Creamy Crockpot Chicken Tortellini Soup
This comforting slow-cooker soup is filled with shredded chicken, vegetables, and soft cheese tortellini simmered in a rich, herby cream broth. It's cozy, family-friendly, and requires minimal effort thanks to the crockpot!
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.