Slow Cooker Chicken Tortellini Vegetable Soup

Name: Slow Cooker Chicken Tortellini Vegetable Soup
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, cut into 1-inch pieces; 6 cups (1440 ml) low-sodium chicken broth; 1 can (14.5 oz) (411 g) canned diced tomatoes with juice; 2 whole (500 g) zucchini, medium, cut into half-moons, about ¼ inch thick; 2 whole (250 g) carrots, medium, peeled, sliced into thin rounds; 4 cloves (18 g) garlic cloves, fresh, minced; 1½ tsp (3 g) Italian seasoning, dried; 1 tsp (6 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 16 oz (454 g) refrigerated cheese tortellini; 3 cups (90 g) fresh spinach, loosely packed, roughly chopped; 3 tbsp (9 g) fresh basil, chopped, optional but recommended (optional); ½ cup (50 g) grated Parmesan cheese, for serving (optional)

From the MyKitchenBank Kitchen

A comforting Italian-inspired soup loaded with tender chicken, cheese tortellini, fresh vegetables, and aromatic herbs. This hands-off slow cooker recipe is perfect for busy weeknights—simply layer ingredients in the morning and come home to a warm, satisfying meal.

Prep: 15 min
Cook: —
Wait: 8 hr
Total: 8 hr 15 min
Makes: 6 servings (about 8 cups)

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Ingredients

6 servings

1½ lb (680 g) boneless, skinless chicken breasts, cut into 1-inch pieces
6 cups (1440 ml) low-sodium chicken broth
1 can (14.5 oz) (411 g) canned diced tomatoes with juice
2 whole (500 g) zucchini, medium, cut into half-moons, about ¼ inch thick
2 whole (250 g) carrots, medium, peeled, sliced into thin rounds
4 cloves (18 g) garlic cloves, fresh, minced
1½ tsp (3 g) Italian seasoning, dried
1 tsp (6 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
16 oz (454 g) refrigerated cheese tortellini
3 cups (90 g) fresh spinach, loosely packed, roughly chopped
3 tbsp (9 g) fresh basil, chopped, optional but recommended (optional)
½ cup (50 g) grated Parmesan cheese, for serving (optional)

Equipment (5)

5- to 6-quart slow cooker
Cutting board
Chef's knife
Wooden spoon or ladle
Measuring cups and spoons

Steps

Before you start

Pat chicken breasts dry with paper towels to remove excess moisture
Use fresh spinach; frozen spinach will make the soup watery
Have cheese tortellini refrigerated and ready to add at the end
Read through timing: the tortellini cooks quickly in the hot broth at the very end

1
Prep and layer ingredients
- Pat the chicken breast pieces dry with paper towels.
- Add the chicken broth to a 5- to 6-quart slow cooker.
- Add the diced tomatoes with their juice, carrot slices, zucchini, minced garlic, Italian seasoning, salt, and black pepper.
- Stir gently to combine.
- Nestle the chicken pieces into the broth, ensuring they are mostly submerged.
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Ready when: All ingredients are combined in the slow cooker
Tip: Drying the chicken prevents excess liquid; don't skip this step.
2
Cook on low
- Cover the slow cooker with the lid.
- Cook on low for 7 to 8 hours (or on high for 3 to 4 hours).
- The chicken should be very tender and easily shreds when pressed with a fork, and the vegetables should be soft but not falling apart.
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Ready when: Chicken is tender and pulls apart easily; vegetables are soft
Tip: Don't lift the lid repeatedly, as this extends cooking time. Trust the timer.
3
Add tortellini and spinach
- Stir the soup.
- Add the cheese tortellini directly into the hot broth and stir gently.
- Add the fresh spinach in two additions, stirring after each addition until wilted.
- Let the soup return to a simmer without the lid.
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Ready when: Tortellini floats to the surface and is tender when bitten; spinach is completely wilted and tender
Tip: Don't cook tortellini in the slow cooker from the start—it will become mushy. Add it only at the very end.
4
Finish and serve
- Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Stir in the fresh basil if using.
- Ladle the soup into bowls and top each serving with grated Parmesan cheese and additional basil if desired.
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Ready when: Soup is fully seasoned and ready to serve
Tip: Fresh basil added at the very end keeps its bright flavor and color.

Good to know

Tips

Use low-sodium broth so you can control the salt level. The soup will simmer for hours and salt concentrates, so start conservatively and adjust at the end.
For extra richness, add ½ cup heavy cream or half-and-half in step 3, stirred in after the tortellini and spinach.
If your slow cooker runs hot, check the soup after 6 hours on low. Cooking times vary by model.
Shred the cooked chicken with two forks for a rustic texture, or leave it in chunks for a heartier presentation.

Make ahead

Assemble all ingredients (chop vegetables, cut chicken) up to 24 hours ahead and store in the refrigerator. In the morning, simply add everything to the slow cooker and set it to cook. Do not prepare the tortellini ahead—add it only at the end.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm gently on the stovetop over medium heat, stirring occasionally, or in the microwave in a microwave-safe bowl (1–2 minutes per serving, stirring halfway). The soup freezes well for up to 2 months before adding tortellini; thaw overnight in the refrigerator and reheat, then cook fresh tortellini separately and stir in just before serving.

Substitutions

fresh spinach → chopped fresh kale or Swiss chard. Add in step 3 and cook for 2–3 minutes longer to ensure tenderness. Kale and chard are heartier than spinach and benefit from slightly longer cooking.
refrigerated cheese tortellini → small shell pasta or ditalini. Cook the pasta separately in salted boiling water and stir it in just before serving to prevent mushiness.
fresh basil → 1 tablespoon fresh oregano or 1 teaspoon dried oregano. Oregano adds an earthy note. If using dried, add it to the slow cooker with the other seasonings rather than at the end.
zucchini, medium → diced bell pepper (red or yellow) or green beans, cut into 1-inch pieces. Both add color and texture. Bell pepper is sweeter; green beans add a slight bite.