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.
Servings: 8
Calories: 540kcal
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.
• 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