Crockpot Creamy Chicken Tortellini Soup
Crockpot creamy chicken tortellini soup is a big, cozy pot of tender chicken, cheese tortellini, spinach and a silky cream cheese broth. The slow cooker builds the base all day, and the tortellini only go in for the last half hour.
8
servings15
minutes6
hoursChicken, carrots and herbs simmer in broth, then cream cheese and refrigerated tortellini finish the soup. Spinach wilts in at the end.
Ingredients
1 1/2 lb boneless skinless chicken breasts
1 medium yellow onion, diced
3 carrots, peeled and sliced
3 stalks celery, sliced
4 cloves garlic, minced
6 cups low-sodium chicken broth
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
1 teaspoon salt, or to taste
8 oz cream cheese, cubed and softened
1 cup half-and-half
1 package (9 oz) refrigerated cheese tortellini
4 cups fresh baby spinach
1/2 cup grated Parmesan cheese
Directions
- Add the onion, carrots, celery and garlic to a 6-quart slow cooker.
- Lay the chicken breasts on top and pour in the broth. Sprinkle with the Italian seasoning, pepper and salt.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 hours. The chicken is done when it reaches 165°F and shreds easily.
- Move the chicken to a cutting board and shred it with two forks.
- Whisk the cream cheese into the hot broth, a few cubes at a time, until it melts into a smooth base. Use a whisk, not a spoon.
- Return the shredded chicken to the pot and stir in the half-and-half.
- Turn the slow cooker to HIGH. Add the tortellini and cook for 25 to 30 minutes, until they float and are tender.
- Stir in the spinach and Parmesan and cook 5 more minutes, until the spinach wilts.
- Taste, adjust salt, and serve hot with extra Parmesan.
Notes
- Chicken thighs also work and stay juicier. Use refrigerated tortellini, not frozen, for the best texture. The soup thickens as it sits, so add broth when reheating. Refrigerate leftovers for up to 3 days. Serve with crusty bread or garlic toast.
Why this soup suits the slow cooker
The slow cooker does the long work first. Chicken, carrots, celery and garlic spend hours in broth, so the soup tastes like it simmered all afternoon, and the chicken shreds with no effort. It is a soup that rewards a little planning. Start the base after breakfast and by dinner the house smells like a good Italian-American kitchen.
The creamy part is added last. Cream cheese melts into the hot broth and gives it a silky body, without flour or a roux. The tortellini cook in the finished soup for half an hour, so they stay plump and take on the flavor of the broth.
Ingredient notes for creamy chicken tortellini soup
Chicken: breasts are lean and shred well. Thighs are more forgiving if you sometimes leave the soup for longer than planned.
Tortellini: use refrigerated cheese tortellini from the deli case. Frozen tortellini works, but needs a few extra minutes and sometimes splits. Dried tortellini takes too long.
Cream cheese: full-fat is best for a smooth melt. Soften it first so it does not stay in lumps.
Half-and-half: it gives richness without making the broth heavy. Add it at the end so it does not curdle.
Spinach: fresh baby spinach wilts instantly. Frozen should be thawed and squeezed dry first.
Italian seasoning: it brings together basil, oregano and thyme in one spoonful. Check that your jar is not more than a year old, since the flavor fades.
Tips for silky broth and plump pasta
Add tortellini last: This is the most common mistake. Tortellini added at the start turns to mush in an hour. Wait until the chicken is done.
Whisk in the cream cheese: Drop the cubes into hot broth and whisk. If it still looks a little curdled, an immersion blender fixes it in seconds.
Taste at the end: The broth and Parmesan carry salt. Season only after everything is in the pot. Leave the lid on while the tortellini cook, because steam trapped in the pot is what finishes them evenly and keeps the broth hot enough to melt the Parmesan right in.
Swaps and variations
Use sausage tortellini or spinach tortellini for a different filling. Add a can of diced tomatoes or a pinch of red pepper flakes for brightness. For a lighter soup, use whole milk in place of half-and-half and reduce the cream cheese to 4 ounces.
Do not freeze the soup with the tortellini in it if you can help it, because the pasta turns soft and swollen when it thaws.
A pinch of nutmeg in the cream base is a classic Italian trick that makes the soup taste richer without adding any flavor of its own.
What to serve with it
Serve in wide bowls with a heap of Parmesan and crusty bread or garlic toast for dipping. A simple green salad with lemon vinaigrette is a good partner, since it cuts through the creaminess without adding more weight to the meal. A handful of extra Parmesan rinds simmered in the broth for the first few hours adds a salty, rich depth. Remove them before shredding the chicken.
Storing, freezing and reheating
Refrigerate leftovers for up to 3 days. Tortellini absorb broth as they sit, so the soup will be thick the next day. Add a splash of broth or water when reheating.
To freeze, make the soup through step 6 and freeze for up to 3 months without the tortellini and spinach. Thaw overnight, reheat on the stove, then cook fresh tortellini and spinach in it.
To reheat a single bowl, microwave covered for 90 seconds, stir, then another 60 seconds. Add a few leaves of fresh spinach to refresh the color.
Crockpot Creamy Chicken Tortellini Soup at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 8 servings
- Ingredients: 14, led by boneless skinless chicken breasts, yellow onion, carrots, stalks celery
Tips for Crockpot Creamy Chicken Tortellini Soup
Chicken thighs also work and stay juicier. Use refrigerated tortellini, not frozen, for the best texture. The soup thickens as it sits, so add broth when reheating. Refrigerate leftovers for up to 3 days. Serve with crusty bread or garlic toast.
Crockpot Creamy Chicken Tortellini Soup FAQ
How long does Crockpot Creamy Chicken Tortellini Soup take?
Crockpot Creamy Chicken Tortellini Soup takes 6 hours of cooking after 15 minutes of prep.
How many people does Crockpot Creamy Chicken Tortellini Soup serve?
This recipe makes 8 servings.
What do I need to make Crockpot Creamy Chicken Tortellini Soup?
14 ingredients, led by boneless skinless chicken breasts, yellow onion, carrots, stalks celery. Amounts are in the recipe card above.
