Creamy Chicken Tortellini Soup (Slow Cooker Option)

a close up shot of creamy chicken tortellini soup in a bowl with a spoon

5 from 2 votes

Creamy Chicken Tortellini Soup (Slow Cooker Option)

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.

Course: Main Course, Soup

Cuisine: Italian

Method: Stovetop/Crockpot

Servings: servings

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, add coconut milk, 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