Slow Cooker Chicken Tortellini Soup

Name: Slow Cooker Chicken Tortellini Soup
Prep time: 28 min
Cook time: 4 h 35 min
Total time: 5 h 3 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, trimmed of excess fat, left whole; 1 medium (150 g) yellow onion, peeled and cut into ½-inch (1 cm) dice; 2 medium (150 g) carrots, peeled and sliced into ¼-inch (6 mm) rounds; 2 stalks (100 g) celery stalks, sliced ¼ inch (6 mm) thick; 4 cloves (12 g) garlic cloves, finely minced; 6 cups (1400 ml) low-sodium chicken broth; 1 can (14.5 oz) (411 g) diced tomatoes, undrained; 2 tsp (2 g) dried Italian seasoning; ¾ tsp (4 g) kosher salt, plus more to taste; ½ tsp (1 g) black pepper, freshly ground, plus more to taste; 2 oz (55 g) Parmesan rind, scrubbed clean of any wax or paper (optional); 18 oz (510 g) refrigerated cheese tortellini; 5 oz (140 g) baby spinach, roughly chopped if leaves are large; ½ cup (120 ml) heavy cream, at room temperature or slightly cool; ½ cup (45 g) Parmesan cheese, finely grated, plus more for serving

From the MyKitchenBank Kitchen

Tender shredded chicken, carrots, celery and tomatoes simmer all day in a garlicky Italian-herb broth. Cheese tortellini, fresh spinach, cream and Parmesan go in at the end for a cozy, complete meal.

Prep: 28 min
Cook: 4 hr 35 min
Total: 5 hr 3 min
Makes: About 11 cups (6 generous servings)

Jump to recipe ♡ Save

Ingredients

6 servings

1½ lb (680 g) boneless, skinless chicken breasts, trimmed of excess fat, left whole
1 medium (150 g) yellow onion, peeled and cut into ½-inch (1 cm) dice
2 medium (150 g) carrots, peeled and sliced into ¼-inch (6 mm) rounds
2 stalks (100 g) celery stalks, sliced ¼ inch (6 mm) thick
4 cloves (12 g) garlic cloves, finely minced
6 cups (1400 ml) low-sodium chicken broth
1 can (14.5 oz) (411 g) diced tomatoes, undrained
2 tsp (2 g) dried Italian seasoning
¾ tsp (4 g) kosher salt, plus more to taste
½ tsp (1 g) black pepper, freshly ground, plus more to taste
2 oz (55 g) Parmesan rind, scrubbed clean of any wax or paper (optional)
18 oz (510 g) refrigerated cheese tortellini
5 oz (140 g) baby spinach, roughly chopped if leaves are large
½ cup (120 ml) heavy cream, at room temperature or slightly cool
½ cup (45 g) Parmesan cheese, finely grated, plus more for serving

Equipment (6)

6-quart (5.5 L) slow cooker
Chef's knife and cutting board
Instant-read thermometer
Two forks or tongs for shredding
Ladle
Fine grater or microplane

Steps

Before you start

Plan on about 5 hours total. The soup cooks 4 to 4½ hours on LOW, then about 20 minutes more on HIGH to finish.
Use refrigerated (not dried) cheese tortellini. Frozen works too, but add 2 to 3 minutes to the cooking time.
Add the tortellini only at the end. If they cook all day they turn mushy and swell, and they soak up the broth.
Have an instant-read thermometer ready to check the chicken.

