Creamy Chicken Tortellini Soup (Slow Cooker Option) Recipe

Introduction

This creamy chicken tortellini soup is a comforting dish perfect for any season. Whether you prefer making it on the stovetop or using a slow cooker, it’s packed with tender chicken, cheesy tortellini, and flavorful herbs in a rich broth. It’s easy to prepare and sure to become a family favorite.

Ingredients

• 2 ½ cups shredded chicken (use rotisserie or cook 2 medium chicken breasts)
• 1 10-ounce package refrigerated cheese tortellini (gluten-free or regular)
• 3-4 cloves garlic, minced
• 1 celery rib, chopped
• ½ cup carrots, diced
• 5-6 cups chicken broth, more as needed
• 1 small onion, diced
• 1-2 tbsp butter or vegan butter
• 1 cup full-fat coconut milk (or substitute half and half or heavy cream)
• 3 tbsp gluten-free flour
• 2 teaspoons Italian seasoning
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• Salt and pepper to taste
• Thyme or fresh parsley for garnish

Instructions

1. Step 1: Sauté the vegetables. In a large pot over medium heat, warm some olive oil. Add minced garlic, diced carrots, onion, and chopped celery. Cook for 3-4 minutes until the vegetables start to soften.
2. Step 2: Make the roux. Add butter to the pot and once melted, sprinkle gluten-free flour over the vegetables. Stir continuously for about 2 minutes to cook out the raw flour taste.
3. Step 3: Add broth and seasonings. Gradually pour in 5-6 cups of chicken broth while stirring to prevent lumps. Add Italian seasoning, onion powder, garlic powder, salt, and pepper. Stir well to combine.
4. Step 4: Combine chicken, coconut milk, and tortellini. Add shredded chicken and pour in the coconut milk or your preferred cream substitute. Stir well and adjust broth amount to reach desired consistency. Let soup simmer for 10 minutes to thicken, then add tortellini in the last 5 minutes to cook through.
5. Step 5: Garnish and serve. Sprinkle fresh parsley or thyme over the soup before serving for a fresh touch.

Slow cooker method:

1. Step 1: Add garlic, carrots, onion, and celery to the Crockpot. Pour in chicken broth and season with salt, pepper, and herbs. Stir in shredded chicken.
2. Step 2: Cook on low for 6-7 hours or high for 3-4 hours until vegetables are tender and flavors meld.
3. Step 3: About 20 minutes before serving, melt butter in a pan and whisk in gluten-free flour to create a roux. Stir it into the Crockpot to thicken the soup.
4. Step 4: Five minutes before serving, stir in coconut milk and tortellini. Cook until tortellini is tender.
5. Step 5: Garnish with fresh herbs and enjoy.

Tips & Variations

• Use rotisserie chicken to save time and add extra flavor.
• Substitute half and half or heavy cream if you prefer a dairy-based soup instead of coconut milk.
• Add spinach or kale in the last few minutes of cooking for extra greens.
• For a gluten-free option, ensure both the tortellini and flour are gluten-free.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or cream to restore creaminess if needed. Tortellini may absorb liquid over time, so stirring during reheating helps maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini can be used. Add it to the soup a few minutes earlier than fresh tortellini to ensure thorough cooking.

How do I thicken the soup if it’s too thin?

If the soup is too thin, mix a little extra gluten-free flour with cold water to make a slurry and stir it into the simmering soup. Cook for a few minutes until it thickens to your liking.

Creamy Chicken Tortellini Soup (Slow Cooker Option) Recipe

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This creamy chicken tortellini soup is a comforting, hearty dish made with tender shredded chicken, cheese tortellini, fresh vegetables, and a rich, creamy broth thickened with a gluten-free roux. Perfect for a cozy meal, it can be prepared on the stovetop or in a slow cooker, offering flexibility and ease without sacrificing flavor. The soup is finished with fresh herbs for a burst of freshness.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 20 minutes stovetop; 6-7 hours slow cooker on low
• Total Time: 35 minutes stovetop; up to 7 hours slow cooker
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Soup Base

• 2 ½ cups shredded chicken (rotisserie or cooked 2 medium chicken breasts)
• 1 10-ounce package refrigerated cheese tortellini (gluten-free or regular)
• 3–4 cloves garlic, minced
• 1 celery rib, chopped
• ½ cup carrots, diced
• 5–6 cups chicken broth (more as needed)
• 1 small onion, diced

For the Roux and Creaminess

• 1–2 tbsp butter or vegan butter
• 3 tbsp gluten-free flour
• 1 cup full-fat coconut milk (or substitute half and half or heavy cream)

Seasonings

• 2 teaspoons Italian seasoning
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• Salt and pepper to taste

Garnish

• Thyme or fresh parsley for garnish

Instructions

1. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add minced garlic, diced carrots, onion, and chopped celery. Sauté for 3-4 minutes until the vegetables start to soften.
2. Make the Roux: Add butter to the pot; once melted, sprinkle gluten-free flour over the vegetables. Stir continuously for about 2 minutes to eliminate the raw flour taste.
3. Add Broth and Spices: Gradually pour in 5-6 cups of chicken broth while stirring to prevent lumps. Add Italian seasoning, onion powder, garlic powder, salt, and pepper. Stir well to combine.
4. Add Chicken, Coconut Milk, and Tortellini: Stir in shredded chicken and coconut milk (or cream substitute). Adjust consistency with extra broth if too thick. Allow soup to heat and simmer for 10 minutes so it thickens. In the last 5 minutes, add tortellini and cook until tender.
5. Garnish and Serve: Finish by garnishing with fresh parsley or thyme and serve hot.
6. Slow Cooker Option – Add Vegetables: Place minced garlic, carrots, onion, and celery into the Crockpot.
7. Add Broth, Spices, and Chicken: Pour in chicken broth, add seasonings, salt, and pepper. Stir well. Add shredded chicken and combine.
8. Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until vegetables are tender and flavors meld.
9. Make and Add Roux: About 20 minutes before serving, melt butter in a small pan, stir in gluten-free flour and cook for 2 minutes. Stir roux into the Crockpot to thicken soup.
10. Add Tortellini and Coconut Milk: 5 minutes before serving, stir in coconut milk and tortellini. Cook until tortellini is tender.
11. Serve: Garnish with fresh parsley or herbs and enjoy warm.

Notes

• You can substitute cheese tortellini with gluten-free or dairy-free options as needed.
• Adjust the thickness of the soup by adding more or less chicken broth.
• For a creamier texture, use half and half or heavy cream in place of coconut milk.
• Fresh herbs such as thyme or parsley add brightness and enhance flavor.
• Using rotisserie chicken is a great time saver.
• For a vegetarian version, substitute chicken broth with vegetable broth and chicken with plant-based protein.

Keywords: Creamy chicken tortellini soup, gluten-free tortellini soup, slow cooker chicken soup, easy chicken soup recipe, creamy chicken soup, comfort food soup