If you’re craving something hearty, creamy, and soul-warming, this Chicken Tortellini Soup Recipe is about to become your new weeknight hero. I call it my “hug-in-a-bowl” soup — and trust me, it’s exactly what you need after a long day.
As a mom of three (and a former Texas farm girl now living in busy New York), I’ve learned that simple slow cooker recipes can work small miracles. This one combines tender shredded chicken, cheese-filled tortellini, and a savory broth that tastes like it simmered all day — even if your slow cooker did all the heavy lifting.
So, grab that slow cooker and let’s make dinner the easy way tonight.
Table of Contents
Why You’ll Love This Chicken Tortellini Soup Recipe
This recipe checks every comfort-food box:
- Easy prep: Just toss, simmer, and relax.
- Rich flavor: Searing the chicken first gives you that deep, homemade taste.
- Family-approved: Even picky eaters love cheesy tortellini!
- Perfect for leftovers: It reheats beautifully for lunches or another cozy dinner.
I still remember the first time I made this for my kids after a freezing NYC afternoon. They polished off their bowls, asked for seconds, and declared it “better than takeout.” That’s when I knew this was a keeper.
What Does Chicken Tortellini Soup Taste Like?
Imagine the warmth of classic chicken noodle soup — but with a rich Italian twist. The broth carries the subtle tang of Worcestershire, a hint of heat from hot sauce, and the buttery sweetness of sautéed onions and carrots.
The tortellini brings creamy, cheesy richness, while the herbs make the kitchen smell like a Tuscan farmhouse. It’s hearty enough for dinner yet light enough not to weigh you down.
Ingredients You’ll Need for Chicken Tortellini Soup Recipe
Before we get into the how, let’s gather what you’ll need. Everything in this list is simple and affordable — pantry staples with a touch of cozy.
Seasonings
- 1 teaspoon each: dried basil and parsley
- ½ teaspoon each: dried oregano and mustard powder
- ¼ teaspoon each: ground sage and black pepper
Soup
- 1¼ lb bone-in chicken breast (see notes)
- Salt and pepper (to taste)
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 yellow onion, diced
- ¾ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (optional but lovely kick!)
- 10 oz refrigerated cheese tortellini (about 2 cups)
(Need a cozy veggie side? Try my Roasted Delicata Squash Recipe — it pairs perfectly with this soup!)
How to Make Chicken Tortellini Soup Recipe (Slow Cooker Style)
This version keeps the heart of the stovetop recipe but gives you back your evening. Let your slow cooker do the simmering while you get other things done.
Step 1: Sear the Chicken (Optional but Flavorful)
- Season chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet over medium-high heat.
- Sear 3–4 minutes per side until lightly golden. (This step builds flavor but you can skip it if short on time.)
- Set chicken aside to rest.
Step 2: Build the Flavor Base
- In the same skillet, melt butter and sauté onions, carrots, and celery for 4–5 minutes until fragrant.
- Add garlic, Worcestershire sauce, hot sauce, and your mixed seasonings. Stir for 1 minute.
Step 3: Slow Cook to Perfection
- Transfer everything into your slow cooker.
- Add chicken broth and the seared chicken.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender enough to shred.
Step 4: Add the Tortellini
- About 20 minutes before serving, remove the chicken, shred it, and return it to the pot.
- Stir in the tortellini and cook until tender (10–15 minutes, depending on brand).
Taste, adjust salt or pepper, and serve hot with crusty bread.
Tips and Tricks for the Perfect Chicken Tortellini Soup Recipe
- Don’t overcook the tortellini. They cook fast — check early!
- Use leftover chicken. Rotisserie works great if you’re in a rush.
- Add greens. Spinach or kale make this a balanced one-pot meal.
- Freezer tip: Skip adding tortellini before freezing. Add fresh when reheating for best texture.
- Make it creamy: Stir in ½ cup of cream or a dollop of mascarpone at the end for a velvety finish.
Storage and Reheating
Store leftovers in airtight containers for up to 3 days in the fridge.
To reheat, warm gently on the stove or microwave. Add a splash of broth to loosen it up.
If freezing, do so before adding the tortellini for the best texture when reheated.
FAQs
Q: Can I use frozen tortellini?
A: Absolutely! Add them straight in during the last 30 minutes of cooking time.
Q: What kind of chicken works best?
A: Bone-in chicken breasts add flavor, but boneless thighs work beautifully too.
Q: Can I make this dairy-free?
A: Yes — use dairy-free tortellini or substitute with small pasta shells.
Conclusion
There’s just something about a slow cooker Chicken Tortellini Soup Recipe that feels like home — no fancy ingredients, just pure comfort in a bowl.
Whether it’s a chilly fall evening or you’re simply craving something wholesome, this soup delivers warmth, flavor, and a touch of nostalgia.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Chicken Tortellini Soup Recipe – Cozy, Easy & Delicious
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Description
Welcome to a warm, comforting bowl of Chicken Tortellini Soup. This recipe is perfect for chilly evenings or when you need a hearty, delicious meal that’s easy to make. Combining tender chicken, cheese-filled tortellini, and a flavorful broth, this soup is sure to become a family favorite.
Ingredients
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- ¼ teaspoon pepper
- 1 1/4 lb. bone-in chicken breast
- Salt/Pepper (to taste)
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 yellow onion, diced
- ¾ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 10 oz. refrigerated tortellini (about 2 cups)
Instructions
1. Season each side of the chicken with salt, pepper, and Italian seasoning. Heat olive oil in a 4 ½-quart soup pot over medium-high heat.
2. Add the chicken and cook for 3–4 minutes per side, until lightly browned. Remove and set aside. Let rest for 10 minutes, then shred using two forks. If undercooked, it will finish cooking later.
3. Combine all dry seasonings in a small bowl and set aside.
4. Melt the butter in the same pot and use a silicone spatula to scrape up browned bits. Add the diced onions, carrots, and celery and cook for 5 minutes.
5. Add garlic, Worcestershire sauce, hot sauce, and seasoning mix. Cook for 1 more minute.
6. Pour in chicken broth and return shredded chicken to the pot. Bring to a gentle simmer (not a full boil) and cook, partially covered, for 15 minutes.
7. Add the refrigerated tortellini and simmer until cooked through, following package directions. Taste and adjust seasoning if needed. Serve hot.
Notes
Searing the chicken is optional but adds flavor and color through caramelization.
Avoid boiling once the chicken is added back to the soup; a gentle simmer keeps it tender.
Use cheese-filled refrigerated tortellini for best results. Cooking times may vary by brand.
If using cooked or rotisserie chicken, you can skip the searing step and add it directly during simmering.
Serve with crusty bread or a light salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian-American
Keywords: chicken tortellini soup, comfort food, creamy soup, easy dinner, one pot
