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Crockpot Cheesy Chicken Tortellini Soup with garlic

Crockpot Cheesy Chicken Tortellini Soup with Garlic

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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Main Course
Cuisine American, Italian
Servings 6 generous bowls

Equipment

  • Crockpot/Slow Cooker A 6-quart crockpot is perfect for this recipe. If you're short on time, an instant pot on the slow cook setting works too. Want a stovetop version? Use a heavy-bottomed Dutch oven and simmer gently on low.
  • Chef’s knife and cutting board For prepping your vegetables and chicken.
  • Wooden spoon or heat-resistant spatula Ideal for stirring in the cream cheese and shredded cheese without scratching your pot.
  • Measuring cups and spoons Accuracy matters with cheese and seasoning.

Ingredients
  

  • 1 ½ lbs boneless skinless chicken breasts or thighs (both work great, but thighs add extra richness)
  • 3 cups low-sodium chicken broth
  • 1 14.5 oz can of diced tomatoes with basil, garlic, and oregano (Italian-style)
  • 3 cups fresh cheese tortellini refrigerated or frozen; don’t use dried
  • 4 cloves garlic minced
  • 1 medium yellow onion diced
  • 1 cup shredded carrots
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes optional, for a subtle heat
  • Salt and black pepper to taste
  • 1 8 oz block of cream cheese, cut into cubes and softened
  • 1 ½ cups shredded sharp cheddar cheese
  • 1 cup fresh spinach or kale roughly chopped
  • 1 tablespoon olive oil

Instructions
 

Step 1: Prep Your Ingredients

  1. Start by chopping your onion, mincing your garlic, slicing your carrots, and dicing the chicken into bite-sized chunks if you’re not cooking them whole. (You can shred them later if left whole.)

Step 2: Load the Crockpot

  1. In your crockpot, layer the diced onion, garlic, carrots, and chicken. Pour in the chicken broth and canned tomatoes (juice included). Sprinkle in the oregano, basil, red pepper flakes, salt, and pepper. Give it all a good stir.

Step 3: Slow Cook

  1. Cover and cook on low for 4 to 5 hours, or until the chicken is fully cooked and tender. If you used whole chicken breasts or thighs, remove them after cooking, shred using two forks, and return them to the crockpot.

Step 4: Add Creaminess

  1. About 30 minutes before serving, stir in the cream cheese cubes. Let them melt and stir occasionally until completely incorporated. This is where your soup begins its transformation into a creamy, cheesy dream.

Step 5: Toss in the Tortellini

  1. Add your fresh or frozen cheese tortellini. If using fresh, cook for about 20 to 30 minutes on high. Frozen may take a little longer, up to 40 minutes. Be careful not to overcook—the tortellini should be tender but not mushy.

Step 6: Final Touches

  1. Once the tortellini is cooked, stir in your shredded cheddar cheese and fresh spinach. Let it sit for about 5 minutes so the spinach wilts and the cheese melts fully into the soup.

Step 7: Serve It Up

  1. Ladle your hot, cheesy chicken tortellini soup into bowls and garnish with a sprinkle of fresh basil or extra shredded cheese. Serve with crusty bread or garlic toast if you’re going all in.