Crockpot Chicken Tortellini Soup
User Reviews
4.4
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Servings
8 servings
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Calories
99 kcal
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Course
Main Course
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Cuisine
American
Crockpot Chicken Tortellini Soup
Description
Crockpot Chicken Tortellini Soup brings together diced carrots, celery, garlic, and onion with shredded chicken and a selection of dried herbs cooked in chicken stock. The slow cooker method allows the flavors to meld over several hours, resulting in a mild and savory broth. Adding three-cheese tortellini late in the cooking process ensures the pasta remains tender without becoming mushy. The soup offers a balanced texture with vegetables providing slight bite and tortellini creating a creamy contrast from the cheese filling.
The combination of herbs—basil, oregano, thyme, and rosemary—creates a nuanced but not overpowering herbal flavor that pairs well with the mild chicken base. This soup suits cooler weather or when you want a straightforward, hearty meal without complex preparation. Garnishing with fresh parsley adds a fresh note and visual brightness to the finished dish.
The recipe allows for using chicken breasts instead of pre-shredded chicken; cooking them whole in the crockpot and shredding after cooking is convenient. For tortellini, fresh or frozen options can be used; if frozen, no need to thaw before adding, simplifying the process.
Ingredients
- 3 carrot peeled and finely diced, medium
- 3 celery finely diced, stalks
- 3 garlic minced, cloves
- 1 onion finely diced, medium
- 2 cups chicken note 1, shredded
- 6 cups chicken stock reduced-sodium
- ½ teaspoon basil dried
- ¼ teaspoon oregano dried
- ¼ teaspoon thyme dried
- ¼ teaspoon rosemary dried
- salt to taste
- black pepper to taste
- 16 ounces three-cheese tortellini note 2
- parsley to garnish (optional, fresh
Instructions
- Place the carrots, celery, garlic, onion, chicken, chicken stock, basil, oregano, thyme, and rosemary into a 6-quart slow cooker. Mix until combined.
- Cook on high for 3 hours or on low for 6 hours.
- Taste and season with salt and pepper.
- Place the three-cheese tortellini into the soup and mix. Cook on high for another 15 minutes.
- Serve and garnish with parsley.
Notes
- Chicken breasts can be cooked directly in the crockpot; shred once fully cooked.
- Use either fresh or frozen tortellini; frozen tortellini does not need thawing before adding to the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 11g | 22% |
| Fat | 3g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 179mg | 7% |
| Potassium | 370mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3900IU | 78% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 31mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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