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Slow cooker creamy chicken tortellini soup in a rustic bowl, a spoon lifting a cheese tortellini

Slow Cooker Creamy Chicken Tortellini Soup

Tender shredded chicken, cheese tortellini, and spinach in a rich, creamy broth — all made in the slow cooker. The tortellini and cream go in at the end for perfect texture.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds (680 g) boneless, skinless chicken breasts
  • 1 small yellow onion diced
  • 3 carrots peeled and sliced
  • 3 celery stalks sliced
  • 3 garlic cloves minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1 teaspoon fine salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1 can (14.5 oz / 411 g) diced tomatoes undrained
  • 6 cups (1.4 L) low-sodium chicken broth
  • 1 package (9 oz / 255 g) refrigerated cheese tortellini
  • 1 cup (240 ml) heavy cream
  • 3 cups (90 g) fresh baby spinach
  • 1/2 cup (50 g) freshly grated Parmesan cheese, plus more for serving

Equipment

  • 6-quart slow cooker
  • cutting board and knife
  • two forks (for shredding)
  • ladle
  • measuring cups and spoons

Method
 

  1. Place the chicken in a 6-quart slow cooker. Add the onion, carrots, celery, garlic, Italian seasoning, thyme, salt, black pepper, and red pepper flakes if using.
  2. Pour in the diced tomatoes with their juices and the chicken broth.
  3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken is tender.
  4. Remove the chicken, shred it with two forks, and return it to the slow cooker.
  5. Stir in the tortellini, cover, and cook on HIGH for 15 to 20 minutes, until tender.
  6. Stir in the cream, spinach, and Parmesan. Cover for about 5 minutes, until the spinach wilts.
  7. Season to taste and serve with extra Parmesan.

Notes

Never add the tortellini or cream at the beginning — both go in at the end so the pasta stays tender and the cream stays silky.
Make ahead: chop the vegetables the night before and refrigerate.
Leftovers keep 3 days in the fridge; add a splash of broth when reheating since the tortellini absorbs liquid.