Chicken Alfredo Tortellini Soup + Video

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Chicken Alfredo Tortellini Soup captures the flavors of the classic Italian pasta dish into a hearty soup! Filled with juicy chicken and tender vegetables, this creamy chicken tortellini soup is a tasty, comforting meal that will warm you right up. 

chicken alfredo tortellini soup recipe.

Not sure how to put it all together? Watch the video in this post to see how easy this recipe is to make!

cooking carrots and oinion.

Chicken Alfredo Tortellini Soup

I absolutely love chicken alfredo, so I am beyond excited to share my chicken alfredo tortellini soup with you.

This creamy soup preserves all the beloved qualities of traditional Italian dish, but transforms it into a savory soup recipe with vegetables.

Chicken alfredo soup is the perfect comfort meal to whip up on a busy day when you’re not quite sure what to make for dinner.

It’s a quick and easy dinner idea that saves so much time – ready in just 30 minutes!

For more delicious 30-minute meal ideas, check out my Three Cheese Lasagna Soup or my Italian Sausage and Pepper Soup

If you love this tortellini recipe, give my 20-Minute Tortellini Alfredo a try next. It’s just as simple and delicious, but the addition of cream cheese really sets it apart!

adding chicken to the pot.

Tortellini Soup Recipe Ingredient Notes

  • Boneless Skinless Chicken Breasts – Cut the chicken into bite-size pieces. Boneless thighs are a great alternative to chicken breasts if you prefer dark meat.

    Don’t like chicken? You can try this soup with sliced or crumbled Italian sausage instead!
  • Vegetables – I use spinach, carrots, and onion in this tortellini soup recipe, but you can add your favorite vegetables to make this soup even more nutritious and delicious!

    Mushrooms, celery, kale, or broccoli would all make excellent additions.
  • Cheese Tortellini – You can use either fresh or frozen tortellini, but you’ll need to adjust your cooking time accordingly.

    I went with cheese tortellini, but chicken tortellini is also a great choice.
  • Reduced Sodium Chicken Stock – Since this recipe already includes additional salt, use a low sodium variety to control the salt levels.
  • Half-and-Half – This is the essential ingredient to give your soup that creamy alfredo consistency.
  • Red Pepper Flakes – Sprinkle some red pepper flakes to add a little kick of spice. If you don’t like spicy flavors, you can leave this ingredient out.
  • Parmesan Cheese – Freshly shredded parmesan cheese will help make your chicken alfredo soup thick and creamy.
cooked chicken and veggies.

How to Make Tortellini Soup

This hearty soup recipe is a one pot meal that is so easy to prepare!

  1. Saute Vegetables. First, add butter to a large pot and saute your carrots and onions. Once the onions become translucent, add the garlic.
  2. Cook Chicken. Place your diced chicken in the pot and season with salt and pepper. Cook just for a few minutes, until browned on all sides.
  3. Make Soup Base. Sprinkle flour over the meat and veggies. Stir to coat and cook for a few minutes.

    Then, stir in the half-and-half and chicken stock to create a delicious creamy sauce. Add red pepper flakes if using.
  4. Add Frozen Tortellini. After the soup has simmered for 5-10 minutes, add your tortellini. Cook until tender, then remove the pot from the heat.
  5. Melt In Cheese. Sprinkle the cheese, one handful at a time, into the chicken alfredo soup. Season to taste, then ladle into bowls and serve!
adding chicken stock to pot.

What to Serve With Chicken Alfredo Tortellini Soup 

While this hearty tortellini soup recipe is wonderful on its own, pairing it with another dish will make your meal complete!

There’s no better combination than warm soup and bread. Try my No-Knead Roasted Garlic Skillet Bread or Red Lobster Cheddar Bay Biscuits – they’re easier and tastier than a box mix.

Want a full spread? You can’t go wrong with a big bowl of copycat Olive Garden salad before digging into your chicken alfredo tortellini soup.

And for a tasty lunch combo, serve up a smaller bowl with a crispy Monte Cristo sandwich, loaded with turkey, ham, and Swiss cheese.

adding spices.

Tips and Tricks for Chicken Alfredo Soup 

  • Stir to Prevent Clumps. The key to preventing clumps in your alfredo is stirring the pot frequently as you make the soup base.

