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Creamy Chicken Tortellini Soup in the Crock Pot Recipe

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4 from 63 reviews

This creamy, comforting Chicken Tortellini Soup made in the Crock Pot is perfect for cold winter days and picky eaters alike. Featuring tender shredded chicken, cheesy tortellini, fresh spinach, and a flavorful tomato-based broth, this hearty soup is easy to prepare and warms the whole family.

  • Total Time: 4 hours 55 minutes
  • Yield: 8 servings

Ingredients

Soup Base

  • 1 ½ pounds boneless, skinless chicken breasts
  • 1 cup yellow onion, diced
  • 3 teaspoons garlic, minced
  • 6 cups low-sodium chicken broth
  • 6 ounces tomato paste
  • 28 ounces diced tomatoes
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon dried thyme
  • ½ teaspoon oregano
  • 1 teaspoon Italian seasoning

Thickener and Cream

  • 2 tablespoons corn starch
  • 1 ½ cups heavy cream

Additional Ingredients

  • 19 ounces frozen cheese tortellini
  • ½ cup parmesan cheese, finely shredded
  • 3 cups fresh baby spinach

Instructions

  1. Combine Ingredients in Slow Cooker: Add the chicken breasts, diced onion, minced garlic, chicken broth, tomato paste, diced tomatoes, black pepper, salt, dried thyme, oregano, and Italian seasoning to the slow cooker. Stir gently to combine and cover with the lid.
  2. Cook the Soup: Set the slow cooker to high and cook for 3-4 hours or on low for 5-6 hours until the chicken is fully cooked and tender.
  3. Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir to incorporate.
  4. Prepare Cream Slurry and Add Ingredients: In a small bowl, whisk together the heavy cream and cornstarch until smooth with no lumps. Add this slurry to the slow cooker along with the frozen cheese tortellini, finely shredded parmesan cheese, and fresh baby spinach. Stir well to combine all ingredients.
  5. Finish Cooking: Cover and continue to cook the soup on low for an additional 45 minutes to let the tortellini cook through and the soup thicken.
  6. Serve and Garnish: Serve the soup warm, garnishing each bowl with additional parmesan cheese if desired for extra flavor.

Notes

  • For a thicker soup, you can increase the cornstarch amount by 1 tablespoon.
  • If you prefer a lighter soup, substitute half-and-half for heavy cream, but the soup will be less creamy.
  • Make sure to use frozen tortellini; fresh tortellini will cook faster and may become mushy.
  • Slow cooker liners can make cleaning easier for this recipe.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 4 hours 45 minutes
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://ellarecipe.com/creamy-chicken-tortellini-soup-in-the-crock-pot-recipe/