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Crockpot Chicken Tortellini Soup – Cozy Dinner Recipe

Crockpot chicken tortellini soup combines tender shredded chicken, cheese tortellini, and vegetables in a creamy slow-cooked broth. Spinach wilts into the soup at the end for a cozy, hearty dinner.
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Prep Time 15 minutes
Cook Time 7 hours 3 minutes
Total Time 7 hours 18 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breasts boneless, skinless, thawed
  • 6 cups low-sodium chicken broth
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and sliced
  • 2 celery ribs, sliced
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 package (20 oz) refrigerated cheese tortellini
  • 1 cup heavy cream
  • 5 oz baby spinach

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the chicken broth, onion, carrots, celery, garlic, Italian seasoning, salt, and pepper to a 6-quart slow cooker and stir to combine. Nestle the chicken breasts into the broth.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F in the thickest part.
  3. Transfer the chicken to a cutting board, shred it with two forks, and return it to the slow cooker.
  4. Stir in the tortellini, cover, and cook on HIGH for 20 to 30 minutes, until the tortellini is tender.
  5. Stir in the heavy cream and spinach, cover, and cook on HIGH for 5 to 10 minutes, until the spinach is wilted and the soup is hot.

Notes

For tender chicken, check that it reaches 165°F in the thickest part before shredding. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the tortellini and cream can change texture. For a dairy-free version, use dairy-free tortellini and a suitable dairy-free cream.