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Creamy Slow Cooker Chicken Tortellini Soup

A close-up of a white bowl filled with creamy chicken tortellini soup crock pot, topped with shredded chicken and parsley.
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Make this comforting, easy dump and go chicken soup in your Crock Pot for a simple weeknight chicken tortellini slow cooker meal.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1.5 lbs)
  • 4 cups chicken broth
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of celery soup
  • 1 medium carrot, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 (19 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream (optional, for extra richness)
  • 1/4 cup grated Parmesan cheese (for serving)

Instructions

  1. Place the raw chicken breasts into the bottom of your slow cooker.
  2. Pour the chicken broth over the chicken.
  3. Add the cream of chicken soup, cream of celery soup, sliced carrots, sliced celery, Italian seasoning, garlic powder, pepper, and salt to the slow cooker. Stir gently to combine the liquids and seasonings around the chicken.
  4. Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and easily shreds.
  5. Remove the chicken breasts from the slow cooker. Use two forks to shred the chicken, then return the shredded chicken to the soup base.
  6. If using heavy cream, stir it in now.
  7. Increase the slow cooker setting to HIGH (if it was on LOW) and add the refrigerated tortellini. Cook for an additional 15 to 20 minutes, or until the tortellini are tender and floating. Do not overcook the tortellini or they will become mushy.
  8. Taste the soup and adjust salt and pepper if needed before serving.
  9. Serve hot, topped with grated Parmesan cheese.

Notes

  • For a less creamy soup, substitute the two cans of condensed soup with 4 cups of additional chicken broth and add 1 teaspoon of cornstarch mixed with 2 tablespoons of cold water during the last 30 minutes of cooking to slightly thicken the broth.
  • If you want to make this ahead, cook the soup completely, cool it, and store it in the refrigerator for up to 3 days. Add the tortellini fresh when reheating.
  • You can add 1 cup of frozen peas during the last 15 minutes of cooking for added color and nutrition.

Nutrition

Find it online: https://kingscook.com/chicken-tortellini-soup-crock-pot/