Go Back
+ servings
Close up of chicken tortellini crockpot soup in a large soup crock.

Chicken Tortellini Soup

This chicken tortellini soup for the slow cooker hits every healthy note. It's packed with tasty vegetables and chicken. Top it off with cheese or meat filled tortellini and some basil and shaved Parmesan cheese for a delicious, healthy meal you can feel great about eating.
Prep Time15 minutes
Cook Time7 hours 30 minutes
Total Time7 hours 45 minutes
Servings: 10 servings
Calories: 252kcal
Author: Sandra

Ingredients

  • 2 tablespoons olive oil
  • 1 cup green bell pepper Chopped.
  • 1 cup onion Chopped.
  • ½ cup celery Sliced.
  • pound chicken tenders
  • 1 can white beans 14 ounces. Rinsed and drained.
  • 1 can diced tomatoes 14 ounces. With Italian seasonings.
  • 1 medium zucchini Sliced.
  • 1 cup green beans Cut. Fresh or frozen is fine.
  • 1 teaspoon minced garlic
  • ½ teaspoon garlic powder
  • 1 tablespoon Italian herbs Dried.
  • Salt and pepper To taste.
  • 64 ounces chicken broth
  • 9 ounces mini tortellini Sausage or cheese filled.
  • 3 tablespoons basil Chopped.
  • Parmesan cheese Shaved or grated

Instructions

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bell pepper, onion, and celery. Cook, stirring often, for 4-5 minutes or until onion is translucent. Remove mixture to slow cooker. Wipe skillet with a paper towel.
    2 tablespoons olive oil, 1 cup green bell pepper, 1 cup onion, ½ cup celery
  • Add second tablespoon of olive oil and continue heating over medium-high heat. Season chicken tenders with salt and pepper and add to skillet. Sear on each side for 1 minute. Remove chicken to cutting board. (To prevent cross contamination, be sure to use a board that you only use for raw chicken or cover the board with a mat that you can wash thoroughly). Cut tenders into bite-sized pieces, then add to slow cooker.
    1½ pound chicken tenders
  • Add beans, tomatoes, zucchini, and green beans to slow cooker. Sprinkle minced garlic, garlic powder, Italian herbs, salt and pepper over the top. Pour in the chicken broth. Cover and cook on low for 7 hours or on high for 3½ hours.
    1 can white beans, 1 can diced tomatoes, 1 medium zucchini, 1 cup green beans, 1 teaspoon minced garlic, ½ teaspoon garlic powder, 1 tablespoon Italian herbs, Salt and pepper, 64 ounces chicken broth
  • Add mini tortellini and continue cooking for 15 minutes or until pasta is tender. Garnish with basil and Parmesan.
    9 ounces mini tortellini, 3 tablespoons basil, Parmesan cheese

Notes

To make this soup in a Dutch oven or soup pot, follow steps 1 through 3 up the point of adding the broth. (You can saute vegetables and cook the chicken in the same pot.) Place Dutch oven or soup pot over high heat, stir and bring mixture to a boil, then lower heat, cover, and simmer on low for 25 minutes. Add tortellini and simmer for 15 minutes longer or until pasta is tender.
Tips
  • If using low sodium broth, be sure to season the soup well so that it doesn't end up tasting bland.
  • Try to stick with mini tortellini. If you can't find it, you can substitute full size tortellini, but use half as much.
  • Take care when handling the chicken that you avoid cross contamination. The chicken will not be fully cooked after searing. When cutting up the chicken, be sure to use a cutting board that is designated for raw chicken or cover the board with a cutting mat that you can clean thoroughly after use.

Nutrition

Calories: 252kcal | Carbohydrates: 24g | Protein: 23g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 867mg | Potassium: 762mg | Fiber: 4g | Sugar: 4g | Vitamin A: 306IU | Vitamin C: 36mg | Calcium: 110mg | Iron: 3mg