Alfredo Chicken Tortellini Soup + Video

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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. 

titled: Chicken Alfredo Tortellini Soup


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!

Recipe Video

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!

sauteeing carrots and onions in dutch oven

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.
stirring chicken and spices into cooked veggies

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.

browned chicken pieces with veggies in pot

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.

pouring broth into pot with chicken and veggies

Chicken Tortellini Soup Recipe FAQ

Is it better to thicken soup with flour or cornstarch?

Most soup recipes use flour as a thickener, sprinkled over the sauteed veggies before adding the liquid.

If you need to thicken soups after they are done, you’re better off with a cornstarch slurry. Dissolving the cornstarch in water ensures you won’t get clumps of powder throughout the soup.

And for creamy soups, like this recipe, you can just thicken it with extra parmesan cheese!

If you go a little overboard (we’ve all been there), stir in a little bit more chicken stock to thin it out.

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!

stirring half & half and spices into pot

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.

placing spoon in small bowl of soup

With love, from our simple kitchen to yours. 

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alfredo chicken tortellini soup in dutch oven

closeup of chicken alfredo soup

Alfredo Chicken Tortellini Soup + 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
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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!
titled image (and shown): chicken alfredo tortellini soup

Originally published January 2018, updated and republished October 2023

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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.

  10. 5 stars
    Thank you so much for this keeper recipe. I made it tonight with some roasted garlic rustic bread. All i can say is WOW!!! Used chicken thighs + added a little thyme & rosemary. Not only was it easy, but the flavor was out of this world-New family fav! 🥰

  11. 5 stars
    YUM. Easy and perfect. I used the Thanksgiving leftover turkey and added it at the very end. I did not have fresh nor frozen Tortilini. Instead, I had a bag of dried Tortilini. I cooked it according to the package directions, once cooked, I cooled it off and added it at the end as well. Seriously, this recipe is awesome. Thank you so much for this recipe!

  12. What an amazing recipe… We couldn’t find tortellini, but managed to get some cheese ravioli, and I added some diced peppers. I packed some leftovers in for lunch but it may just turn into a late breakfast, it was that yummy.

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