Easy Chicken Alfredo Soup with Tortellini Recipe
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This chicken Alfredo soup with Tortellini is your go-to comfort meal for chilly nights or any time of year. Packed with tender chicken, cheese-filled tortellini, and a creamy Alfredo sauce, it’s a velvety soup that feels like a big, warm bowl of comfort.
With simple ingredients and plenty of flavor, it’s a kind of meal that the whole family will love. Pair it with garlic bread or a Caesar salad for a complete dinner.
This is one of our easy soup recipes you will want to bookmark for later
Why You’ll Love This Recipe
- Creamy Alfredo Flavors: The combination of Parmesan cheese, heavy cream, and Italian seasoning creates a creamy soup with rich Alfredo flavors.
- Quick and Easy: Using basic ingredients like chicken broth, olive oil, and cheese tortellini, this soup comes together in minutes of cooking with minimal effort.
- Versatile: Works just as well with leftover chicken, rotisserie chicken, or even chicken thighs.
- Perfect for the Cold Weather Months: This warm, hearty soup is ideal for chilly nights and is sure to become one of your favorite dinner recipes.
- Great for Leftovers: Store the leftover soup in an airtight container, and it tastes even better the next day.
Ingredients for easy chicken alfredo soup
- Olive oil
- Boneless, skinless chicken breasts, diced
- Onion, chopped
- Tomatoes, chopped
- Garlic cloves, minced
- Chicken broth
- Heavy cream
- Grated Parmesan cheese
- Dried thyme
- Dried basil
- Salt and pepper to taste
- Refrigerated cheese tortelini
- Fresh chopped spinach
How to make chicken alfredo soup
Step 1 – In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5—7 minutes. Remove the chicken and keep warm.
Step 2 – In the same pot, add the chopped onion and tomatoes and cook until soft, about 4 minutes. Add the minced garlic and cook for another minute.
Step 3 – Pour in the chicken broth and bring to a boil.
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Step 4 – Reduce the heat and add the heavy cream, Parmesan cheese, thyme, basil, salt, and pepper. Stir until the cheese is melted and the soup is smooth.
Step 5 – Add the tortellini and cook according to the package instructions until tender, about 7—9 minutes.
Step 6 – Stir in the cooked chicken and chopped spinach. Cook for another 2—3 minutes until the spinach is wilted.
Serve hot, garnished with black pepper and additional Parmesan cheese, if desired.
Tips for the Best Results
- Cook Chicken Thoroughly: Dice the chicken into even pieces and cook over medium-high heat until tender. This ensures it stays juicy and flavorful.
- Avoid Overcooking the Tortellini: Add the cheese tortellini towards the end, ensuring it cooks al dente for the best texture.
- Low Heat for Creamy Sauce: After adding the heavy cream and cheese, keep the heat low to create a velvety soup without breaking the sauce.
- Optional Add-ins: For added flavor, sprinkle red pepper flakes or stir in some melted butter for extra richness.
Substitutions and Variations
- Protein: Swap the diced chicken with leftover chicken, rotisserie chicken, or chicken thighs.
- Pasta Options: If you don’t have cheese tortelini, try egg noodles or even lasagna noodles broken into pieces. You could also use cheese ravioli.
- Vegetables: Add frozen broccoli or substitute spinach with kale.
FAQs About Chicken Alfredo Soup
Absolutely! Leftover chicken or rotisserie chicken works perfectly, making this an easy meal for busy nights.
Store in an airtight container in the refrigerator for 3-4 days. Reheat over low heat, adding a bit of chicken broth to keep the soup creamy.
Cream-based soups can separate when frozen. If you plan to freeze, leave out the tortellini and heavy cream, then add them fresh when reheating.
Garlic bread, Caesar salad, or a light vegetable side like roasted frozen broccoli are classic choices that complement the Alfredo flavors.
Yes, a splash of white wine can be added after sautéing the onions and garlic to deglaze for depth of flavor.
More yummy soup recipes
Chicken Alfredo Soup
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, diced
- 1 medium onion chopped
- 2 Roma tomatoes chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1 package 9 ounces refrigerated cheese tortellini
- 2 cups fresh chopped spinach
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and keep warm.
- In the same pot, add the chopped onion and tomatoes and cook until soft, about 4 minutes. Add the minced garlic and cook for another minute.
- Pour in the chicken broth and bring to a boil.
- Reduce the heat and add the heavy cream, Parmesan cheese, thyme, basil, salt, and pepper. Stir until the cheese is melted and the soup is smooth.
- Add the tortellini and cook according to the package instructions until tender, about 7-9 minutes.
- Stir in the cooked chicken and chopped spinach. Cook for another 2-3 minutes until the spinach is wilted.
- Serve hot, garnished with black pepper and additional Parmesan cheese, if desired.
Nutrition
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This looks so delicious!