Slow Cooker Buffalo Chicken Tortellini Soup

Jump to Recipe Print Recipe

Slow Cooker Buffalo Chicken Tortellini Soup is a spicy and creamy soup made with chicken, hot sauce, and Ranch dressing, cooked in a slow cooker and served with tortellini for a satisfying and flavorful meal.

Today’s Pantry Essential: Pasta

Pasta is an ideal ingredient for busy moms on a budget because it’s affordable and has a long shelf life, allowing for cost-effective meal planning. It’s also quick and easy to prepare, making it a time-saving option for busy schedules, and can be paired with a variety of simple and budget-friendly sauces and ingredients to create satisfying family meals that have a different flavor every time.

Build a Pantry you can shop from

Benefits to Slow Cooker Buffalo Chicken Tortellini Soup

This recipe is going to be a favorite in your house for so many reasons. It all starts with shredded chicken, which you can easily make in a slow cooker. I love making shredded chicken in bulk because it can be used in so many different ways!

Making this soup in your slow cooker is a game-changer because it means you can toss all the ingredients (except the tortellini) in the slow cooker in the morning and let it simmer throughout the day. This minimizes hands-on cooking time, allowing you to go about your busy schedules without the need for constant monitoring.

This dish also yields a generous amount, making it perfect for leftovers or freezing for future meals. Leftovers are a valuable asset around here, as they save both time and money by providing ready-made lunches or dinners for hectic days.

The incorporation of hot sauce and ranch dressing adds a burst of flavor to the dish, making it a hit with the family without the need for a long list of expensive spices or seasonings. This flavor combination gives it a unique twist that can break the monotony of your usual meals.

Ingredients Needed

Exact measurements can be found in the printable recipe card below.

Chicken Broth: You can use store-bought or homemade chicken broth left over from making your shredded chicken. Just use water if you don’t have either.
Shredded Chicken: Follow our recipe for slow cooker shredded chicken and you’ll have plenty on hand for this meal and so many others.
Hot Sauce: I used Frank’s Red Hot, but you can use whatever kind you like.
Ranch dressing: This will tone down the spiciness from the hot sauce.
Tortellini: I used three-cheese, but you can use whatever kind you like.

Recipe Variations

Add a handful of shredded mozzarella or Parmesan cheese for extra cheesiness.
Spinach or kale can be a healthy addition for added greens.
Top it with blue cheese crumbles for a tangy finish.

Make your own ranch dressing

If you want to avoid the preservatives in store-bought salad dressing, make your own ranch with 1 cup of mayo, 1/2 cup of sour cream, 1/2 cup of buttermilk, 1 teaspoon each of dried dill and dried parsley, 1/2 teaspoon each of garlic powder, onion powder, and salt, and 1/4 teaspoon of black pepper. It will keep up to 2 weeks in the fridge.

Instructions

This is an overview of the instructions. For complete directions, scroll down to the bottom.

Add all ingredients to a slow cooker, except the pasta. Heat on low for a minimum of 1 hour, up to 8 hours.
Add the pasta to the slow cooker 30 minutes before serving. Stir and serve.

How to store and love your leftovers

Refrigerate: If you have leftovers, allow the soup to cool to room temperature. Then, transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freeze: Ensure the soup cools to room temperature before transferring it to a freezer-safe container. Leave some room at the top for expansion as the soup freezes. Properly stored, it can be kept in the freezer for up to 2-3 months.
Reheat: When you’re ready to use the frozen soup, transfer it to the refrigerator to thaw slowly. This can take several hours to overnight, depending on the portion size. Reheat the soup on the stovetop or in the microwave. The starch from the pasta will thicken the soup. Add a cup of extra broth or water when reheating to loosen it up.

Store your soup in individual portions so you only have to thaw and reheat exactly what you need.

FAQ’s

What can I substitute for buttermilk if I want to make my own Ranch?

If buttermilk is unavailable, you can make a substitute by adding a tablespoon of vinegar or lemon juice to a cup of regular milk and letting it sit for a few minutes until it thickens.

Can I make this recipe on the stovetop instead of a slow cooker?

Yes. Just bring all the ingredients (except the tortellini) to a gentle boil over medium-high heat, then reducing the heat to low and let it simmer for 15-20 minutes. Add the tortellini and simmer for an additional 5-10 minutes.

What type of tortellini is best to use?

I used cheese-filled tortellini, but feel free to choose any variety you prefer, such as spinach and cheese or meat-filled tortellini.

Make it fast on the stovetop

If you don’t want to bust out the slow cooker, make your soup on the stove top by bringing all the ingredients except the tortellini to a gentle boil over medium-high heat, then reducing the heat to low and letting it simmer for 15-20 minutes. Add the tortellini and simmer for an additional 5-10 minutes and serve!

Serve with

Green salad
Garlic bread
Cornbread
Roasted Vegetables

MOre You’ll Love

Slow Cooker Buffalo Chicken Tortellini Soup

Katie Chase

Prep Time 5

Cook Time 1

Total Time 1 1

Recipe Servings 8 people

Equipment

6 quart slow cooker
measuring utensils

Ingredients

4 cups chicken broth
2 cups shredded chicken
3/4 cup hot sauce such as Frank's
2/3 cup Ranch dressing
12 ounces tortellini

Instructions

Add all ingredients to a slow cooker, except the pasta. Heat on low for a minimum of 1 hour, up to 8 hours.
Add the pasta to the slow cooker 30 minutes before serving. Stir and serve.

Disclaimer: Please note all serving sizes, pricing, and nutrition is an estimate based on 2023-2024 pricing and nutrition guides. For accuracy please do your own calculations.