Slow Cooker Chicken Tortellini Soup
Chicken tortellini soup in the slow cooker is a hearty way to make dinner easy and hands off. Walk in the door to a meal that’s ready to go (and you’ll have plenty for the freezer for later) that soothes body and soul.
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Is there any way to go wrong with chicken soup? Not if you ask me and it’s one of the glorious recipes you can adjust with all kinds of tweaks to make each soul-soothing batch feel fresh and new.
Usually made with egg noodles (or no pasta at all) this version adds a bit of bulk and a boost of flavor with dried tortellini in the mix.
How to freeze this soup so the tortellini don’t get mushy
One issue with freezing cooked pasta is that it gets squishy and soft and goes to mush when you thaw it. It’s just gross.
If you want to freeze your soup, do it before you add the tortellini. This batch makes enough soup to easily feed 8 to 10 people–if you aren’t feeding that many go ahead and ladle out the part you want to freeze into a separate bowl and allow it to cool while you finish the rest of the soup.
How to reheat frozen chicken tortellini soup
To reheat add the soup to a pot totally frozen and place it over low heat. Add a lid and cook until the soup is thawed–about 8 to 10 minutes. Stir it frequently. Once thawed bring to a simmer and add tortellini or pasta and cook until al dente.
Build deep chicken flavor
The best way to make your soup feel rich is to simmer your chicken on the bones. Cook a whole chicken and you’ll be that much better off–but I realize not everyone loves to pick the bones and skin out of their soup.
That means you’ll want to add some chicken bouillon or base. Be careful with bouillon cubes and powders. Their salt content can ruin a dish with just a little bit of the stuff.
Other hearty soups you’ll want to check out
Slow Cooker Chicken Tortellini Soup
Equipment
- Slow cooker
Ingredients
- 3 large bone in chicken breasts
- 1 cup celery 1/2 inch thick
- 1 cup carrots 1/2 inch thick
- 3/4 cup white onion diced
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 cups water
- 1 chicken bouillon cube I prefer Better than Bouillon
- 8 ounces dried tortellini any flavor you like
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley
Instructions
- In the crock of your slow cooker add the chicken, celery, carrots, onions, bay leaves, salt, pepper, water and bullion cubes if using them.
- Cover and cook on low 7 hours or high 4 hours.
- After that time, remove the chicken, pull it from the bone and and shred with two forks. Add the tortellini, thyme and parsley and cook until the tortellini are tender, about 20 minutes. Serve warm with rolls or crackers.
Sounds like a soup my husband and I will love. And…IN THE CROCK POT!!??? Bless your heart, I know that wasn’t easy for you to do. Not your choice of appliance??
I’m trying Kim! LOL!!! –Rachel