Slow Cooker Chicken Alfredo Tortellini Soup

This one came together on a weeknight when I needed something my kids would actually finish their bowls of, and it has been on repeat ever since. Creamy, cheesy, and the slow cooker does basically all of the work.

This slow cooker tortellini soup is the kind of dinner that makes a long day feel completely worth it. Chicken breast, aromatics, and a cornstarch-thickened broth go into the crockpot in the morning and cook low and slow all day. Then in the last 30 minutes the cream cheese gets whisked into the broth, the shredded chicken goes back in, and the broccoli and cheese tortellini finish it off into a creamy, hearty, deeply satisfying soup that tastes like chicken alfredo met your favorite comfort bowl. This creamy tortellini soup is a full dinner in one pot and the whole table will be back for seconds.

Why You'll Love This Recipe

• The slow cooker handles the hard part. The chicken simmers in seasoned broth for hours and comes out tender enough to shred with almost no effort. Everything else takes about 10 minutes of hands-on time.
• The cornstarch-thickened broth gives this soup a silky, slightly creamy base before the cream cheese even goes in. It coats the tortellini and broccoli in a way that feels more like a sauce than a standard broth soup.
• Rana 5 cheese refrigerated tortellini goes in during the last 30 minutes so it comes out perfectly cooked and pillowy, not mushy, every single time.

Ingredients Needed to Make Slow Cooker Chicken Alfredo Tortellini Soup

The Chicken and Aromatics

Chicken breast goes into the slow cooker whole and shreds effortlessly after cooking low and slow. Diced yellow onion and shallot build a sweet, savory aromatic base in the broth. Minced garlic adds depth throughout. Italian seasoning, oregano, garlic powder, onion powder, and crushed red pepper layer the broth with warm, well-rounded flavor from the start.

The Broth and Thickener

Chicken broth is the base. A cornstarch slurry mixed separately from ⅓ cup cornstarch and 1 cup of the broth goes in at the beginning and thickens the liquid as it cooks, giving the finished soup its silky, slightly creamy texture before the dairy even gets added.

The Creamy Finish

A full block of softened cream cheese gets whisked into the hot broth after the chicken is shredded. It melts in completely and transforms the broth into a rich, velvety base. Heavy cream adds another layer of richness. Freshly grated Parmesan stirred in at the end adds a sharp, nutty depth that rounds everything out.

The Pasta and Vegetables

Rana 5 cheese refrigerated tortellini is the pasta of choice here. It cooks in 30 minutes in the slow cooker and holds its texture without going mushy. Chopped broccoli finishes in the same 30-minute window and adds color, texture, and nutrition to every bowl.

How to Make Chicken Alfredo Tortellini Soup

Step 1: Build the Base

Add the chicken breast, diced onion, shallot, garlic, all the dry seasonings, salt, pepper, and 3 cups of chicken broth to the slow cooker.

Step 2: Add the Cornstarch Slurry

In a separate bowl, whisk together the cornstarch and remaining 1 cup of chicken broth until completely smooth. Pour into the slow cooker and stir to combine.

Step 3: Cook the Chicken

Cover and cook on high for 2 to 3 hours or low for 3 to 4 hours until the chicken is fully cooked and shreds easily with a fork.

Step 4: Shred the Chicken

Remove the chicken breasts and shred with two forks. Set aside.

Step 5: Add the Cream Cheese

Switch the slow cooker to low if it was on high. Add the softened cream cheese directly to the hot broth and whisk continuously until it is fully smooth and incorporated with no lumps remaining.

Step 6: Finish the Soup

Add the shredded chicken back in. Pour in the heavy cream and stir. Add the broccoli, freshly grated Parmesan, and tortellini. Stir everything together, cover, and cook on low for 30 more minutes until the broccoli is tender and the tortellini is cooked through.

Step 7: Serve

Serve immediately while the tortellini is at its best texture.

Storing and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind the tortellini will continue absorbing the broth as it sits and the soup will thicken significantly overnight. Reheat on the stovetop over medium-low heat with a generous splash of chicken broth to loosen it back to a soup consistency, stirring frequently. The microwave works in 60-second intervals but the stovetop gives a much better result. This soup does not freeze well due to the cream cheese and pasta.

What to Serve With Slow Cooker Chicken Alfredo Tortellini Soup

This soup is a complete meal on its own but a side of crusty bread or warm garlic bread for dunking is always a good idea. A simple side salad with Italian dressing keeps things light alongside the richness of the soup. For another easy slow cooker dinner the whole family loves, this Slow Cooker Honey Garlic Chicken is another weeknight staple that practically makes itself.

Meghankay

Slow Cooker Chicken Alfredo Tortellini Soup

4.67 from 3 votes

This slow cooker chicken alfredo tortellini soup combines shredded chicken, broccoli, cheese tortellini, and a creamy Parmesan cream cheese broth in the crockpot. An easy, cozy dinner the whole family will love.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Servings: 6

Course: Main Course

Cuisine: American

Ingredients

  

• 1.5 lbs chicken breast
• ½ yellow onion diced
• 1 shallot diced
• 1 tablespoon minced garlic
• Salt & pepper to taste
• 1 teaspoon Italian seasoning
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon crushed red pepper
• 4 cups chicken broth
• ⅓ cup cornstarch
• 2 cups heavy cream
• 1 18 oz pack refrigerated rana 5 cheese tortellini pasta
• 14 oz broccoli chopped
• 1 block cream cheese softened
• ½ cup Parmesan freshly grated

Method

 

1. In a slow cooker, add chicken breast, diced onion and shallot, minced garlic, Italian seasoning, oregano, garlic powder, onion powder, crushed red pepper and 3 cups of chicken broth.
2. Next, combine ⅓ cup cornstarch with 1 cup chicken broth. Mix until well combined, and no clumps are present. Add to slow cooker.
3. Cover with lid. Cook on high for 2-3 hours or low for 3-4 hours, or until chicken can easy shred.
4. Once the chicken is cooked, remove from slow cooker and shred.
5. Set temperature to low on slow cooker if it was cooking on high.
6. Before adding chicken back into crockpot, add one block softened cream cheese. Whisk until it is incorporated evenly into the broth. No clumps should be present.
7. Next, add chicken back into crockpot, add heavy whipping cream, chopped broccoli, parmesan cheese, and 1 pack of Rana tortellini pasta. Mix together.
8. Cover and cook for an additional 30 minutes or until broccoli is softened, and pasta is cooked.
9. Serve immediately and enjoy.

Notes

• Soften the cream cheese fully before adding it to the broth. Cold cream cheese will clump. Leave it on the counter for at least 30 minutes before you start cooking so it whisks in smoothly.
• Mix the cornstarch and broth together in a separate bowl until completely smooth before adding to the slow cooker. Pouring dry cornstarch directly into the liquid creates clumps that are hard to break up.
• Add the tortellini in the last 30 minutes only. Refrigerated tortellini cooks quickly and will become mushy if it sits in the slow cooker too long.
• Serve immediately after the tortellini is done. The pasta continues to absorb liquid as it sits and will swell and soften significantly if left in the slow cooker on warm.
• Use freshly grated Parmesan rather than pre-shredded. Pre-shredded contains anti-caking agents that prevent it from melting smoothly into the broth.