Name: Slow Cooker Chicken Tortellini Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 slices bacon (about 3 oz), diced; 2 tbsp unsalted butter; 1 medium yellow onion, finely chopped (about 1 cup); 2 ribs celery, finely diced (about 1 cup); 2 cloves garlic, minced (optional); 2 tbsp all-purpose flour; 2 cups (480 ml) bottled clam juice; 2 cans (6.5 oz / 184 g each) chopped clams, juices reserved; 1 lb (450 g) Yukon Gold or Russet potatoes, peeled and diced 1/2-inch (about 3 cups); 1 bay leaf; 1 tsp fresh thyme leaves (or 1/2 tsp dried); 1 cup (240 ml) heavy cream; 1 cup (240 ml) whole milk (or 2 cups half-and-half); 2 tbsp fresh parsley, chopped; Kosher salt, to taste; Freshly ground black pepper, to taste; Optional garnish: oyster crackers, chives, smoked paprika

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This cozy, creamy chicken tortellini soup is my go-to for a set-it-and-forget-it dinner that’s full of flavor. With tender chicken, hearty tortellini, and a rich broth, it’s the kind of soup that’s comforting and easy enough for any weeknight meal. I let the slow cooker do all the work, then top with a sprinkle of Parmesan for a touch of decadence.

Slow Cooker Chicken Tortellini Soup

Why You’ll Love This Recipe

I prep everything in the morning, then let the slow cooker do the heavy lifting, making it a perfect meal for busy days.
I use frozen or fresh tortellini, so the soup has that creamy, hearty texture without needing any extra effort.
The soup is rich, but the chicken and vegetables keep it balanced for a comforting but not overly heavy meal.
I can adjust the flavors or add veggies based on what’s in my fridge.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breasts (boneless, skinless): 2–3 breasts (about 1 lb total)
Carrots: 2 medium, sliced
Celery: 2 ribs, diced
Yellow onion: 1 medium, chopped
Garlic: 3 cloves, minced
Chicken broth (low-sodium): 6 cups
Heavy cream: 1 cup
Frozen or fresh cheese tortellini: 16 oz
Bay leaf: 1
Fresh thyme: 1 tsp
Kosher salt and freshly ground black pepper: to taste
Fresh spinach: 2 cups (optional)
Freshly grated Parmesan: for garnish

directions

I add the chicken breasts, carrots, celery, onion, garlic, chicken broth, bay leaf, and thyme to the slow cooker. I season with salt and pepper, then stir everything together.
I cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and the vegetables are tender.
I remove the chicken from the slow cooker, shred it with two forks, and return it to the soup.
I stir in the heavy cream and frozen tortellini, then cook on high for an additional 20–30 minutes, until the tortellini is tender and cooked through.
If I’m using spinach, I stir it in during the last 5 minutes of cooking to wilt.
I taste and adjust seasoning with more salt and pepper if needed, then serve the soup with a sprinkle of Parmesan cheese.

Servings and timing

Yield: I get about 6 servings (roughly 8 cups of soup).
Prep time: about 15 minutes
Cook time: about 6–7 hours on low or 3–4 hours on high
Total time: about 6–7 hours on low or 3–4 hours on high

Variations

Veggie boost: I add peas, corn, or zucchini during the last 20 minutes of cooking for extra color and nutrition.
Lighter version: I use half-and-half or milk instead of cream for a lighter finish.
Dairy-free: I use coconut milk or a dairy-free cream alternative, and skip the Parmesan.
Protein swap: I use rotisserie chicken or shredded turkey instead of raw chicken for a shortcut.
Different tortellini: I swap cheese tortellini for spinach or meat-filled tortellini for a different twist.

storage/reheating

Refrigerate: I store leftovers in an airtight container for up to 3–4 days.
Reheat: I warm gently on the stovetop or in the microwave, adding a splash of broth or milk if it thickens too much.
Freeze: I can freeze the soup (without tortellini) for up to 3 months. When reheating, I cook fresh tortellini and stir it into the soup.

FAQs

Can I use frozen chicken?

I can. If I’m using frozen chicken, I add an extra 30 minutes of cooking time for a more thorough cook.

Can I use fresh tortellini instead of frozen?

I can! Fresh tortellini will cook a little faster, so I add it in during the last 10–15 minutes of cooking.

How do I prevent the soup from getting too thick?

If the soup thickens too much, I add a splash of broth or milk to reach the desired consistency.

Can I make this soup ahead of time?

I can make the base (chicken, veggies, broth) ahead of time and refrigerate it. When I’m ready to serve, I add the cream, tortellini, and spinach, then cook until everything is hot and the tortellini is tender.

Can I use rotisserie chicken?

I can. I skip the long cooking time and simply heat the vegetables and broth for 2–3 hours on low, then stir in shredded rotisserie chicken, cream, and tortellini in the last 20–30 minutes.

Conclusion

I love how this slow cooker chicken tortellini soup delivers all the comfort of a creamy, hearty soup with the ease of a slow cooker. It’s perfect for busy days or when I want a satisfying meal with minimal effort — and the bonus is that leftovers taste just as good the next day.