Crockpot Chicken Tortellini Soup
Creamy Chicken Tortellini Soup is rich, hearty, and full of veggies. Let your crock pot do all the work and enjoy this absolutely delicious soup on a busy night!
Crockpot Chicken Tortellini Soup
This easy crock pot soup recipe is one of my favorites and I know it will soon be yours too.
I love to come home to soup slow cooking all day and not have to stress about getting dinner on the table.
Once you get home, just toss in the remaining ingredients while you are changing out of your work clothes and pouring yourself a glass of wine.
As soon as the table is set, everything is ready to eat! Spend more time enjoying your family around the table than worrying about getting them to it.
Add this creamy chicken tortellini soup is a great recipe to add to your menu and make it even easier by prepping a few days ahead of time!
Ingredients Needed
Chicken – Use cooked chicken breasts either diced or shredded. Or substitute cooked ground turkey.
Broth – I like to use chicken broth but you can also use vegetable stock.
Veggies – The usual combination of celery, carrots, and onion. And some fresh spinach at the end.
Tortellini – I like to use cheese tortellini but you can use another flavor like spinach or even mushroom.
Spices – Italian seasoning, salt, and pepper.
Pantry staples – Lemon juice, lemon zest.
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How to Make Crockpot Tortellini Soup
First: In the crock pot, place the onion, carrots, celery, garlic, chicken, and spices.
Second: Pour in the broth and cook on low 4-6 hours or on high 2-3 hours.
Third: In the last 30 minutes, shred the chicken if desired, and add the tortellini.
Stir and cover. Continue cooking for 15 minutes.
Fourth: 15 minutes before serving, add the spinach. Stir to combine.
Fifth: Cook for 5-10 minutes more. Serve warm, garnish with parsley and a squeeze of lemon juice.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
How long does it last?
You can keep this soup in the fridge for up to 4 days in an airtight container. The tortellini will start to get mushy after that.
If you plan on saving it for later, I would leave the cheese tortellini out and add it later.
Can I freeze it?
I don’t recommend freezing the soup for the same reasons. The pasta and the spinach will not hold up well.
You can make the soup without the pasta and spinach and freeze it for up to 2 months. Thaw overnight in the fridge.
Then, when ready to eat, add in the pasta and spinach.
Serving Suggestions
I like to eat mine with a heel of crusty French bread or Garlic bread, but it pairs nicely with a big salad!
Favorite Soup Recipes
I am a sucker for soup any time of the year and some of my favorites are this Tuscan tortellini soup, which is vegetarian. This Marry Me chicken soup with sundried tomatoes, and this chicken piccata soup.
Check out all my other slow cooker recipes here.
Can I make this on the stove top?
- Sauté the vegetables in a large pot with a few tablespoons of olive oil.
- Add the chicken, spices, and broth. Cook for 10 minutes on medium.
- Add the tortellini and spinach and cook for an additional 10 minutes.
- Serve as usual.
I make it on the stove top often and it turned out great every time!
Can I make this vegetarian?
Sure! To add more bulk to it, substitute the chicken for extra tomatoes and zucchini.
If you like, try a spinach and cheese stuffed tortellini.
Tips for No Leftovers
- Prep the veggies beforehand and then just add them to to crock pot when ready to make the soup.
- Try using rotisserie chicken for easier prep and more flavor.
- Switch up your tortellini for mushroom or spinach and cheese.
- Add zucchini or tomatoes for even more veggies!
- Sprinkle in some red pepper flakes for a little kick.
- Want an even creamier texture? Add a cup of heavy cream when you add the tortellini.
- I like to use leftover chicken or a rotisserie chicken for this but feel free to use whatever chicken you have. Just make sure it is fully cooked.
- Make sure to use fresh spinach. The cooked or frozen spinach doesn’t have the right texture.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
My family loves this creamy slow cooker chicken tortellini soup recipe and I know you will love it too. This hearty soup is pure comfort food in my opinion.
Chicken Tortellini Soup
Ingredients
- 2 cups cooked chicken
- 8 cups chicken broth
- 1 cup carrot peeled, diced
- 1 cup celery diced
- 1 large onion peeled, diced
- 2 cloves garlic minced
- 19 oz cheese tortellini refrigerated or frozen
- 2 tablespoons Italian seasoning
- 4 cups raw spinach
- 1 teaspoon crushed red pepper flakes
- Lemon juice for garnish when serving.
Instructions
- In the crock pot, place the onion, carrots, celery, garlic, chicken, broth, and spices. Cook on low 4-6 hours or on high 2-3 hours.
- In the last 30 minutes, shred the chicken if desired, and add the tortellini. 15 minutes before serving, add the spinach. Stir to combine.
- Cook for 5-10 minutes more. Serve warm, garnish with parsley and a squeeze of lemon juice.
Notes
- Prep the veggies beforehand and then just add them to to crock pot when ready to make the soup.
- Try using rotisserie chicken for easier prep and more flavor.
- Switch up your tortellini for mushroom or spinach and cheese.
- Add zucchini or tomatoes for even more veggies!
- Sprinkle in some red pepper flakes for a little kick.
- Want an even creamier texture? Add a cup of heavy cream when you add the tortellini.
Nutrition
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