There’s nothing quite like walking through the door after a long day and being greeted by the warm aroma of something delicious simmering in the crockpot.
This Crockpot Chicken Tortellini Soup hits all the right notes—comforting, creamy, and filled with tender bites of chicken and cheesy pasta.
It’s one of those cozy recipes I reach for again and again, especially when I need a meal that feels like a hug.
Why I Love This Recipe
Hands-off crockpot recipe—perfect for busy weekdays
Loaded with hearty chicken, veggies, and cheesy tortellini
Rich and creamy without being overly heavy
Kid-approved, freezer-friendly, and totally customizable
Makes your kitchen smell like pure comfort
What You’ll Need (Ingredient Highlights)
Chicken breasts or thighs: Boneless and skinless for easy shredding and tender bites.
Cheese tortellini: Fresh or frozen tortellini add a rich, cheesy element to the soup.
Carrots & celery: Classic soup veggies that add flavor and texture.
Chicken broth: The base of the soup—use low-sodium if preferred.
Heavy cream: Adds a luxurious, creamy finish.
Spinach (optional): For a pop of color and a little extra nutrition.
Herbs & garlic: Basil, oregano, thyme, and fresh garlic bring aromatic depth.
Pro Tips Before You Start
You can use frozen chicken—just increase cook time by 30 minutes.
Add the tortellini at the end to avoid overcooking and mushiness.
Stir in the cream gently to prevent curdling.
For a lighter version, use half-and-half instead of heavy cream.
Don’t skip the garlic—it makes the flavor pop!
How to Make Crockpot Chicken Tortellini Soup
Step 1: Assemble the Ingredients
Add chicken, broth, carrots, celery, garlic, basil, oregano, thyme, salt, and pepper to the crockpot.
Stir to combine.
Step 2: Cook the Chicken
Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender and fully cooked.
Step 3: Shred the Chicken
Remove the chicken, shred it using two forks, then return it to the crockpot.
Step 4: Add the Tortellini
Stir in the tortellini and cook on high for 20–30 minutes, until pasta is tender.
Step 5: Stir in Cream and Spinach
Pour in the heavy cream and stir well.
If using spinach, add it now and let it wilt for about 5 minutes.
Step 6: Serve and Enjoy
Ladle into bowls and enjoy hot with crusty bread on the side.
What to Serve It With
Garlic bread or crusty sourdough
Caesar salad or arugula salad
Roasted green beans or asparagus
Grated parmesan or red pepper flakes on top
A glass of white wine or sparkling water with lemon
Variations / Substitutions
Use rotisserie chicken to save time
Swap cheese tortellini for spinach or mushroom-filled pasta
Add more vegetables like mushrooms or zucchini
Make it dairy-free by using coconut cream and dairy-free tortellini
Add red pepper flakes for a little heat
Storage & Leftovers
Store in an airtight container in the fridge for up to 4 days
Tortellini will continue absorbing liquid, so add extra broth when reheating
Freeze in individual portions for up to 2 months (add cream after thawing)
Reheat on stovetop or microwave, stirring occasionally
FAQs
Can I use frozen tortellini?
Yes, just add it directly to the crockpot during the final 30 minutes of cooking.
What if I don’t have heavy cream?
You can substitute with half-and-half, whole milk, or even coconut cream.
Can I make this without a crockpot?
Absolutely—use a large pot on the stove and simmer the chicken until tender before continuing.
Is this soup freezer-friendly?
Yes, but it’s best to freeze it without the cream and tortellini.
Add them after reheating.
How do I prevent the tortellini from turning mushy?
Only add it during the last 20–30 minutes of cooking.
What protein can I use instead of chicken?
Try cooked turkey, sausage, or even white beans for a vegetarian twist.
Can I add cheese on top?
Definitely! A sprinkle of shredded parmesan or mozzarella is delicious on top.
Final Thoughts
This Crockpot Chicken Tortellini Soup is everything I want in a comfort meal—creamy, filling, and so easy to pull together.
Whether it’s for a chilly night, a sick day, or just a craving for something warm and hearty, this soup hits the spot every time.
I hope it becomes a go-to in your kitchen too.
Creamy Crockpot Chicken Tortellini Soup
Ingredients
- 1½ lbs boneless skinless chicken breasts or thighs
- 6 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 3 cups fresh or frozen cheese tortellini
- 1 cup heavy cream
- 3 garlic cloves minced
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup fresh spinach leaves optional
Instructions
- Add chicken, broth, carrots, celery, garlic, basil, oregano, thyme, salt, and pepper to the crockpot. Stir to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours.
- Remove chicken, shred with two forks, and return to the crockpot.
- Add tortellini and cook on high for 20–30 minutes, until pasta is tender.
- Stir in heavy cream. Add spinach if using, and cook 5 more minutes.
- Serve hot and enjoy!
- See full steps with tips & photos → https://mischacrossing.com/crockpot-chicken-tortellini-soup/
Notes
- Fresh tortellini cooks faster than frozen — check at 15 minutes to avoid overcooking.
- Use half-and-half instead of cream for a lighter version.
