Slow Cooker Chicken Alfredo Tortellini Soup

Lift the chicken out of the slow cooker and leave the broth behind. That’s the moment this soup starts to turn into Alfredo. With the chicken on a plate, there’s room to whisk the softened cream cheese smooth. The shredded chicken goes back in with heavy cream, broccoli and five-cheese tortellini. By dinner, the Parmesan broth is thick enough to cling to every fold in the pasta.

This slow cooker chicken Alfredo tortellini soup cooks in two stages. First, chicken breasts simmer with onion, shallot, garlic and herbs until they’re easy to shred. The pasta, broccoli and dairy go in for the short finish. If you’re getting dinner ready around a busy afternoon, that last half hour is when you’ll want to be back in the kitchen.

Start with the seasoned chicken broth

Set aside one cup of the chicken broth before you pour the rest into the slow cooker. Whisk the cornstarch into that reserved cup until you can’t see any lumps, then pour it in. Using a separate bowl lets you break up any dry pockets before the liquid heats up. The slurry gives the broth enough body to hold up to the cheese and cream later.

Italian seasoning and oregano give the broth its herby flavor, and the crushed red pepper adds a little heat. The chicken is ready to shred once it’s tender and the thickest part reaches 165°F. Pull it apart with two forks, leaving some bigger pieces so there’s a bite of chicken in the bowl alongside the pasta.

Whisk in the cream cheese before adding the pasta

If you started on HIGH, switch the cooker to LOW once the chicken is out. Add the softened cream cheese and whisk until the broth is smooth. The whisk moves freely while the pot is still mostly broth. Then add the shredded chicken, heavy cream, chopped broccoli, grated Parmesan and refrigerated tortellini.

Give everything a gentle stir and put the lid back on. After about 30 minutes on LOW, taste a tortellino and poke a piece of broccoli with a fork. The pasta should be tender and hot in the middle, and the broccoli should give easily. Taste the finished soup before adding salt and pepper. The broth, Parmesan and cheese filling already bring some salt to the pot.

What to serve with chicken Alfredo tortellini soup

A piece of crusty bread will take care of the broth left at the bottom of the bowl. If you want something fresh on the side, toss a simple green salad with a lemon vinaigrette. For another dinner with the same chicken, broccoli and Alfredo combination, try this chicken broccoli Alfredo casserole.

How to store and reheat leftovers

Divide leftovers into shallow containers and refrigerate within two hours. Use them within three to four days. The tortellini will soak up some broth in the fridge, so add a splash of broth when reheating if you want it looser. Reheat the portion you plan to eat on the stovetop and bring the soup to a boil, stirring so it heats evenly.

Can the soup stay on warm after the tortellini is cooked?

Serve it once the pasta is tender if you can. The tortellini keeps soaking up broth as it sits, which makes the soup thicker and the pasta softer. Plan the pasta stage for about 30 minutes before you want to serve dinner.

Slow Cooker Chicken Alfredo Tortellini Soup Recipe

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Slow Cooker Chicken Alfredo Tortellini Soup

Shredded chicken, broccoli and five-cheese tortellini in a creamy Parmesan broth, cooked in the slow cooker.

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Cook Time 2–3 hours on HIGH or 3–4 hours on LOW, plus 30 minutes on LOW

Ingredients Method

Ingredients

  

Ingredients

• 1.5 lbs chicken breast
• 1/2 yellow onion diced
• 1 diced shallot
• 1 tbsp minced garlic
• Salt & pepper to taste
• 1 tsp Italian seasoning
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp crushed red pepper
• 4 cups chicken broth
• 1/3 cup cornstarch
• 2 cups heavy cream
• 1 (18 oz)pack refrigerated rana 5 cheese tortellini pasta
• 14 oz chopped broccoli
• 1 block softened cream cheese
• 1/2 cup freshly grated Parmesan

Method

 

Slow cooker method

1. Put the thawed chicken breasts, diced onion and shallot, garlic, Italian seasoning, oregano, garlic powder, onion powder and crushed red pepper in the slow cooker. Pour in 3 cups of the broth.
2. In a separate bowl, whisk the cornstarch into the remaining 1 cup of broth until smooth. Stir the mixture into the slow cooker.
3. Cover and cook for 2 to 3 hours on HIGH or 3 to 4 hours on LOW, until the chicken shreds easily and the thickest part reaches 165°F.
4. Lift the chicken onto a plate and shred it with two forks. If the slow cooker is on HIGH, switch it to LOW.
5. Add the softened cream cheese to the broth and whisk until no lumps remain.
6. Return the shredded chicken to the slow cooker. Add the heavy cream, chopped broccoli, Parmesan and refrigerated tortellini. Stir gently.
7. Cover and cook on LOW for another 30 minutes, or until the broccoli is tender and the tortellini is cooked through. Season with salt and pepper to taste and serve.