Slow Cooker Chicken Alfredo Tortellini Soup
Warm up your autumn evenings with a delightful bowl of Slow Cooker Chicken Alfredo Tortellini Soup! This easy-to-make dish combines tender chicken, luscious tortellini, and rich Alfredo sauce for a creamy experience that’s simply irresistible. Just toss everything in your slow cooker, and let the flavors meld for a cozy meal that will have everyone coming back for seconds!
Prep
15
min
Cook
180
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 14 oz chopped broccoli (397 g)
- 1/2 tsp crushed red pepper (2.5 ml)
- 1 tbsp minced garlic (15 ml)
- 1/2 yellow onion diced
- 1 diced shallot
🥩Meat & Seafood(2)
- 1.5 lbs chicken breast (680 g)
- 4 cups chicken broth (960 ml)
🥛Dairy & Eggs(4)
- 1 block softened cream cheese
- 2 cups heavy cream (480 ml)
- 1/2 cup freshly grated Parmesan (120 ml)
- 1 (18 oz) pack refrigerated rana 5 cheese tortellini pasta
🫙Pantry Staples(1)
- 1/3 cup cornstarch (79.9 ml)
🧂Spices & Seasonings(5)
- 1 tsp garlic powder (5 ml)
- 1 tsp onion powder (5 ml)
- 1 tsp oregano (5 ml)
- Salt & pepper to taste
- 1 tsp Italian seasoning (5 ml)
Nutrition (per serving)
Calories
1126
Protein
61g
Carbs
80g
Fat
64g
👨🍳 Instructions
- 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 1/3 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 easily 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, and add 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.
💡 Pro Tips
- ✓Bloom your dried spices (Italian seasoning, oregano, garlic powder, onion powder) in the initial broth for 15-20 minutes before adding cream cheese, as slow cooker temperatures won't fully hydrate volatile oils—this increases flavor extraction by up to 35%.timing15-20 minutes initial bloom
- ✓Use a 1:3 cornstarch-to-liquid ratio (1/3 cup cornstarch per 1 cup broth) because cornstarch gelatinizes at 140-150°F and requires proper hydration; adding it as a slurry prevents lumping and ensures even thickening at low slow cooker temperatures (180-190°F on low).ingredient1:3 ratio, 140-150°F gelatinization
- ✓Cut cream cheese into 1-inch cubes and temper it by whisking slowly into broth at 160°F+ to prevent curdling; cold cream cheese (below 50°F) added directly will break the emulsion and cause graininess.technique1-inch cubes, 160°F+ broth temperature
- ✓Add fresh Rana tortellini in the final 30 minutes only—these refrigerated pastas cook in 8-10 minutes versus 15-20 for dried, so earlier addition results in mushy, blown-out pasta that releases excess starch and clouds your broth.timing8-10 minutes cooking time for fresh tortellini
- ✓Stir in parmesan cheese (3-4 oz recommended) after pasta is cooked, as prolonged heat above 130°F breaks down casein proteins and causes grittiness; add it in the last 2-3 minutes off direct heat or on the warm setting.timing2-3 minutes final addition, below 130°F for extended time
Share this recipe
Prep
15
min
Cook
180
min
Serves
4
people
Level
beginner
Share this recipe
Slow Cooker Chicken Alfredo Tortellini Soup
Warm up your autumn evenings with a delightful bowl of Slow Cooker Chicken Alfredo Tortellini Soup! This easy-to-make dish combines tender chicken, luscious tortellini, and rich Alfredo sauce for a creamy experience that’s simply irresistible. Just toss everything in your slow cooker, and let the flavors meld for a cozy meal that will have everyone coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 14 oz chopped broccoli (397 g)
- 1/2 tsp crushed red pepper (2.5 ml)
- 1 tbsp minced garlic (15 ml)
- 1/2 yellow onion diced
- 1 diced shallot
🥩Meat & Seafood(2)
- 1.5 lbs chicken breast (680 g)
- 4 cups chicken broth (960 ml)
🥛Dairy & Eggs(4)
- 1 block softened cream cheese
- 2 cups heavy cream (480 ml)
- 1/2 cup freshly grated Parmesan (120 ml)
- 1 (18 oz) pack refrigerated rana 5 cheese tortellini pasta
🫙Pantry Staples(1)
- 1/3 cup cornstarch (79.9 ml)
🧂Spices & Seasonings(5)
- 1 tsp garlic powder (5 ml)
- 1 tsp onion powder (5 ml)
- 1 tsp oregano (5 ml)
- Salt & pepper to taste
- 1 tsp Italian seasoning (5 ml)
Nutrition (per serving)
Calories
1126
Protein
61g
Carbs
80g
Fat
64g
👨🍳 Instructions
- 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 1/3 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 easily 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, and add 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.
💡 Pro Tips
- ✓Bloom your dried spices (Italian seasoning, oregano, garlic powder, onion powder) in the initial broth for 15-20 minutes before adding cream cheese, as slow cooker temperatures won't fully hydrate volatile oils—this increases flavor extraction by up to 35%.timing15-20 minutes initial bloom
- ✓Use a 1:3 cornstarch-to-liquid ratio (1/3 cup cornstarch per 1 cup broth) because cornstarch gelatinizes at 140-150°F and requires proper hydration; adding it as a slurry prevents lumping and ensures even thickening at low slow cooker temperatures (180-190°F on low).ingredient1:3 ratio, 140-150°F gelatinization
- ✓Cut cream cheese into 1-inch cubes and temper it by whisking slowly into broth at 160°F+ to prevent curdling; cold cream cheese (below 50°F) added directly will break the emulsion and cause graininess.technique1-inch cubes, 160°F+ broth temperature
- ✓Add fresh Rana tortellini in the final 30 minutes only—these refrigerated pastas cook in 8-10 minutes versus 15-20 for dried, so earlier addition results in mushy, blown-out pasta that releases excess starch and clouds your broth.timing8-10 minutes cooking time for fresh tortellini
- ✓Stir in parmesan cheese (3-4 oz recommended) after pasta is cooked, as prolonged heat above 130°F breaks down casein proteins and causes grittiness; add it in the last 2-3 minutes off direct heat or on the warm setting.timing2-3 minutes final addition, below 130°F for extended time