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Slow cooker chicken tortellini soup in a white bowl.
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Slow Cooker Chicken Tortellini Soup (or Instant Pot)

Quick comfort food to the rescue! Slow Cooker Chicken Tortellini Soup is everything a hearty fall soup should be, and it’s ready in a flash if you use an 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 people (2 cups each)
Calories 380kcal

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 medium onion finely chopped
  • 1 medium carrot peeled and cut into coins
  • 1 celery rib chopped
  • 8 cups chicken broth
  • 2 teaspoons fresh thyme minced, or 1/2 teaspoon dried
  • 1 bay leaf
  • 18 ounces refrigerated cheese tortellini
  • Salt and freshly ground black pepper

Instructions

To make in a slow cooker:

  • To 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.

To make in an Instant Pot:

  • To an instant pot, add chicken, onions, carrots, and celery. Add chicken broth, thyme, and bay leaf.
  • Set instant pot to soup setting, high pressure. (You do not set a time; the instant pot knows what to do. Mine cooked for 30 minutes). When cook time is over, release pressure gradually.
  • Transfer chicken to a cutting board or bowl. Switch Instant Pot to sauté mode, add tortellini, and cook for 5 minutes. Shut off Instant Pot.
  • While the tortellini is cooking, shred the chicken with two forks. Return chicken to instant pot, stir, and let stand for 5 minutes. Remove bay leaf. Season to taste with salt and pepper.

Notes

To use leftover chicken in this recipe, omit it in step 1. Just cook the vegetables, broth, and seasonings (on HIGH for 2 to 3 hours or LOW for 4 to 6 hours). Add the cooked chicken (shredded or cubed) with the tortellini. 

Nutrition

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