Slow Cooker Alfredo Chicken Tortellini Soup

Slow Cooker Chicken Alfredo Tortellini Soup

If comfort had a flavor, this Slow Cooker Chicken Alfredo Tortellini Soup would be it. Creamy, cheesy, and loaded with tender chicken, plump tortellini, and hearty veggies—it’s everything you love about chicken alfredo in cozy soup form. The slow cooker does all the heavy lifting, so you get a rich, flavorful meal without babysitting a pot on the stove.

Serve it with Worlds Best Cheesy Garlic Bread Recipe and Tossed Green Salad for a perfect meal.

❤️ Why You’ll Love This Recipe

There is just something amazing about fall soup recipes, they are hearty, cozy, and comfy, and this one boasts huge flavor. Just like Tom Kha Soup or Slow Cooker Taco Soup, there is just something that makes you want to come back for more and more.

• Hands-off comfort food: Just toss everything in the slow cooker and let it work its magic.
• Creamy and satisfying: Thanks to Alfredo sauce, Italian cheese, and half-and-half, this soup is ultra creamy and indulgent.
• Family favorite: Everyone loves pasta and cheese—especially when it’s wrapped up in a warm, hearty bowl of soup.
• Perfect for busy nights: It’s filling, fuss-free, and makes great leftovers.

🥕 What You’ll Need

Here’s what goes into this cozy bowl of goodness:

• Chicken breasts: Tender and flavorful after simmering in the slow cooker.
• Veggies: Onion, carrots, and celery create a flavorful base.
• Alfredo sauce: Adds that signature creamy richness without the need to make a roux.
• Chicken broth: Keeps things light enough to still feel like soup.
• Garlic, salt, pepper, and Italian seasoning: Simple but powerful flavor boosters.
• Italian cheese blend: Melts perfectly into the soup for extra cheesiness.
• Half and half: Makes the broth creamy without being too heavy.
• Spinach: Adds a pop of color and nutrients.
• Tortellini: The star of the show—pillowy pasta pockets filled with cheese.

🥣 How to Make It

1. Layer and cook: Add chicken, onion, carrots, celery, broth, Alfredo sauce, garlic, salt, pepper, and Italian seasoning to the slow cooker.
2. Let it simmer: Cook on high for 2–3 hours, or low for 4–6 hours.
3. Shred the chicken: Remove, chop or shred, and return it to the slow cooker.
4. Add the finishing touches: Stir in Italian cheese, half and half, spinach, and tortellini.
5. Cook a little longer: Let it go another 5–10 minutes until the tortellini is tender.
6. Serve and enjoy: Season to taste and top with extra parmesan or a sprinkle of basil.

💡 Tips & Tricks

• Don’t overcook the tortellini. It only needs a few minutes—just until tender!
• Use rotisserie chicken if you want to make this recipe even faster.
• Swap the spinach for kale or arugula for a different twist.
• Want it lighter? Use a light Alfredo sauce and milk instead of half and half.

🧡 Cozy Comfort in a Bowl

This Slow Cooker Chicken Alfredo Tortellini Soup is everything you want on a chilly evening—creamy, hearty, and unbelievably easy. Serve it with crusty bread or a green salad for a full meal that’ll have everyone coming back for seconds.

More Slow Cooker Recipes

• Cheeseburger Soup (Slow Cooker)
• Slow Cooker Marry Me Chicken Soup
• Slow Cooker Turkey Chili
• Slow Cooker Chicken Enchiladas
• Slow Cooker Pepper Steak
• Slow Cooker Steak Bites

Slow Cooker Chicken Alfredo Tortellini Soup

Creamy, cozy, and full of flavor — this Slow Cooker Chicken Alfredo Tortellini Soup is the ultimate comfort meal made easy! Tender chicken, cheesy tortellini, and a rich Alfredo broth come together in the crockpot for a hearty dinner everyone will love.

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Course: Main

Cuisine: American

Keyword: chicken tortellini soup, slow cooker chicken tortellini soup, slow cooker soup, soup

Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 8

Calories: 540kcal

Author: Rachael

Equipment

• 1 slow cooker

Ingredients

• ½ cup chopped onion
• ½ cup chopped carrots
• ½ cup chopped celery
• 2 lbs chicken breasts
• 2 cups chicken broth
• 14.5 ounces Alfredo sauce about 15 ounces
• 1 teaspoon minced garlic
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 cup grated Parmesan cheese
• 1 cup half and half
• 18 ounces cheese tortellini fresh or refrigerated
• 2 cups baby spinach

Cornstarch Slurry:

• 2 Tablespoons cornstarch
• 2 Tablespoons half and half

Instructions

• Prep the base:
Add the chopped onion, carrots, and celery to the bottom of your slow cooker. Place the chicken breasts on top of the vegetables.
• Season and add liquid:
Sprinkle in the garlic, salt, pepper, and Italian seasoning. Pour in the chicken broth and Alfredo sauce, then stir gently to combine everything and ensure the chicken is coated.
• Cook the soup base:
Cover and cook on HIGH for 2–3 hours or LOW for 4–6 hours, until the chicken is fully cooked and tender enough to shred easily.
• Shred the chicken:
Remove the chicken from the slow cooker and shred it using two forks (or chop into bite-sized pieces). Return the shredded chicken to the slow cooker.
• Add the creamy elements:
Stir in the half and half, Parmesan cheese, and spinach.
• Make and add the slurry:
In a small bowl, whisk together the cornstarch and half and half until smooth. Pour this mixture into the soup and stir to combine — this helps thicken the broth to a creamy, luscious consistency.
• Add the tortellini:
Stir in the cheese tortellini. Cover and cook for 5–10 minutes, just until the tortellini is tender and cooked through. Be careful not to overcook, as the pasta will continue to soften slightly after serving.
• Adjust and serve:
Taste and adjust the seasoning with more salt and pepper, if needed. Ladle the soup into bowls and garnish with extra Parmesan or fresh parsley, if desired. Serve warm and enjoy!

Notes

Tortellini type matters: Fresh or refrigerated tortellini cooks faster than frozen. If using frozen, add a few extra minutes of cook time.
• Thickness preference: For a thinner soup, add a splash of extra broth or half and half. For a thicker consistency, let the soup sit uncovered for a few minutes before serving.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a bit of broth or half and half to loosen the sauce if needed.
• Add-ins: You can mix in mushrooms, peas, or sun-dried tomatoes for extra flavor and texture.

Nutrition

Calories: 540kcal | Carbohydrates: 37g | Protein: 41g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 154mg | Sodium: 1301mg | Potassium: 602mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2337IU | Vitamin C: 5mg | Calcium: 265mg | Iron: 3mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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