Crockpot Chicken Tortellini Potato Soup

Full of tender potatoes, shredded chicken, and soft tortellini in a seasoned creamy broth, Crockpot Chicken Tortellini Potato Soup is pure comfort in a bowl.

Slowly cooked to let the flavors sink in, this Crockpot Chicken Tortellini Potato Soup recipe is so easy to make. Using simple ingredients, there’s less than 30 minutes of prep time, and it’s the perfect warm and cozy meal for a busy weeknight or weekend.

This slow cooker chicken tortellini soup recipe is one of my go-to meals on a chilly fall or winter day, and a recipe that my whole family agrees on (which isn’t easy!). The addition of pasta makes it satisfying enough to be eaten on its own or can be paired with a green salad and crunchy bread.

Variations

Vegetable broth instead of chicken broth

Swap chicken for turkey or ham

Garnish with chives, green onions, sour cream, parsley

Add veggies – carrots, celery, spinach

For an even creamier texture, use an immersion blender before serving

Ingredients In Easy Creamy Cheesy Crockpot Potato Soup 

• 5 Yukon Gold or Russet potatoes peeled and diced into 1/2-inch pieces
• 4 cups chicken broth
• 2 medium-sized skinless chicken breasts
• 1 small onion finely diced
• 2 tbsp melted butter
• 2 tbsp flour
• 1 tsp thyme
• 1 tsp garlic powder
• Salt 1 tsp
• 1/4 tsp black pepper
• 1/2 cup cream cheese (softened)
• 1 cup heavy cream
• 1 tsp rosemary
• ¼ cup white wine (optional but gives it a great flavor)
• 1 cup sharp shredded cheddar cheese
• 2 cups cooked cheese tortellini

Instructions 

• Add all of the ingredients except for cheddar cheese, butter, and flour into the slow cooker and stir together well
• Cook on low for 5 hours or high for 3 hours until potatoes are soft
• Remove chicken breasts shred them with a fork and set aside
• Using a fork or potato masher, mash the potatoes into small pieces
• Stir the melted butter with the flour until the flour is completely dissolved, then whisk the mixture into the soup
• Cook for 30 additional minutes until it thickens
• Add the chicken back into the crockpot
• Add the shredded cheese and stir until it’s melted
• When ready to eat, stir in the tortellini

What type of potatoes should I use?

When making a creamy soup, you want to use a starchy potato. Russet and Yukon Gold potatoes have a high starch content, so they break down during cooking creating a creamy consistency. You can also use both to add even more texture to your soup!

Storing Easy Creamy Crockpot Potato Soup 

This crockpot cheesy potato soup makes great leftovers and tastes better the next day after the flavors have time to absorb together. You can store it in the fridge in an air-tight container for up to 4 days. When you’re ready to eat, heat on the stovetop over medium-low heat for about 5 minutes.