There’s nothing I love more than cozy season and a dinner I don’t have to actively cook, haha! This creamy crockpot chicken tortellini soup is the perfect combination of easy and comforting, with tender chicken, cheesy tortellini, vegetables, and a creamy tomato broth.
It’s one of those meals that makes the house smell amazing while the slow cooker does most of the work. And honestly, that’s exactly what I need this time of year.
Making the Most of Fall Afternoons
One thing I’ve been trying to prioritize lately is getting outside with Bubba as much as possible. Fall is my favorite time of year, and I know these beautiful afternoons won’t last forever before the colder weather rolls in.
Whether we’re heading out for a walk, visiting a playground, or just spending time outside together, I want to soak up as much of this season as we can.
That’s one of the reasons I love a good crockpot dinner. I can throw everything together earlier in the day, go about our afternoon, and not have to worry about starting dinner from scratch when we get home.
And after spending a brisk afternoon outside, there’s something so comforting about coming home to a warm bowl of soup.
This creamy chicken tortellini soup was a hit in our house, too. Bubba especially loved the cheesy pasta, which is always a win when I’m making something the whole family can enjoy!
Creamy Crockpot Chicken Tortellini Soup Recipe
Prep Time: 10–15 minutes
Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH, plus 20–35 minutes to finish
Servings: Approximately 6
Ingredients
- 1–1½ lbs boneless, skinless chicken breasts
- 1 package (9–12 oz) cheese tortellini, refrigerated or frozen
- 1 can (28 oz) crushed tomatoes
- 3 cups low-sodium chicken broth
- 1 small yellow onion, diced (optional)
- 3 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1 tsp Italian seasoning
- 1 tsp dried basil
- ½ tsp garlic powder
- ½ cup heavy cream
- 2 handfuls fresh spinach
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
1. Add your ingredients to the crockpot.
Place the chicken breasts, crushed tomatoes, chicken broth, diced onion (if using), minced garlic, Italian seasoning, dried basil, and garlic powder into your slow cooker. Give everything a gentle stir.
2. Let the slow cooker do its thing.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F and is tender enough to shred.
3. Shred the chicken.
Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot and stir.
4. Add the tortellini and vegetables.
Stir in the cheese tortellini and frozen peas and carrots. Cover and cook on HIGH for approximately 15–30 minutes, or until the tortellini is tender. Cooking time will vary depending on whether you’re using refrigerated or frozen pasta.
5. Make it creamy.
Stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Allow everything to warm through for another 5 minutes, until the spinach has wilted. Taste and season with salt and pepper as needed.
6. Serve and enjoy!
Ladle the soup into bowls and top with a little extra Parmesan cheese. Serve warm, preferably with some crusty bread for dipping!
A Few Tips for Making This Soup
Use frozen vegetables. I used frozen peas and carrots because they’re easy to keep on hand and require absolutely no chopping. They’re also a simple way to add extra vegetables to a family dinner.
Don’t add the tortellini too early. Unlike the chicken, tortellini only needs a short cooking time. Adding it toward the end keeps it from getting too soft or falling apart.
Make it toddler-friendly. This was a great shared family dinner for us. For little ones, cut the tortellini into manageable pieces, shred the chicken finely, and allow everything to cool before serving.
Adjust the creaminess. I used ½ cup of heavy cream, which gave the soup a nice creamy finish without making it overly heavy. You can also add a little extra Parmesan for more richness.
Storing and Reheating Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 3–4 days.
The tortellini will continue absorbing some of the broth as it sits, so the soup may thicken overnight. When reheating, simply add a splash of chicken broth to loosen everything up.
Reheat gently on the stovetop or in the microwave until hot throughout.
An Easy Dinner for Cozy Season
If you’re looking for a comforting dinner that doesn’t require standing over the stove all afternoon, this creamy crockpot chicken tortellini soup is a great one to add to your rotation.
It’s simple, filling, and perfect for those chilly fall evenings when you’d rather spend your afternoon enjoying the season than worrying about what’s for dinner.
And if your family loves pasta as much as mine does, the cheesy tortellini is a bonus!
