This Slow Cooker Chicken Tortellini Soup with Spinach is a cozy fall dinner made with tender chicken, cheese-filled tortellini, fresh vegetables, herbs, and a warm creamy broth.
The chicken slowly cooks until easy to shred, while carrots, celery, onion, and garlic build a flavorful soup base. Tortellini and spinach are added near the end so they stay tender and fresh instead of overcooking.
It is an easy crockpot meal for busy weekdays, chilly evenings, or anytime you want a comforting family dinner with very little hands-on work.
Why You Will Love This Recipe
This soup is especially convenient because the slow cooker handles most of the cooking.
The chicken becomes tender and juicy while the vegetables and herbs flavor the broth throughout the day.
Cheese tortellini makes the soup more filling than a standard chicken soup, while spinach adds color and freshness.
Adding the pasta near the end helps preserve its texture, and a splash of cream gives the broth a smooth, comforting finish.
It also reheats well if you store the tortellini separately.
Ingredients
For the Soup:
- 1½ lb boneless, skinless chicken breasts or thighs
- 1 medium yellow onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 package (18–20 oz) refrigerated cheese tortellini
- 4 cups fresh baby spinach
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan cheese
Optional Finishing Ingredients:
- Fresh parsley
- Extra Parmesan
- Cracked black pepper
- Red pepper flakes
- Crusty bread for serving
🍳 Step-by-Step Masterclass Instructions
Step 1: Prepare the Vegetables
Dice the onion, slice the carrots and celery, and mince the garlic.
Try to keep the carrots and celery similar in thickness so they cook evenly.
Step 2: Load the Slow Cooker
Add the chicken, onion, carrots, celery, garlic, chicken broth, Italian seasoning, thyme, basil, salt, and black pepper to the slow cooker.
Stir gently around the chicken.
Step 3: Slow Cook
Cover and cook on:
- LOW for 6–7 hours, or
- HIGH for 3–4 hours
The chicken should be fully cooked and the vegetables tender.
Step 4: Shred the Chicken
Transfer the chicken to a plate.
Use two forks to shred it into bite-size pieces.
Return the shredded chicken to the slow cooker.
Masterclass Tip: Chicken thighs tend to stay especially juicy in slow-cooker soups, but chicken breasts also work well if you prefer a leaner result.
Step 5: Add the Tortellini
Turn the slow cooker to HIGH if it is not already there.
Add the refrigerated cheese tortellini.
Stir gently.
Cover and cook for approximately 15–25 minutes, depending on the tortellini package instructions.
Masterclass Tip: Do not add the tortellini at the beginning of the cooking time. Long slow cooking can make filled pasta swollen and mushy.
Step 6: Add the Spinach
When the tortellini is almost tender, stir in the baby spinach.
Cover and cook for another 3–5 minutes, just until wilted.
The spinach should remain bright green.
Step 7: Make the Soup Creamy
Reduce the slow cooker to LOW.
Stir in the heavy cream and Parmesan.
Mix gently until the Parmesan melts into the broth.
Avoid boiling aggressively after adding the cream.
Step 8: Adjust the Consistency
Taste the soup.
Add more salt, pepper, or Italian seasoning if needed.
If the soup is thicker than you prefer, add a small splash of chicken broth.
Step 9: Rest Briefly
Let the soup sit for about 5 minutes with the lid off.
This gives the flavors time to settle and allows the broth to thicken slightly.
Step 10: Serve
Ladle the soup into bowls.
Top with fresh parsley, Parmesan, cracked black pepper, or red pepper flakes.
Serve warm with crusty bread.
The finished soup should have tender chicken, soft cheese tortellini, fresh spinach, vegetables, and a creamy savory broth.
🔒 Storage & Reheating Tips
Refrigerator: Store cooled soup in an airtight container for up to 3–4 days.
Best leftover method: If possible, store extra tortellini separately from the broth. Pasta continues absorbing liquid in the refrigerator and can become overly soft.
Stovetop reheating: Warm gently over medium-low heat, adding a splash of chicken broth if the soup has thickened.
Microwave: Reheat individual servings in short intervals, stirring between each one.
Freezer: For the best results, freeze the soup before adding the tortellini, spinach, cream, and Parmesan for up to 2 months. Add those ingredients fresh after thawing and reheating.
Make ahead: Add the chicken, vegetables, broth, and seasonings to the slow cooker the night before and refrigerate the insert if your slow cooker manufacturer allows it. Cook the next day, then add the tortellini and finishing ingredients shortly before serving.
