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Crockpot Chicken Alfredo Tortellini Soup

Crockpot chicken Alfredo tortellini soup combines shredded chicken, cheese tortellini, and a creamy Parmesan broth in the slow cooker. Spinach wilts into the soup at the end for a comforting, hearty bowl.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Standing 5 minutes
Total Time 6 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breasts boneless, skinless, thawed
  • 6 cups chicken broth low-sodium
  • 1 yellow onion small, finely chopped
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 block (8 oz) cream cheese softened and cut into cubes
  • 1 cup heavy cream
  • 1 package (20 oz) refrigerated cheese tortellini
  • 2 cups fresh baby spinach
  • 1 cup Parmesan cheese finely grated

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the chicken, broth, onion, garlic, Italian seasoning, salt, and pepper to a 6-quart slow cooker.
  2. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F.
  3. Transfer the chicken to a cutting board and shred it with two forks.
  4. Whisk the cream cheese and heavy cream with 1 cup of hot broth from the slow cooker until smooth.
  5. Stir the cream cheese mixture and shredded chicken back into the slow cooker.
  6. Add the tortellini, cover, and cook on HIGH for 20 to 30 minutes, until the tortellini is tender.
  7. Turn off the slow cooker and stir in the spinach and Parmesan.
  8. Let stand for 3 to 5 minutes, until the spinach wilts and the cheese melts.

Notes

For tender tortellini, check it at the start of the 20 to 30 minute cooking range. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the tortellini and creamy broth may change texture. Use gluten-free cheese tortellini for a gluten-free option.