Go Back
–+ servings
A bowl of creamy chicken tortellini soup topped with grated cheese and fresh herbs. The soup includes shredded chicken, tortellini pasta, and diced carrots, served in a round white bowl on a red plate. Fresh basil leaves and a napkin are beside the bowl.

Hearty Chicken Tortellini Soup Crock Pot Recipe for the Perfect Cozy Dinner

Print Recipe
This chicken tortellini soup crock pot recipe is an easy slow cooker meal featuring tender chicken, cheese tortellini, and a rich creamy broth. Perfect for weeknight dinners, family gatherings, or stress-free hosting nights when you want comfort without the fuss.
Keyword chicken, crock pot, slow cooker
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings 6 servings
Calories 368
Author Gina Dickson

Equipment

Ingredients

  • 2 pounds chicken boneless, skinless, and thawed if previously frozen
  • ½ cup onion finely diced
  • 1 cup carrots diced small
  • 10.5 ounces cream of chicken soup canned
  • 10.5 ounces cream of mushroom soup canned
  • 32 ounces chicken broth
  • 1 tablespoon basil dried
  • 1 teaspoon poultry seasoning
  • 1 teaspoon Italian seasoning blend
  • 2 cloves garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups cheese tortellini pre-made, found in the refrigerated section (avoid dried tortellini)

Instructions

Make the Creamy Base

  • In a medium bowl, whisk together the cream of chicken soup and cream of mushroom soup.
    10.5 ounces cream of chicken soup, 10.5 ounces cream of mushroom soup
    A white bowl contains two different types of sauce, one yellow and the other cream-colored with specks, being mixed together with a whisk.
  • Add the chicken broth, basil, poultry seasoning, Italian seasoning blend, garlic, salt, and black pepper.
    32 ounces chicken broth, 1 tablespoon basil, 1 teaspoon poultry seasoning, 1 teaspoon Italian seasoning blend, 2 cloves garlic, ¼ teaspoon black pepper, ½ teaspoon salt
  • Mix until smooth and creamy.
    A white bowl containing a creamy, herb-speckled sauce with a whisk resting inside. The sauce is light beige, indicating a blend of ingredients, and the background is a light gray surface.

Assemble the Slow Cooker

  • Place the chicken in the bottom of a six-quart slow cooker.
    2 pounds chicken
  • Add the diced onion and carrots on top of the chicken.
    ½ cup onion, 1 cup carrots
    Raw chicken breasts, chopped carrots, and diced onions in a white oval crockpot on a white surface.
  • Pour the creamy soup mixture evenly over the chicken and vegetables.
    A slow cooker filled with a creamy soup containing diced potatoes and carrots, sprinkled with herbs. The soup appears thick and hearty, with visible chunks of vegetables. The white slow cooker is shown from a top view.

Cook the Chicken

  • Cover with the lid and cook on high for four hours.
  • Avoid lifting the lid during cooking to maintain heat.

Shred the Chicken

  • After four hours, remove the chicken from the slow cooker.
  • Shred the chicken using two forks.
    Shredded cooked chicken placed on a white and blue cutting board, accompanied by two forks used for shredding and a knife.
  • Return the shredded chicken to the slow cooker and stir to combine.

Add the Tortellini

  • Stir in the cheese tortellini.
    2 cups cheese tortellini
    A white slow cooker filled with creamy chicken soup, featuring pasta, chunks of vegetables, and herbs. A gray spoon rests inside, ready for serving. The image captures both the texture and ingredients of the comforting dish.
  • Cover and cook on high for 15 minutes.
  • Check the pasta for doneness and cook up to 10 minutes longer if needed.

Notes

Storage and Reheating
  • Room Temperature: Serve immediately after cooking; avoid leaving it out longer than 2 hours.
  • Refrigerator: Store leftovers in airtight containers up to 3 days. Tortellini will absorb some broth, so add a splash of chicken stock when reheating.
  • Freezer: Freeze the soup without tortellini for up to 3 months. Add fresh tortellini when reheating.
  • Reheat: Warm gently on the stove or in a slow cooker on low heat until hot throughout.

Nutrition

Serving: 1serving | Calories: 368kcal | Carbohydrates: 26g | Protein: 24g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 1675mg | Potassium: 352mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3792IU | Vitamin C: 4mg | Calcium: 95mg | Iron: 3mg
QR Code linking back to recipe