cook until tender.
What to Serve With It
- Garlic Bread: Essential for soaking up the creamy tomato broth.
- Caesar Salad: A crisp, tangy salad balances the richness of the soup.
- Crusty Sourdough: For dipping and dunking.
- Grilled Cheese Sandwiches: Turn this into the ultimate comfort food combo.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for 3-4 days.
- Freezer: You can freeze the soup before adding the tortellini and cream for up to 3 months. Thaw, reheat, then add fresh tortellini and cream.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if the soup has thickened. Avoid boiling, as it can overcook the tortellini.
Nutrition Facts
(Estimates per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 26g |
| Carbohydrates | 28g |
| Fat | 12g |
| Fiber | 4g |
| Sodium | 780mg |
Diet Suitability: Can be made Gluten-Free with GF tortellini.
Common Mistakes to Avoid
- Adding Tortellini Too Early: The pasta will absorb too much liquid and turn into mush. Always add it in the last 30 minutes.
- Skipping the Shredding Step: Biting into a whole chicken breast in soup isn’t enjoyable. Shred the chicken for better texture and distribution.
- Using Cold Cream: Cold dairy hitting a hot liquid can curdle. Warm the cream first for a smooth, velvety finish.
FAQ
Q: Can I use rotisserie chicken?
A: Yes! Skip the cooking step and add 2-3 cups of shredded rotisserie chicken during the last 30 minutes along with the tortellini.
Q: Can I make this vegetarian?
A: Absolutely. Omit the chicken and use vegetable broth. Add extra veggies like mushrooms, zucchini, or white beans for substance.
Q: Why is my soup watery?
A: If the tomatoes or broth released too much liquid, let the soup cook uncovered on high for 15-20 minutes to reduce and thicken. You can also stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
Conclusion
This Slow-Cooker Chicken Tortellini Tomato Soup is the definition of cozy, comforting, and convenient. It’s the kind of meal that makes your house smell incredible and fills everyone’s bowl with happiness. Set it in the morning, come home to dinner magic.
If you loved this slow-cooker soup, try my Slow Cooker Senate Bean Soup or Slow Cooker Salsa Verde Chicken next!
Slow-Cooker Chicken Tortellini Tomato Soup
Indulge in the comforting flavors of this Slow-Cooker Chicken Tortellini Tomato Soup, featuring tender chicken, cheesy tortellini, and a rich tomato broth. A luxurious dining experience perfect for chilly evenings.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup cheese tortellini
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tsp Italian seasoning
- Fresh basil leaves and grated Parmesan cheese for garnish
Directions
- Start by placing the chicken breasts in the slow cooker and covering them with crushed tomatoes, chicken broth, onions, garlic, and Italian seasoning.
- Cook on low for 6-8 hours until the chicken is tender and easily shreddable.
- Shred the chicken using two forks and return it to the slow cooker.
- Add the cheese tortellini and cook on high for an additional 15-20 minutes until the tortellini is tender.
- Serve the soup hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese.
