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Slow Cooker Cream of Mushroom Tortellini Soup

Slow Cooker Chicken Mushroom Tortellini Soup

  • Author: 365 Days of Slow Cooking
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 8 servings 1x


A creamy, comforting cream of mushroom soup with tender bites of chicken, cheesy tortellini, fresh spinach and topped with freshly grated Parmesan cheese.


Units Scale
  • 16 oz sliced crimini or white button mushrooms
  • 3/4 cup chopped onions (1 small onion)
  • 3 garlic cloves, minced
  • 2 tsp canola or olive oil
  • 1 tsp dried thyme
  • 3 cups chicken broth (or 3 cups water + chicken bouillon)
  • 1/2 tsp kosher salt
  • 1 1/2 lbs boneless, skinless chicken breasts or thighs
  • 1 (19 oz) package frozen cheese tortellini
  • 1 cup half and half, warmed
  • 8 oz chopped white button mushrooms
  • 3 cups fresh spinach
  • 1 Tbsp white wine vinegar
  • Salt and Pepper
  • 1/2 cup Parmesan cheese


  1. Add 16 oz sliced mushrooms to theslow cooker.
  2. Add onions, garlic cloves, oil and thyme to a microwave-safe dish. Microwave for 5 minutes, stirring every 90 seconds. Add mixture to the slow cooker.
  3. Add chicken broth, salt and chicken to the slow cooker.
  4. Cover and cook on LOW for 6-8 hours or on HIGH 3-4 hours.
  5. Remove chicken and place on a cutting board and let rest.
  6. Puree the contents of the slow cooker in a blender or with a stick blender.
  7. Add in warmed half and half (warm it so that the soup doesn’t curdle), frozen tortellini, 8 oz chopped mushrooms, spinach and vinegar. Stir. Salt and pepper to taste.
  8. Shred the chicken on the cutting board and then add back into the slow cooker.
  9. Ladle into bowls and top each bowl with 1 Tbsp Parmesan cheese.