Slow Cooker Chicken Tortellini Soup
Tender chicken, cheesy tortellini, and vegetables simmer in a creamy broth in your slow cooker.
Ingredients
- 1.5 lbs boneless skinless chicken breasts, 680 g
- 1 medium yellow onion diced
- 2 cups diced carrots 240 g
- 1 cup diced celery 120 g
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 cups chicken broth 950 ml
- 1 cup water 240 ml
- 1 package refrigerated cheese tortellini 9-ounce / 255 g
- ¼ cup heavy cream 60 ml
- Fresh parsley chopped, for garnish, optional
Instructions
- Place the chicken breasts in the bottom of a 6-quart or larger slow cooker. Add the diced onion, carrots, celery, Italian seasoning, salt, and pepper.
- Pour the chicken broth and water over the ingredients. Stir gently to combine everything.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is tender and cooked through.
- Carefully remove the chicken from the slow cooker and place it on a cutting board. Confirm it has reached an internal temperature of 165°F (74°C) with a meat thermometer.
- Shred the chicken using two forks, then set it aside.
- Add the refrigerated tortellini to the slow cooker. Turn the heat to HIGH (if it isn't already), cover, and cook for 10 to 15 minutes, or until the pasta is tender.
- Stir the shredded chicken and the heavy cream into the soup. Let it heat through for a minute or two.
- Taste the soup and add more salt or pepper if you like. Serve hot, garnished with fresh parsley if desired.
Notes
Food Safety: Always cook poultry to a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
Tortellini cooking times can vary by brand and slow cooker model. Check for doneness after 10 minutes to avoid overcooking.
Boneless, skinless chicken thighs are a great alternative to breasts. They have a rich flavor and become very tender in the slow cooker.
For a lighter soup, you can substitute the heavy cream with half-and-half.