Chicken Alfredo Tortellini Soup + Video

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Chicken Alfredo Tortellini Soup is like a chicken Alfredo recipe with vegetables in a creamy soup. Make this recipe for a comforting meal.

Creamy Chicken Soup with Tortellini

A hearty bowl of soup makes a filling lunch or dinner with bread and a side salad. And, there are so many different types of soup recipes that I never run out of inspiration. I also have a quick and easy 20 minute tortellini alfredo that is amazing.

30 Minute Chicken and Dumplings is a dish that goes from prep to plate in 30 minutes! A simple one-pot recipe with chicken, veggies, and delicious dumplings, made without cream of “whatever” soup!

Homemade Chicken Noodle Soup is made in just 25 minutes, this easy recipe is bursting with fabulous flavor, tender chunks of chicken and veggies. It’s one of our most popular soup recipes.

Bacon Beer Cheese Soup is thick and creamy, amazingly cheesy with just the perfect spices to make your taste buds stand at attention. Plus, it’s ready in just 25 minutes.

Carrots and onions in dutch oven

How to Make Chicken Alfredo Tortellini Soup

  1. Saute the vegetables. First, you’ll saute carrots and onions with some butter in a large pot. Then, add diced chicken breasts and cook them for just a few minutes.
  2. Make the soup base. You will make a creamy sauce with flour, heavy cream, and chicken broth.
  3. Add the frozen tortellini. You’ll add the pasta after the soup simmers for a few minutes.
  4. Add the cheese. The final step is adding cheese and allowing it to melt.

You can have this hearty soup recipe on the table and ready for dinner in just 30 minutes. And, it’s perfect for either lunch or dinner.

Easy substitutions


chicken added to dutch oven
  • Chicken – If you prefer dark meat, you can substitute boneless chicken thighs for the breasts.
  • Vegetables – I use carrots, onions, and spinach in my soup. But, if you want a chicken broccoli alfredo soup, you could easily add frozen broccoli or another vegetable instead.
  • Fresh herbs – You can also add other herbs to your soup while it’s cooking. A few good options would be basil, oregano, or thyme.

Making the recipe with fresh tortellini

I make the soup with spinach and frozen tortellini. But, you can definitely use fresh tortellini. The only change you’ll need to make is to reduce the cooking time of the tortellini to 2 to 3 minutes.

How to make the soup extra creamy
If you want an extra creamy tortellini chicken soup, you can add an extra handful of cheese to the soup. Slowly melting the cheese will give the soup a smooth and creamy consistency.

add chicken stock to pot

Kitchen tools / equipment for making the recipe

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Storing and freezing leftovers

  • You can refrigerate this soup in an airtight container for 3 to 5 days if you have leftovers. Or, you can freeze it in a freezer container for up to 6 months.
  • To reheat cream or cheese soup, warm it in a pot on the stovetop over low heat, stirring frequently. Add milk to loosen the soup.
  • You will need to warm cheese- or milk-based soups slowly to prevent them from separating or having a grainy texture.
add seasoning

What to serve with Creamy Chicken Tortellini Soup

Of course, this soup is very hearty, so it makes an entire meal in itself. But, if you want to serve something along with it, consider making one of these recipes:

bowl of creamy chicken soup with tortellini

Other hearty soup recipes
If you’re looking for a few more hearty soup recipes, you might want to try these next.


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Chicken Alfredo Tortellini Soup in a dutch oven


Watch the video below to see how easy it is to make this recipe!

closeup of chicken alfredo soup

Chicken Alfredo Tortellini Soup + Video

Donna Elick
Chicken Alfredo Tortellini Soup is like a chicken Alfredo recipe with vegetables in a creamy soup. Make this recipe for a comforting meal.
4.75 stars from 4 reviews
Tried this recipe?Please comment and review!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine American
Method Stovetop
Servings 8


  • 2 tablespoons unsalted butter
  • 1/2 medium yellow onion, diced
  • 4 ounces baby carrots, halved lengthwise and sliced into half-moons
  • 2 cloves garlic, minced
  • 1 pound boneless skinless chicken breasts, cut into bite-size cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 4 cups reduced-sodium chicken stock
  • 1 cup half-and-half
  • 1 teaspoon crushed red pepper flakes
  • 9 ounces cheese tortellini, frozen or fresh
  • 2 cups freshly shredded Parmesan cheese
  • 2 ounces fresh baby spinach


