Photo of Slow cooker pesto chicken tortellini soup by WW

Slow cooker pesto chicken tortellini soup

Total Time
4 hr 5 min
5 min
Not counting salt and pepper, this satisfying soup contains only five ingredients—and it requires zero chopping. Store-bought pesto flavors the broth with basil, garlic, and Parmesan, and all you have to do is stir it in.


Unsalted chicken stock

6 cup(s)

Reduced-fat pesto sauce

½ cup(s)

Kosher salt

1 tsp

Black pepper

½ tsp

Uncooked boneless skinless chicken breast

1½ pound(s)

Store-bought refrigerated cheese filled tortellini

9 oz

Baby spinach

10 oz


  1. In a slow cooker, stir together the chicken stock, pesto, salt, and black pepper. Add the chicken. Cover and cook until the chicken is tender, 6 to 8 hours on Low or 3 to 4 hours on High.
  2. Remove the chicken from the cooker and cool slightly. If the slow cooker is set to Low, turn it on High. Add the tortellini; cover and cook until the pasta is tender, 10 to 15 minutes. Shred the chicken with 2 forks. Stir the chicken and spinach into the soup, just until the spinach wilts.
  3. Serving size: about 1 ⅔ cups