Go Back
+ servings
Slow cooker chicken tortellini soup in a white bowl.
Print

Chicken Tortellini Soup

This delicious Chicken Tortellini Soup is everything a hearty fall soup should be, and it’s easy to make in your slow cooker or Instant Pot. Cheese-filled tortellini take the place of dumplings for cheers all around, no matter who’s at the table or what the weather’s like.
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 25 minutes
Servings 6 servings (2 cups each)
Calories 380kcal

Ingredients

Instructions

  • In the bottom of a slow cooker, add chicken, onions, carrots, and celery. Add chicken broth, thyme, and bay leaf. Cover and cook on HIGH for 4 to 5 hours or LOW for 5 to 6 hours.
  • Transfer chicken to a cutting board or bowl and shred with two forks. Return to slow cooker and add tortellini.
  • Cook until tortellini is tender, about 10 to 15 minutes longer. Remove bay leaf, season to taste with salt and pepper, and garnish with fresh parsley if desired.

Notes

  1. Chicken. Boneless, skinless, chicken breasts are easy, but you can use any cut of chicken at all. The skin and bones get discarded when the chicken is shredded. To substitute leftover chicken, add it to the slow cooker with the cheese tortellini in Step 2.
  2. Cheese tortellini. This recipe calls for the fresh variety, which can be found in the refrigerated section of the grocery store. To substitute frozen or dried cheese tortellini, cook according to package directions.
  3. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  4. Yield: This recipe makes about 12 cups of soup, enough for 6 servings, 2 cups each.

Nutrition

Serving: 2 cups | Calories: 380kcal | Carbohydrates: 41g | Protein: 31g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 1617mg | Potassium: 607mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1783IU | Vitamin C: 26mg | Calcium: 156mg | Iron: 3mg