Creamy Chicken Tortellini Soup (Slow Cooker Option)
Published Sep 30, 2024
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Soup season is here and this creamy chicken tortellini soup is sure to make the cold weather a lot cozier and A LOT more delicious! This hearty soup is so filling and satisfying. It has cheese tortellini, tender chicken, and other fresh ingredients that make it super flavorful. Includes a gluten-free option.
Why You’ll Love This Delicious Soup Recipe
I love creating an easy soup recipe because homemade soups are so easy to make and they’re healthier than store-bought options. Homemade soup is also incredibly versatile! This easy recipe requires just one pot and minimal prep time.
With fresh cheese tortellini, fresh vegetables, tender chicken, and flavorful spices, this creamy soup is one the whole family will devour and ask for again and again. This easy chicken tortellini soup recipe is perfect for busy weeknights so add it to your recipe rotation!
Try my Beef Tortellini Soup or my Creamy Italian Chicken Soup paired with my Keto “Cheesy” Garlic Herb Biscuits; bread and soup is a match made in heaven.
Ingredient Notes
- Shredded chicken: Use rotisserie chicken or cook 2 medium chicken breasts.
- Refrigerated package of cheese tortellini: Gluten-free or regular.
- Garlic cloves: Use fresh garlic if possible.
- Celery
- Carrots
- Chicken broth: Use vegetable broth if you prefer.
- Butter or vegan butter
- Yellow onion
- Full-fat coconut milk: Use half and half or heavy cream if not dairy-free.
- Gluten-free flour or regular all purpose flour
- Italian seasoning
- Onion powder
- Garlic powder
- Salt and black pepper
- Fresh thyme or fresh parsley for garnish
See the full recipe card below for exact ingredient amounts.
How to Make Creamy Chicken Tortellini Soup
Stovetop Method
Step 1: Heat the olive oil over medium heat in a large pot or Dutch oven. Add the minced garlic, diced carrots, onions, and chopped celery. Sauté for 3-4 minutes, or until the vegetables begin to soften.
Step 2: Add the butter to the pot and once melted, sprinkle the gluten-free flour over the sautéed vegetables. Stir continuously for about 2 minutes to cook off the raw flour taste.
Step 3: Gradually pour in 5-6 cups of chicken broth while stirring to avoid lumps. Add the seasoning. Stir well.
Step 4: Add the shredded chicken and pour in the full-fat coconut milk (or your choice of half and half or heavy cream). Stir to combine, If the soup is too thick, add more chicken broth until you reach your desired consistency. Allow the soup to heat and simmer for another 10 minutes. It will thicken as it heats.
Step 5: The last 5 minutes of cooking, add in the tortellini. Garnish with fresh parsley or herbs of choice and enjoy.
Slow Cooker/Crockpot Method
Step 1: Place the minced garlic, diced carrots, onions, and chopped celery directly into the Crockpot.
Step 2: Pour 5-6 cups of chicken broth into the Crockpot. Add your preferred seasoning (salt, pepper, and any herbs or spices). Stir everything to combine. Add the shredded chicken and stir to combine.
Step 3: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender and the flavors have melded.
Step 4: About 20 minutes before serving, melt the butter in a small pan. Stir in the gluten-free flour to form a roux and cook for about 2 minutes to remove the raw flour taste. Stir the roux into the Crockpot and allow the soup to thicken as it continues to cook.
Step 5: About 5 minutes before serving, stir in the tortellini and cook until tender.
Step 6: Garnish with fresh parsley or herbs of your choice and enjoy!
Mac’s Pro Tip
Expert Tips
- Don’t overcook the tortellini. Follow the package instructions carefully so that your tortellini doesn’t end up mushy.
- You can make this soup ahead of time, a couple of days in advance, and reheated when you’re ready to serve it.
- To find cheese tortellini look in the refrigerated section at your local grocery store.
- To make this recipe even easier use leftover chicken.
Serving Suggestions
- Top this soup with parmesan cheese.
- If you like your homemade soups to have a little bit spice, add some red pepper flakes or cayenne pepper.
- Serve with warm, crusty bread.
- For some extra veggies, add some fresh spinach.