1
Prep the vegetables
- Dice the onion into ½-inch (1 cm) pieces.
- Peel the carrots and slice them into ¼-inch (6 mm) rounds.
- Slice the celery ¼ inch (6 mm) thick.
- Mince the garlic.
- Trim any excess fat from the chicken breasts.
- Finely grate the Parmesan and set it aside in the fridge.
+ Show details− Hide details
Ready when: Vegetables are cut into even pieces so they cook at the same rate.
Tip: Keep the carrot slices no thicker than ¼ inch (6 mm) so they turn tender, not firm, by the end.
2
Load the slow cooker
- Add the onion, carrots, celery and garlic to a 6-quart (5.5 L) slow cooker.
- Lay the whole chicken breasts on top in a single layer.
- Pour in the broth and the undrained tomatoes.
- Sprinkle with the Italian seasoning, salt and pepper.
- Tuck the Parmesan rind, if using, into the liquid.
- Stir gently so the seasonings are distributed, then make sure the chicken is mostly submerged.
+ Show details− Hide details
Ready when: Chicken is mostly covered by liquid.
Tip: Don't add the cream, spinach or tortellini yet. They would overcook during the long simmer.
3
Slow cook on low
- Cover and cook on LOW for 4 to 4½ hours.
- Resist lifting the lid, since each peek lets out heat and adds about 15 minutes.
- After 4 hours, test the thickest part of a chicken breast with an instant-read thermometer.
+ Show details− Hide details
Ready when: Chicken reads 165°F (74°C) in the thickest part and shreds easily; carrots are fork-tender.
Tip: If the chicken is below 165°F (74°C), keep cooking and re-check every 20 minutes.
4
Shred the chicken
- Transfer the chicken to a cutting board and remove and discard the Parmesan rind, if used.
- Turn the slow cooker to HIGH, replace the lid, and let the broth come to a steady simmer with small bubbles around the edge, about 10 minutes.
- Meanwhile, shred the chicken into bite-size pieces with two forks.
+ Show details− Hide details
Ready when: Broth is visibly bubbling at the edges and the chicken pulls apart into fine strands.
Tip: Cover the shredded chicken with a plate or foil so it doesn't dry out while you wait.
5
Cook the tortellini
- Stir the tortellini into the simmering broth.
- Cover and cook on HIGH for 6 to 8 minutes, stirring once halfway, until the pasta is tender and floating.
+ Show details− Hide details
Ready when: Tortellini float, are plump, and a bite shows tender pasta with a hot, melted filling.
Tip: Frozen tortellini needs about 2 to 3 more minutes. Taste one before moving on.
6
Finish with spinach and cream
- Turn off the slow cooker (or switch to WARM).
- Stir in the shredded chicken, spinach, cream and grated Parmesan.
- Let the soup sit covered for 2 minutes, until the spinach wilts into the broth.
+ Show details− Hide details
Ready when: Spinach is bright green and fully wilted, and the broth looks slightly creamy.
Tip: Adding the cream off the heat keeps it from curdling in the acidic tomato broth.
7
Season and serve
- Taste the soup and add more salt and pepper if needed.
- Ladle into warm bowls and top with extra grated Parmesan.
- Serve right away while the tortellini are at their best.
+ Show details− Hide details
Ready when: Broth tastes well seasoned and savory, not flat.
Tip: Parmesan is salty, so taste before adding extra salt.

Good to know

Tips

Don't skip the Parmesan rind if you have one. It adds a deep, savory flavor to the broth.
Cooking whole chicken breasts and shredding them afterward keeps them juicier than cubing them first.
Cook on LOW rather than HIGH for the long stage so the chicken stays tender. If you must use HIGH, cook 2½ to 3 hours and check the temperature at 2 hours.
For leftovers, store extra tortellini separately or expect softer pasta the next day.

Make ahead

"Cook the soup through step 4 up to 2 days ahead. Cool the broth, vegetables and shredded chicken, then refrigerate in an airtight container. To serve, reheat to a simmer in a pot or slow cooker on HIGH, then cook the tortellini and finish with the spinach, cream and Parmesan."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: up to 3 days in an airtight container; the tortellini will soften and absorb some broth, so add a splash of broth or water when reheating. Freezer: the soup base without tortellini freezes for up to 3 months; thaw overnight in the fridge. Reheat gently on the stovetop over medium heat until steaming hot (165°F/74°C), then add fresh tortellini and spinach."

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs. Same weight. Thighs are more forgiving; cook until they reach 175°F (79°C) for best tenderness.
heavy cream → half-and-half or whole milk. Use the same amount for a lighter soup. Stir in off the heat to avoid curdling.
baby spinach → chopped kale (stems removed). Use about 3 cups (100 g) and add it with the tortellini, since it needs a few extra minutes to soften.
refrigerated cheese tortellini → frozen cheese tortellini. Add directly from frozen and cook 8 to 10 minutes on HIGH.