Tortellini Chicken Soup is a comforting blend of hearty ingredients and savory flavors, it makes for the perfect dish for cozy dinners or soothing sick days. This dish brings together tender shredded chicken, vibrant vegetables, and soft, cheese-filled tortellini in a warm and aromatic broth. With hints of Italian seasoning and the option to add a touch of crushed red pepper for a slight kick, this soup is both satisfying and versatile.
The rich chicken broth serves as the soul of the dish, complemented by fresh spinach or kale for a nutrient-packed finish. Topped with freshly chopped parsley and a sprinkle of Parmesan, each bowl offers a balance of textures and flavors that feel indulgent yet wholesome.
This soup is ideal for a quick weeknight dinner, ready in under 45 minutes, or as a meal-prep favorite to enjoy throughout the week. Pair it with crusty bread or garlic knots for a heartier meal, or serve it as an appetizer to a larger Italian-inspired feast.
In the following section, I will be guiding you with my special Tortellini Chicken Soup recipe, a simple to follow recipe that aims to make cooking this soup super easy especially as we’ll be using a slow cooker for the perfect cozy soup.
Tortellini Chicken Soup Recipe: Best Slow Cooker Soup
Equipment
- Large soup pot or Dutch oven
- Dutch oven Or large soup pot
- wooden spoon or spatula
- Spatula Or wooden spoon
- Cutting board
Ingredients
Soup Base:
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 medium carrots peeled and sliced
- 2 celery stalks diced
- 3 garlic cloves minced
- 6 cups low-sodium chicken broth
- 1 cup water
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes optional
- Salt and black pepper to taste
Chicken and Tortellini:
- 2 cups cooked and shredded chicken rotisserie chicken works great
- 1 9-ounce package of refrigerated cheese tortellini
- 1 cup fresh spinach or kale optional
Garnishes:
- Fresh parsley chopped
- Grated Parmesan cheese
Instructions
Prepare the Aromatics:
- Heat olive oil in a large soup pot over medium heat.
- Add diced onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
Build the Broth:
- Pour in the chicken broth and water.
- Add Italian seasoning, crushed red pepper flakes (if using), salt, and pepper.
- Bring the mixture to a boil.
Cook the Tortellini:
- Reduce heat to a simmer and add the tortellini.
- Cook according to package instructions (usually 5–7 minutes).
Add Chicken and Greens:
- Stir in the shredded chicken. Let it heat through for 3–5 minutes.
- If using spinach or kale, add it in the last 2 minutes of cooking.
Adjust and Serve:
- Taste and adjust seasonings if needed.
- Ladle the soup into bowls and garnish with parsley and Parmesan cheese.