  • Warm a large pot over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, add the butter and let it melt. Add the onion and carrots. Cook the vegetables until the onions are translucent, about 3 minutes. Add the garlic and cook for 30 seconds.
  • Then add the chicken, salt and pepper. Stir to combine. Cook for 3 minutes, just to get a little color on the chicken, stirring occasionally. Don’t worry about the chicken being cooked through, because we are going to continue cooking it.
  • Sprinkle the flour over the chicken and veggies. Stir to coat everything and continue cooking for 2 to 3 minutes to cook out the floury taste. Stir in the chicken stock, half-and-half and red pepper flakes. Continue cooking until the soup thickens, 5 to 10 minutes.
  • Add the tortellini to the pot and cook until al dente (has a bite to it), 5 to 7 minutes (frozen takes longer). Remove the pot from the heat. Sprinkle a handful of cheese over the soup and stir. Once it has melted into the soup, add another handful. Slowly melting the cheese will give the soup a smooth consistency. Taste for seasoning and add salt and pepper as necessary. Pour into bowls and garnish with the spinach.


Donna’s Notes

To reheat cream or cheese soup, warm it in a pot on the stove top over low heat, stirring frequently. Add milk to loosen the soup. Cheese- or milk-based soups need to be warmed slowly to prevent them from separating or having a grainy texture.


Serving: 1 | Calories: 378cal | Carbohydrates: 25g | Protein: 28g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 88mg | Sodium: 1008mg | Sugar: 3g | Fiber: 2g | Calcium: 324mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
chicken tortellini soup with spinac

Originally published January 2018, updated and republished September 2020

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  1. I made this for supper and it was great!! I added cauliflower, broccoli and baby bella mushrooms. I'll definitely make this again!!

  2. Where is the video? Why do you post recipes that include a mention of a video in the title, but there is no video to be found?

  3. I added celery and mushrooms but used shredded carrots. That's how I make chicken gnocchi soup. This is a great recipe!

  4. Looking for the nutrition information on this recipe as it is a favorite of mine. Need to know what is the recommended serving size as well as calories per serving.

  5. I've made this several times and it's great. I would like to try and make in the slow cooker…how would I adjust (other than time of cooking)?

  6. I really enjoy going through the Recipe BUT would like to SEE the video BUT can't find the link button to access the Video !! Can you help Me for I am an 73 year old Fart !!

    Tony S.

  7. 5 stars
    This soup is a 5 star. Very tasty. I put in 3 more cups of chicken broth. It did not change the taste at all. I also put in more spinach. Can not taste it and it’s good for your health. Well worth it.

    1. Hi Kim,
      We are so happy you loved it, it is one of our favorites! Thank you for the star rating, we appreciate it! Have a great day.
      TSRI Team Member,

  8. 4 stars
    This was a big hit at our neighborhood soup swap! It’s relatively easy to make, but time consuming to prep. If you are making for an after work meal, I suggest cutting the onions, carrots and chicken in advance. The base could also be made ahead, even frozen, then add the tortellini, Parmesan and spinach when reheating.

    I reduced the red pepper flakes by 1/3 (I had tripled the recipe) and it had enough kick for everyone, but not too much for the kids. I also reduced the Kosher salt by 2/3, as I thought it could be added later as needed, which it definitely wasn’t (I used a no salt added broth).

    Cleanup is a bit more challenging because of the Parmesan cheese, it really clings the pot! I made this in an enamelware stock pot, using a plastic scraper to remove the stuck on cheese before scrubbing made cleaning much easier.

    1. Hi Kelly,
      There is a large “print recipe” button located in the recipe card at the bottom of the post. Hope that helps.
      TSRI Team Member,

  9. 5 stars
    I have tried Sausage and Sweet Potato Tortellini Soup recipe recently but with ghee. Now you may wonder how to use ghee? I have replaced olive oil and have used ghee instead. I am happy with my ghee cooking and thanks for sharing the nice recipe.
    I prefer using Milkio grass-fed ghee for all my recipes.

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