    You’ll want to pay special attention to the flour, adding it slowly and whisking it well to make sure that it gets fully incorporated.
  • Amp Up The Flavor. Fresh herbs are full of flavor and will taste amazing in this tortellini soup recipe!

    They will also fill your kitchen with an incredible aroma as you cook. Try adding basil, thyme, or oregano.
  • Try Fresh Tortellini. I use frozen tortellini for this recipe, but you can use fresh tortellini if desired.

    In this case, simply reduce the cooking time of the pasta to 2 or 3 minutes.
  • Add Spinach Last! Wait until the last few minutes of cooking to add your greens — it only takes a few minutes for spinach to wilt into the chicken alfredo tortellini soup.

Storing and Reheating Chicken Alfredo Tortellini Soup 

You can store leftover soup for 3-5 days in the refrigerator. Just let it cool completely, then transfer it to an airtight container.

If you want to keep it longer, you can stick it in the freezer for up to 6 months.

To reheat, warm the soup on the stove over low heat. You may need to add some milk to loosen it up.

Be sure to stir frequently as you reheat! This is essential to prevent milk- or cream-based soups from separating or becoming grainy.

Chicken Alfredo Tortellini Soup FAQ

How can I adjust the consistency of my soup?

You can easily adjust your ingredients to get this chicken alfredo soup exactly how you like it. Want to make it thicker? Stir in more parmesan cheese. Want to make it thinner? Add a little bit more chicken stock.

Can I make chicken alfredo soup with milk instead of half-and-half?

Yes. While I recommend using half-and-half since it’s richer and thicker than milk, regular milk will still get you a creamy, hearty soup. Plus, you can add additional parmesan cheese to make it even creamier!

bowl of chicken alfredo soup.

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pot of chicken alfredo soup.

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.
4.86 stars from 7 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 alfredo tortellini soup.

Originally published January 2018, updated and republished December 2022

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  1. This was amazing. I also added mushrooms and about 2x as much spinach. I also added a little hot sauce to give it more of a kick. Honestly, I think I might like it even more without the pasta. Thanks for sharing 🙂

    1. I have not tested that, it should work. My only question would be the liquid. Keep a close eye on it and add more as necessary. ENjoy!

    1. That would be fabulous! Add thawed frozen broccoli florets about 5 minute before cook time is complete and continue cooking until broccoli is warmed through. Enjoy and let us know how it goes.

  2. This was extremely
    Good. I used 2.5 cups whipping cream because that is what I use to make Alfredo
    Half and Half tends to seperate
    Will make again this was amazing
    Just bookmarked your pecan squares too

  3. This turned out sooooo good. I did make a few tweaks. I used turkey kielbasa instead of chicken, I added italian seasoning and a lot more garlic than it called for, and I also added the spinach to the soup during the last minute and let it wilt, then removed from heat and added the cheese. I think next time I will add more chicken broth/half and half, as the ratio of soup to veggies/meat didn't seem to be enough. Really really good though.

  4. I made this for a Christmas party and OMG!!!
    It was an over the top success!! I had people copying the recipe and even people I really didn’t know coming up to me raving about it!
    Definitely a keeper !

  5. This is a restaurant quality meal, seriously. Amazing. Next time I'll add more liquid because I think I let it thicken too long but still incredible! Adding mushrooms sounds great too!

  6. Made this on a damp rainy day. Oh my goodness. It was wonderful. I will certainly make again but double it cause one big bowl was not enough for each of us. We all wanted seconds

  7. YUM!!! Really quick, easy and SO delicious!! I did add more spice, just because of preference. Thank you!!!!

  8. Thank you Donna. This soup was awesome. I purchased cheese tortellini from Costco and used the Costco rotisserie chicken instead of fresh, and added a little poultry seasoning and made it slightly thicker. I will make it again. It took me a little longer than 30 minutes to make it though.

  9. I made it with some tweaks. I have a big family. Doubled chicken and garlic, used heavy cream and twice as much, 2 cups more broth, added more spinache and in the pot at the end. It was fabulous!!! I will make it again and again! Yes restaurant quality!

  10. When I make a new recipe, I always make it exactly as written. I don't think anyone should "tweek" a recipe until they have tried it as written. This is delicious. I will definitely make this again, but as suggested in a few of your reviews, I will add fresh sauteed mushrooms and more spinach.

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