- You can add some Italian sausage to this soup for some extra flavor or omit the chicken and only use sausage.
- I love serving any of my homemade soups with my Keto “Cheesy” Garlic Herb Biscuits.
Storage Tips
To store leftover soup, let it cool to room temperature and put it in an airtight container in the refrigerator for 3-4 days.
When you’re ready to enjoy your leftover soup, reheat it on the stovetop over in a large pot or dutch oven over medium-low heat. Stir frequently to prevent sticking or scorching. You may need to add a bit of additional broth or cream to restore the original consistency.
For best results, freeze the soup without the tortellini. If you freeze it with the tortellini the pasta will get mushy when you thaw/reheat it. When ready to serve, thaw and reheat it on the stovetop over low to medium heat, stirring frequently to prevent the cream from separating. Do not bring it to a rapid boil as this can cause the texture to change.
You can also reheat it in the microwave using short, gentle, intervals and stirring in between to ensure even heating. Add a fresh package of tortellini and simmer for 3-4 minutes until softened. Serve warm.
Recipe FAQs
Yes, you can use leftover chicken or freshly cooked chicken! If you’re cooking this soup in your crockpot, there is no need to cook the chicken beforehand.
Yes, if you want to leave out the full-fat coconut milk and use cream cheese instead you absolutely can!
Yes! Soup recipes are great to make ahead of time as they reheat well and continue to get more flavorful as they meld.
More Soup Recipes
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Creamy Chicken Tortellini Soup (Slow Cooker Option)
Ingredients
- 2 ½ cups chicken shredded (use rotisserie or cook 2 medium chicken breast)
- 1 10 ounce package refrigerated cheese tortellini gluten-free or regular
- 3-4 cloves garlic minced
- 1 celery rib chopped
- ½ cup carrots diced
- 5-6 cups chicken broth more as needed
- 1 small onion diced
- 1-2 tbsp butter or vegan butter
- 1 cup full-fat coconut milk or sub half and half or heavy cream
- 3 tbsp gluten-free flour
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- salt and pepper to taste
- Thyme or fresh parsley for garnish
Instructions
Stovetop
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the minced garlic, diced carrots, onion, and chopped celery. Sauté for 3-4 minutes, or until the vegetables begin to soften.
- Make the Roux: Add the butter to the pot and once melted, sprinkle the gluten-free flour over the sautéed vegetables. Stir continuously for about 2 minutes to cook off the raw flour taste.
- Add the Broth and Spices: Gradually pour in 5-6 cups of chicken broth while stirring to avoid lumps. Add the seasoning. Stir well.
- Add the Chicken, Coconut Milk and Tortellini: Add the shredded chicken and pour in the full-fat coconut milk (or your choice of half and half or heavy cream). Stir to combine, If the soup is too thick, add more chicken broth until you reach your desired consistency. Allow the soup to heat and simmer for another 10 minutes. It will thicken as it heats. The last 5 minutes of cooking, add in the tortellini. Garnish with fresh parsley or herbs of choice and enjoy
Crockpot
- Add Vegetables: Place the minced garlic, diced carrots, onion, and chopped celery directly into the Crockpot.
- Add Broth, Spices and Chicken: Pour 5-6 cups of chicken broth into the Crockpot. Add your preferred seasoning (salt, pepper, and any herbs or spices). Stir everything to combine. Add the shredded chicken and stir to combine.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender and the flavors have melded.
- Make and Add Roux: About 20 minutes before serving, melt the butter in a small pan. Stir in the gluten-free flour to form a roux and cook for about 2 minutes to remove the raw flour taste. Stir the roux into the Crockpot and allow the soup to thicken as it continues to cook.
- Add Tortellini: About 5 minutes before serving, stir in the tortellini and cook until tender.
- Serve: Garnish with fresh parsley or herbs of your choice and enjoy!
Notes
- Don’t overcook the tortellini. Follow the package instructions carefully so that your tortellini doesn’t end up mushy.
- You can make this soup ahead of time, a couple of days in advance, and reheated when you’re ready to serve it.
- To find cheese tortellini look in the refrigerated section at your local grocery store.
- To make this recipe even easier use leftover chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
