Chicken Alfredo Tortellini Soup is like a chicken Alfredo recipe with vegetables in a creamy soup. Make this recipe for a comforting meal.
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How to Make Chicken Alfredo Tortellini Soup
- 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.
- Make the soup base. You will make a creamy sauce with flour, heavy cream, and chicken broth.
- Add the frozen tortellini. You’ll add the pasta after the soup simmers for a few minutes.
- 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.
- 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.
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.
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:
- Homemade No Yeast Bread is the perfect loaf to make, with just 5-Ingredients and no mixer required!
- Red Lobster Cheddar Bay Biscuits are easier AND tastier than a box mix!
- Our Copycat Olive Garden Salad is like the restaurant version, even the Olive Garden salad dressing!
- This Monte Cristo Sandwich contains turkey, ham, and Swiss cheese and is deep-fried to perfection.
Other hearty soup recipes
If you’re looking for a few more hearty soup recipes, you might want to try these next.
- Hearty Vegetable Beef soup is loaded with chunks of juicy beef that melt in your mouth, and tender, healthy veggies.
- Slow Cooker Potato Soup is creamy, thick, and full of the delicious flavors of a loaded baked potato.
With love from our simple kitchen to yours.
Chicken Alfredo Tortellini Soup + Video
- 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.
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.
Originally published January 2018, updated and republished September 2020
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