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Crock Pot creamy chicken tortellini soup with shredded chicken, cheese tortellini, carrots, spinach, and Parmesan cream broth.

Crock Pot Creamy Chicken Tortellini Soup

A cozy slow cooker chicken tortellini soup with tender shredded chicken, cheese tortellini, vegetables, spinach, Parmesan, and a rich creamy broth.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 40 minutes
Course: Dinner
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts
  • 20 ounces refrigerated cheese tortellini
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 3 packed cups fresh baby spinach
  • 3 medium carrots peeled and sliced
  • 3 celery stalks sliced
  • 1 medium yellow onion diced
  • 4 garlic cloves minced
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon fine sea salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes optional
  • 2 tablespoons unsalted butter
  • 2 tablespoons cornstarch optional
  • 2 tablespoons cold water for optional cornstarch slurry
  • 2 tablespoons chopped fresh parsley for serving
  • Additional grated Parmesan for serving

Method
 

  1. Add the diced onion, sliced carrots, and sliced celery to the bottom of a 6-quart slow cooker.
  2. Place the chicken breasts over the vegetables.
  3. Add the minced garlic, Italian seasoning, salt, black pepper, and optional crushed red pepper flakes.
  4. Cut the butter into several pieces and distribute them over the chicken.
  5. Pour in the chicken broth.
  6. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken reaches 165°F (74°C) and is tender.
  7. Remove the cooked chicken and place it on a clean plate or cutting board.
  8. Shred the chicken into irregular bite-size pieces using two forks.
  9. Return the shredded chicken to the slow cooker.
  10. Pour in the heavy cream and stir gently.
  11. Add the finely grated Parmesan and stir until it begins melting into the broth.
  12. If using the cornstarch, whisk 2 tablespoons cornstarch with 2 tablespoons cold water until completely smooth.
  13. Stir the cornstarch slurry into the soup.
  14. Add the refrigerated cheese tortellini and gently stir.
  15. Cover and cook on HIGH for approximately 15–25 minutes, or until the tortellini is tender. Follow the tortellini package directions as needed.
  16. Stir in the fresh baby spinach.
  17. Cover and cook for another 3–5 minutes, until the spinach has wilted.
  18. If the soup is thicker than desired, stir in additional chicken broth.
  19. Taste and adjust the salt and black pepper.
  20. Turn off the slow cooker and allow the soup to rest for approximately 5 minutes.
  21. Ladle into bowls and garnish with fresh parsley, additional Parmesan, and freshly ground black pepper.
  22. Serve warm.

Notes

Use thawed chicken rather than frozen chicken for slow-cooker food safety.
Boneless, skinless chicken thighs can replace chicken breasts.
Do not add the tortellini at the beginning of the cooking process. Add it near the end to prevent it from becoming mushy.
Refrigerated cheese tortellini cooks quickly. Exact cooking time can vary by brand.
Add the heavy cream and Parmesan only after the chicken has finished its long slow-cooking period.
The cornstarch slurry is optional and should only be used if you prefer a slightly thicker broth.
Use freshly grated Parmesan for smoother melting.
Taste the soup before adding additional salt because broth, Parmesan, and tortellini can all contain sodium.
The soup thickens during storage because tortellini continues absorbing broth.
Add extra chicken broth when reheating if necessary.
For freezing, freeze only the cooked chicken, vegetable, and broth base. Add fresh cream, Parmesan, tortellini, and spinach after thawing and reheating.