Chicken Alfredo Tortellini Soup is a creamy, comforting bowl that brings together tender chicken, cheesy tortellini, and a rich Alfredo sauce all in one warm soup. It’s like your favorite pasta dish got a cozy makeover, perfect for chilly days or anytime you want a little extra comfort in your meal. The smooth sauce and little pasta pockets make every spoonful feel special.
I love how easy this soup is to put together, and it’s always a hit with family and friends. One tip I’ve learned is to use fresh or frozen tortellini so they don’t get mushy when simmered in the soup. Also, adding a handful of spinach or peas gives it a nice pop of color and a little extra nutrition without changing the delicious flavor you’re after.
When I serve this soup, I like to pair it with some crusty bread for dipping—which is perfect for soaking up all that creamy sauce. It’s the kind of meal that feels like a little hug in a bowl, especially on busy nights when you want something filling but fuss-free. I find myself making it over and over because it’s just that comforting and simple to enjoy.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast gives the soup hearty protein. Rotisserie chicken works great if you’re short on time. You can also swap for shredded turkey or cooked tofu for a twist.
Tortellini: Cheese-filled tortellini add lovely texture and flavor. Fresh or frozen work best; avoid dried since it can get mushy. You can try spinach or mushroom tortellini if you want variety.
Alfredo Base: Heavy cream, milk, and Parmesan create the classic creamy sauce. For a lighter version, use half-and-half or a blend of milk and Greek yogurt. Nutritional yeast can replace Parmesan for a dairy-free option.
Vegetables: Onion, carrot, and celery add mild sweetness and depth. If you want extra veggies, spinach, peas, or mushrooms are easy additions that don’t overpower the creaminess.
How Do I Keep the Tortellini Tender Without Overcooking?
Tortellini cooks quickly and can become mushy if left too long. Here’s how I manage it:
- Add tortellini towards the end of cooking—usually 3 to 5 minutes before serving.
- Keep the heat on low-medium so the soup simmers gently; avoid boiling vigorously after adding tortellini.
- Stir gently and often to keep the pasta from sticking to the pot or clumping together.
- If storing leftovers, add tortellini fresh when reheating, or store separately to keep the best texture.
These simple tips help keep the tortellini plump and tender, making every bite perfect.
Equipment You’ll Need
- Large soup pot or Dutch oven – perfect for cooking all the ingredients evenly and simmering your soup gently.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – to chop veggies and chicken easily and safely.
- Cutting board – a sturdy surface for prepping ingredients.
- Ladle – makes serving hot soup simple and mess-free.
Flavor Variations & Add-Ins
- Swap chicken for cooked Italian sausage to add a spicy, savory kick.
- Use spinach or kale for extra greens and a mild earthy flavor.
- Try sun-dried tomatoes in small pieces for a tangy sweetness that pairs well with creamy Alfredo.
- Add mushrooms sautéed with garlic for an earthy twist and more texture.
How to Make Chicken Alfredo Tortellini Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 2 cups cooked chicken breast, chopped or shredded
- 9 ounces refrigerated cheese tortellini
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prepare your ingredients, and about 20 minutes to cook everything together. In total, plan for roughly 30 minutes from start to finish—perfect for a quick but hearty meal.
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Cook while stirring for about 5 minutes until the vegetables soften and start to smell sweet.
2. Add Garlic and Broth:
Stir in the minced garlic and cook for 1 minute more, being careful not to burn it. Then pour in the chicken broth. Turn the heat up slightly to bring the broth to a gentle simmer.
3. Season and Simmer:
Add the Italian seasoning, salt, and pepper. Let the broth simmer for 5 minutes so the flavors come together nicely.
4. Add Chicken and Cream:
Stir in the cooked chicken pieces. Then pour in the heavy cream and milk. Lower the heat to keep the soup warm—avoid boiling or it might curdle.
5. Cook the Tortellini:
Add the refrigerated cheese tortellini to the pot. Cook following the package directions, usually about 3 to 5 minutes, until the tortellini are tender and fully cooked.
6. Finish with Parmesan:
Remove the soup from heat. Stir in the grated Parmesan cheese until it melts smoothly into the soup. Taste and add more salt or pepper if you like.
7. Serve:
Dish the soup into bowls and sprinkle with fresh chopped parsley. Serve warm with some crusty bread or soft rolls to dip in the creamy sauce. Enjoy!
Can I Use Frozen Tortellini for This Soup?
Yes! Frozen tortellini works great—just add a minute or two to the cooking time if needed. Make sure not to thaw it before adding, as it can soften too much and affect the soup’s texture.
How Long Can I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to avoid curdling the cream. For best texture, consider storing the tortellini separately and adding it when reheating.
Can I Substitute the Chicken?
Absolutely! Rotisserie chicken is a convenient option, or you can swap cooked turkey or even cooked Italian sausage for a different flavor twist. For a vegetarian version, try adding sautéed mushrooms and spinach instead.
Is There a Lighter Version of This Soup?
Yes! Replace heavy cream with half-and-half or use a mixture of milk and Greek yogurt to keep it creamy but lower in fat. Just add yogurt off the heat to prevent curdling.
