This cozy soup features tender chicken, cheesy tortellini, and a rich tomato broth. It’s a satisfying, easy-to-make meal perfect for any night during your busy week.

Nothing says comfort like a warming crockpot meal.

I’ve found that a slow-cooked meal allows the flavors to meld, creating an explosion of flavors that just makes your taste buds excited.

And, this is exactly what I try to give you in this crockpot tortellini chicken soup.

This one-pot wonder combines tender, shredded chicken, soft-cheese-filled tortellini, and a rich, creamy tomato broth that is loaded with vegetables.

It’s perfect for a busy weeknight, a lazy weekend, or any time you just need a bit of comfort to make you feel better.

Another reason why I love using a crockpot is that it does all the heavy lifting.

Just slightly sauté the vegetables, then add them to the crockpot with the rest of the ingredients.  Grab your favorite book, just like I do, and wait for your dinner to be ready in no time.

It’s perfect when you cannot put that book down and want to have something comforting when you are reading. At least that’s what I do! 

Ingredients and Substitutes

Chicken breasts, skinless and boneless (4 medium) – You can use chicken thighs for a juicier option or shredded rotisserie chicken if you want something more convenient. For a plant-based option, you can use chickpeas, white beans, or firm tofu.

Extra virgin olive oil (1 tbsp) – Swap with avocado oil or unsalted butter for a creamier option.

White onion, chopped (1/2 large) – Yellow onion works just as well, or you can try using shallots for a milder flavor.

Carrots, finely diced (2 medium) – You can use baby carrots or parsnips.

Garlic, minced (4 cloves) – If you don’t have garlic, you can use garlic paste or garlic powder.

Celery, chopped (2 sticks) – Replace with leeks or fennel.

Crushed tomatoes (1 28oz can) – Swap with tomato puree or canned whole tomatoes blended to have a similar consistency.

Diced tomatoes with juices (1 14oz can) – Use fire-roasted diced tomatoes to add more flavor.

Italian seasoning (1 tbsp) – Create your homemade version by mixing in equal parts dried oregano, thyme, parsley, and rosemary.

Dried basil (1 tbsp) – You can also use fresh basil.

Chicken broth (4 cups) – Replace with vegetable broth.

Refrigerated cheese tortellini (2 9oz packages) – Use any pasta shape or stuffed pasta you like (such as ravioli).

Fresh baby spinach (2 cups) – Kale, Swiss chard, or arugula are great alternatives.

Heavy cream (3/4 cup) – For a lighter alternative, you can use half-and-half, coconut milk, or plain Greek yogurt.

Parmesan cheese, grated (1/2 cup) – Swap with Pecorino Romano, Asiago, or nutritional yeast. 

Salt and black pepper, to taste

How to Make Crockpot Tortellini Chicken Soup

Step 1. Grab a skillet and place it over medium-high heat. Add olive oil and the white onions.

Step 2. Sauté them for 5 minutes or until the onions become translucent.

Step 3. Add the carrots and the garlic.

Step 4. Cook them for 3-4 minutes.

Step 5. Transfer the carrot and onion mix into the crockpot.

Step 6. Now, add the celery, chicken breasts, and crushed tomatoes.

Step 7. Give it a good stir and add the diced tomatoes.

Step 8. Pour the chicken broth, dried basil, and Italian seasoning.

Step 9. Cook on high for 3-4 hours, or on low for 6-8 hours.

Step 10. 30 minutes before the meal is done, remove the chicken breasts. Wait for them to cool down and shred them using two forks.

Step 11. Return the chicken to the crockpot.

Step 12. Add the tortellini.

Step 13. Then, add the spinach, heavy cream, and Parmesan cheese.

Step 14. Turn the crockpot on high and occasionally give it a stir until it’s done cooking. When it’s ready, season with salt and pepper to taste.

How I Would Modify This Recipe

• Make it Spicy: Add ½ teaspoon of red pepper flakes along with the Italian seasoning for a little kick of heat.
• Add More Veggies: You can add zucchini, bell peppers, or mushrooms to make the soup heartier.
• Gluten–Free Option: If you want to make this meal gluten-free, swap the tortellini for a gluten-free pasta.

My Storage Tips

Store any leftovers in an airtight container in the fridge for up to 4 days. Keep in mind that the tortellini will absorb some of the liquid as it sits, so it can make the soup thicker.

When you reheat the soup, add a splash of chicken broth or water to make it thinner. You can use the stove or microwave to reheat the soup.

More Soup Recipes

• Creamy Marry Me Chicken Soup
• Creamy Chicken Pasta Soup
• Creamy Crack Chicken Soup