Creamy Chicken Alfredo Tortellini Soup Recipe + Video

Chicken Tortellini Soup captures the flavors of the classic Italian alfredo pasta dish in a hearty soup! Filled with juicy chicken and tender vegetables, this creamy chicken tortellini soup recipe makes a tasty, comforting meal that will warm you right up.  This is a great hot soup recipe to warm your belly and tastebuds! 

 

I’ve found this chicken tortellini soup to be a great option for busy weeknights.

Using simple ingredients to whip this up on the stove top takes just minutes – and the outcome is a flavorful soup that everyone loves. 

Using cheese-filled tortellini is a great way to add more pops of flavor to every bite, creating a perfect pure comfort food that the entire family will devour.

While you don’t have to go above and beyond with this dish, you can easily add more veggies, such as fresh baby spinach, fresh parsley, and any other fresh vegetables that you want to add.

During soup season, stuffing some extra healthy veggies into the soup bowls is never a bad idea! 

I also love using a Dutch oven to make this creamy tortellini soup because of the consistent heat and large cooking capacity.

Easy soup recipes like this can also be made in a stock pot, so use what you have on hand! 

Below you’ll find the step-by-step photos to see the process of making this easy chicken tortellini soup recipe – and be sure to follow the printable recipe card at the end of the post to get all the right ingredients needed from the grocery store.

And if you want a simple side to pair, crusty bread to dip into the creamy broth is the best! 

Chicken Tortellini Soup

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

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

Chicken alfredo soup with tortellini 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!

To see us make this chicken tortellini soup recipe from start to finish, watch the video in this post!

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

And if you love this 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!

Ingredient Notes and Substitutions

• 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 chicken tortellini alfredo with sliced or crumbled Italian sausage instead!
  
• Vegetables – I use spinach, carrots, and onion, but you can add your favorite vegetables to make this chicken tortellini 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 tortellini soup thick and creamy.

Tips for Making Chicken Alfredo Soup with Tortellini

• 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 chicken alfredo soup with tortellini! 

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 tortellini alfredo.

Serving Suggestions

While this hearty chicken tortellini soup 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! 

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

Chicken Tortellini Soup Recipe FAQ

Storing and Reheating Chicken Tortellini Alfredo

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.

Enjoy!
With love, from our simple kitchen to yours. 

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Other Delicious Soup Recipes

Creamy Chicken Alfredo Tortellini Soup Recipe + Video

Donna Elick

Chicken Tortellini Soup is delicious and comforting. Make creamy tortellini alfredo with vegetables for a tasty meal to warm you right up!

4.82 stars from 11 reviews

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Tried this recipe?Please comment and review!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Soup

Cuisine American

Method Stovetop

Servings 8

Ingredients

 

1x2x3x

• ▢ 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

Instructions

 

• 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.

Video

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.

Nutrition

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!

Originally published January 2018, updated and republished October 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>

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