Chicken Tortellini Soup Recipe Is Comfort Food From the Slow Cooker by Jan Mostrom


Chicken Tortellini Soup Recipe Is Comfort Food From the Slow Cooker

It's been another soup week in the spring for us here in the Midwest, and I've been on a roll. Sometimes, nothing combats the cold winter feelings outside better than a great slow-cooker chicken soup recipe. I don't really have the energy for big meal prep when I'm feeling this way, and I was trying to make a few extra meals for friends. We all really enjoyed this updated chicken soup recipe with tortellini.

This chicken pasta soup recipe is so easy to pop into your slow cooker, and the result is a delicious and filling comfort food lunch or dinner. To make this hearty soup you will need an onion, carrots, celery, boneless chicken breasts or thighs, garlic, salt, black pepper, dried thyme, parsley flakes, chicken broth, tortellini pasta and fresh parsley, for serving.

Try this rich chicken soup with my homemade biscuits or hot bread and you've got a meal that feels like it took a lot of time and effort. This is a dinner you will look forward to eating!

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Cuisine: American
Prep Time: 15 minutes
Cook Time: 3 to 4 hours

Total Time: 3 hours and 15 minutes to 4 hours and 15 minutes
Servings: 8

Ingredients

  • 1 onion, chopped
  • 4 medium carrots, peeled, halved and sliced
  • 4 stalks celery, sliced
  • 1 pound boneless skinless chicken breasts or thighs (or a combination)
  • 1 teaspoon minced garlic
  • 3/4 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 1/2 teaspoon dried thyme
  • 1 teaspoon parsley flakes
  • 6 cups chicken broth
  • 9 ounces (1 package) tortellini (cheese, spinach or whatever variety you like)
  • fresh chopped parsley, for serving (optional)

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Recipe Notes

  • You could add other vegetables to this recipe like broccoli florets, mushrooms, green beans or spinach. Get creative!
  • Store any leftover soup in an airtight container in the fridge for up to three days.

Here's how to make it: 

  1. Layer the chicken, onion, carrots, celery, garlic, salt , pepper, thyme, parsley flakes and chicken broth in a slow cooker.
  2. Turn the slow cooker on high and cook, covered, for 3 to 4 hours (6 to 7 on low).
  3. When the chicken is cooked take it out from the pot and shred it with two forks. Put it back into the slow cooker.
  4. Add the tortellini and cover for another 10 to 15 minutes, or until the pasta is heated through and puffed up.
  5. Ladle into soup bowls, sprinkle with parsley, if desired, and serve.

Nutrition Facts Per Serving

Calories: 476

Total Fat: 11.8g

Saturated Fat: 3.8g

Cholesterol: 54mg

Sodium: 1045mg

Total Carbohydrate: 69.7g

Dietary Fiber: 11.2g

Total Sugars: 7.5g

Protein: 25.4g

Vitamin D: 0mcg

Calcium: 389mg

Iron: 14mg

Potassium: 652mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
Mmm! I love this recipe because it's so easy and delish. Slow cookers take all the work out of making soup!

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