Chicken Tortellini Tomato Soup

Craving a cozy, flavor-packed meal that comes together with minimal effort? This Chicken Tortellini Tomato Soup blends tender shredded chicken, rich tomato broth, and pillowy cheese tortellini into the ultimate comfort bowl. The slow-cooked base builds deep, satisfying flavor, while fresh spinach and herbs add brightness. Perfect for busy weeknights or chilly evenings, this one-pot wonder delivers warmth, nourishment, and gourmet taste—without any fuss.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Hands-Off Convenience: Made in the slow cooker, this soup practically cooks itself.
• Big, Comforting Flavors: A tomato-rich broth infused with garlic, oregano, and balsamic creates a deep, savory base.
• Hearty & Satisfying: Chicken thighs and cheese tortellini make this meal feel indulgent and filling.
• Family & Crowd Friendly: Mild heat with customizable spice levels—everyone loves it.
• Restaurant Quality at Home: Fire-roasted tomatoes, fresh herbs, and Parmesan add richness you won’t get from basic versions.

This recipe stands out thanks to its slow-cooked depth, silky broth, and perfect balance between acidity, creaminess, and hearty textures. It’s comfort food that feels special and soothing.

Ingredients Needed

For the Tomato Broth Base

• 2 ½ cups chicken stock (preferably low-sodium so you can control seasoning)
• ¼ cup dry white wine (adds depth; optional but recommended)
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes, ideally fire-roasted for extra smokiness
• 1 tablespoon aged balsamic vinegar
• 6 garlic cloves, finely chopped
• 2 tablespoons fresh oregano, chopped (or 1 ½ teaspoons dried)
• 2 teaspoons onion powder
• ½ teaspoon red pepper flakes
• ½ teaspoon kosher salt, plus more to taste

For the Chicken & Add-Ins

• 1 ¾ to 2 pounds boneless, skinless chicken thighs
• 5 ounces baby spinach (loosely packed)
• 1 (8–10 ounce) package refrigerated cheese tortellini
• Fresh basil, torn or sliced, for serving
• 1 cup freshly grated Parmesan, for serving
• Freshly ground black pepper, for serving

How to Make Chicken Tortellini Tomato Soup

Step 1 — Build the Flavorful Base

In a 6–8 quart slow cooker, whisk together the chicken stock, wine, and tomato paste until the paste dissolves completely—this prevents clumping later. Add the crushed tomatoes, balsamic vinegar, garlic, oregano, onion powder, red pepper flakes, and salt. If your stock is unsalted, add an extra ½ teaspoon salt now. Nestle the chicken thighs into the mixture, making sure they’re coated.
Cook on LOW for 5–6 hours, or until the chicken becomes fork-tender and the flavors meld into a rich, aromatic broth.

Step 2 — Shred and Add Greens

Switch the heat to HIGH for about 10 minutes. Using two forks, gently shred the chicken directly in the slow cooker—pressing it against the side helps break it apart easily. Stir in the spinach; it will wilt almost instantly from the residual heat, adding color and nutrients.

Step 3 — Cook the Tortellini

Add the tortellini, cover, and let them cook for about 3 minutes, or just until al dente. Avoid overcooking—they should stay plump and tender.
Taste the broth and adjust the seasoning; if the flavor seems flat, a pinch more salt or a splash of vinegar will brighten it.
Ladle into bowls and finish with Parmesan, basil, and freshly ground black pepper.

Serving and Storage Tips

Serving:

• Garnish generously with Parmesan and fresh basil for restaurant-style presentation.
• Add a drizzle of good olive oil for extra richness.
• Pair with crusty bread, garlic knots, or a simple green salad.

Storage:

• Refrigerate in airtight containers for up to 3–4 days.
• Tortellini absorbs liquid over time; add a splash of broth when reheating.
• Reheat on the stovetop over medium heat until warmed through.
• Not ideal for freezing (pasta and spinach soften too much), but you can freeze the soup before adding tortellini.

Helpful Notes

• Prefer chicken breasts? They work too—reduce cooking time by 30–45 minutes.
• Want it creamier? Stir in a splash of heavy cream or half-and-half after cooking the tortellini.
• For extra richness, sauté the garlic in a bit of olive oil before adding it to the slow cooker.
• Add veggies like diced zucchini, carrots, or mushrooms for more substance.
• Spice lovers can double the red pepper flakes or add a pinch of smoked paprika.

Conclusion

This Chicken Tortellini Tomato Soup is the kind of nourishing, comforting bowl you’ll return to again and again. With its velvety tomato broth, tender chicken, and irresistible cheesiness from the tortellini and Parmesan, it hits every cozy craving. It’s easy, hearty, customizable, and perfect for family dinners, meal prep, or chilly evenings when you want something warm and satisfying.

If you try this recipe, please leave a comment and a star rating below! I love seeing your creations—share your bowl on Pinterest or Facebook, and tell me: Did you add any fun variations? Extra veggies? A different pasta? I can’t wait to hear how you made it your own.

Frequently Asked Questions (FAQ)

Can I use frozen tortellini instead of refrigerated?

Yes! Add 2–3 extra minutes of cooking time. Frozen tortellini may release a bit more starch, slightly thickening the soup.

How do I make this recipe gluten-free?

Use gluten-free tortellini and ensure your stock and vinegar are certified gluten-free. Everything else is naturally gluten-free.

H3. Can I make this dairy-free?

Skip the Parmesan and choose dairy-free tortellini. Consider adding a splash of coconut milk or olive oil for richness.

Why is my soup too thick?

Tortellini can absorb broth as the soup sits. Thin with additional stock or water until you reach your desired consistency.

Can I freeze the leftovers?

Freeze only the tomato-chicken base (before adding tortellini and spinach) for up to 3 months. Add fresh tortellini when reheating.

Can I make this without wine?

Absolutely—substitute with extra chicken stock or a tablespoon of lemon juice for brightness.