Tortellini Chicken Soup Recipe: Best Slow Cooker Soup
Making one of the best slow cooker soups has never been this easy, that is what I aim to achieve with this easy-to-follow tortellini chicken soup recipe.
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:
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.
Nutrition
Calories: 350kcal
Tried this recipe?Let us know how it was!