You know those nights when you’re tired, the sink’s full, and everyone’s asking what’s for dinner but you just can’t bring yourself to cook another complicated meal?

That’s exactly how this Creamy Slow Cooker Chicken Tortellini Soup was born.

I needed something cozy, filling, and easy enough to toss together and it turned into the one recipe my whole family looks forward to. It’s rich, creamy, and comforting, but still made with simple ingredients you probably already have. No fancy steps, just dump, stir, and let your slow cooker do the work while your kitchen smells like fall comfort.

Why You’ll Love This Recipe

When the weather cools down, there’s nothing better than a creamy, cozy soup simmering away in your slow cooker. This Chicken Tortellini Soup is the one that’s been taking over social media because it’s creamy, cheesy, and loaded with tender chicken, spinach, and pillowy tortellini.

It’s the “set it and forget it” meal that looks straight out of a restaurant but takes almost no effort. You just dump, stir, and let your slow cooker work its magic.

Pro Tips for the Perfect Creamy Soup

Use thighs for richness: they stay juicy and give the broth extra depth.
Cube cold cream cheese: it melts faster and blends smoothly.
Lid off for 10–15 min at the end: lets it thicken naturally.

Dutch Oven Option:

Don’t have a slow cooker?

No problem. Just use your Dutch oven on the stovetop and cook covered on low for about an hour, then follow the same steps for shredding the chicken and adding the cream, cheese, and tortellini.

Ingredients You’ll Need

Base:

1 lb chicken thighs (or mix with breasts for lean + juicy combo)
4 cups chicken broth
2 cups water
3 carrots, sliced
2-3 celery stalks, diced
1 small onion, chopped
3 garlic cloves, minced
2 tsp Italian seasoning
1 tbsp smoked paprika
Salt & pepper to taste

Creamy Finish:

1 ½ cups heavy cream
4 oz cream cheese + 4 oz Boursin Garlic & Herb cheese (the secret twist!)
1 cup shredded parmesan
9 oz cheese tortellini (fresh or refrigerated)
2 cups baby spinach

Tip: If you don’t have Boursin cheese, just use a full block (8 oz) of cream cheese instead. It won’t change the texture, you’ll still get that rich, creamy slow-cooker soup everyone loves.

Step-by-Step Instructions

Layer the base:
Add chicken, broth, water, veggies, and seasonings to your slow cooker.
Cover and cook on LOW 5–6 hours or HIGH 3–4 hours.
Shred the chicken:
Remove the chicken, shred with two forks, and return it to the pot.
Creamy magic:
Add cream cheese, Boursin, and parmesan.
Stir on HIGH for 10–15 minutes until smooth and melted.
Add tortellini:
Stir in tortellini and cook another 20–30 minutes until tender.
Spinach + serve:
Fold in spinach until wilted.
Adjust salt, pepper, and thickness.

Serve hot with a swirl of cream and extra parmesan snow on top.

Serving Ideas

Pair with crusty garlic bread or parmesan rolls.
Add a fall salad (apple + pecan + balsamic) for balance.
Freeze leftovers for a busy weeknight dinner later.

FAQ

Can I use frozen tortellini?
Yes, just add 5–10 extra minutes to the cooking time.

Can I make this without a slow cooker?
Absolutely! Use a Dutch oven on low heat for 45–60 minutes until chicken is tender.

How can I make it thicker?
Let it simmer uncovered at the end or stir in extra parmesan.

Final Thoughts

This Creamy Slow Cooker Chicken Tortellini Soup is the kind of cozy recipe you’ll crave all fall and winter. It’s creamy, hearty, and totally foolproof.
It’s “The Soup” that went viral for a reason because every spoonful tastes like comfort.

Creamy Slow Cooker Chicken Tortellini Soup