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.
Not sure how to put it all together? Watch the video in this post to see how easy this recipe is to make!
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!
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!
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.
How to Make Tortellini Soup
This hearty soup recipe is a one pot meal that is so easy to prepare!
- Saute Vegetables. First, add butter to a large pot and saute your carrots and onions. Once the onions become translucent, add the garlic.
- 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.
- 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.
- 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.
- 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!
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!
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.
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
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.
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!
With love, from our simple kitchen to yours.
Other Delicious Soup Recipes
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 December 2022
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.