With all the flavors of traditional chicken alfredo, this Chicken Alfredo Tortellini Soup is rich, creamy, and amazing. It’s an easy, ultra-comforting soup, perfect for enjoying on chilly winter evenings.
Serve with a slice of our Dutch oven bread to mop up the last spoonfuls of creamy broth!
Creamy Chicken Alfredo Soup
We LOVE alfredo in my house and have made many recipes with a twist based on our homemade alfredo sauce, starting with the classic chicken alfredo which we also turned into an alfredo bake casserole and chicken alfredo lasagna rolls. Then we added a variation to pizza night with chicken alfredo pizza.
This Chicken Alfredo Tortellini Soup is our latest alfredo innovation. We took our beloved and popular alfredo sauce and chicken alfredo and turned them into an ultra comforting soup. This tortellini soup features a creamy base with all the flavors of a classic alfredo sauce, with chicken, cheese tortellini, and a few vegetables mixed in.
Chicken alfredo soup is rich, creamy, flavorful, and exactly what you need to warm yourself up this winter!
Here’s what you’ll need to make this chicken alfredo tortellini soup recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Cheese tortellini – I find refrigerated tortellini works best in this soup. (See notes below if you choose to use frozen tortellini.)
- Chicken – Rotisserie chicken is perfect for this recipe and makes it even easier.
- Onion and Garlic – For aromatics and flavor.
- Carrots & Broccoli – Adds a pop of color, as well as extra nutrients.
- Butter – Unsalted butter is preferred. If you use salted, omit any additional salt until you’ve tasted it.
- Flour – Flour helps to thicken the sauce just a bit.
- Heavy cream – Heavy cream gives this alfredo soup a luscious, creamy texture.
- Chicken stock – Use low-sodium to control the saltiness of the soup.
- Parmigiano-Reggiano cheese – For the best results and flavor, use freshly grated cheese straight from the block.
- Spices – A mix of garlic powder, Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes season this chicken alfredo soup.
Tips & Variations
If you want to use frozen ingredients or maybe switch up the protein, here are a few things to consider.
- Increase cook time for frozen tortellini. If using frozen tortellini, it will lower the temperature of the soup and will take longer to cook.
- Thaw frozen broccoli. If using frozen broccoli florets instead of fresh, thaw them first and add them in 5 minutes before cook time is done.
- Switch up the protein. The chicken can be replaced with chopped up kielbasa, if preferred.
- Add in some greens. Feel free to stir in some fresh baby spinach. Cook until just wilted.
How to Make Chicken Alfredo Tortellini Soup
This is an easy soup to prepare and requires just a few steps.
(Scroll below to the printable recipe card for details and measurements.)
- Saute the vegetables. Cook the onion, carrots, and broccoli until softened. Add in the garlic, followed by the seasonings. Reduce the heat, then whisk in the flour until incorporated.
- Add the liquids. Gradually whisk in the heavy cream, until there’s no lumps of flour. Whisk in the chicken broth.
- Simmer. Bring to a gentle simmer, whisking occasionally, until the soup thickens.
- Add the remaining ingredients. Add the tortellini and cook until al dente. Remove the pot from heat. Stir in the cheese, then the cooked chicken.
- Serve & enjoy. Taste and adjust the seasoning as desired. Serve in bowls with a sprinkle of freshly shaved parmesan.
With the chicken, tortellini, and vegetables, this soup is hearty and filling on its own as the main course. Top with some freshly grated cheese and dinner is served.
To lighten it up a bit, try pairing it with a bright side salad. Of course, you can never go wrong with a slice of dutch oven bread or homemade garlic bread!
How to Store & Reheat Leftovers
- How to store leftovers. Allow anything leftover to cool completely, then store in an airtight container in the refrigerator. It will keep for 3 days.
- How to reheat. To reheat chicken alfredo soup, warm it in a pot on the stove top over low heat, stirring frequently. Add a little broth or milk to loosen the soup. Cheese and cream-based soups need to be warmed slowly to prevent them from separating or having a grainy texture.
- Can I freeze tortellini soup? Due to the high amount of dairy in this chicken alfredo soup, we don’t recommend freezing it. Soups with dairy tend to separate and become grainy once thawed. It’s much better to just enjoy this soup fresh.
More Soup Recipes:
- Sausage Tortellini Soup
- Tomato Tortellini Soup
- Minestrone Soup
- Chicken Pot Pie Soup
- French Onion Soup
- Egg Drop Soup
- Broccoli Cheddar Soup
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Chicken Alfredo Tortellini Soup
- 3 tablespoons unsalted butter
- 1 small sweet onion , diced
- 1 large carrot , peeled and sliced into rounds
- 1 1/2 cups small broccoli florets
- 2 cloves garlic , minced
- 3/4 teaspoon garlic powder
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt (not table salt)
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 5 cups low-sodium chicken stock
- 9 ounce refrigerated cheese tortellini
- 2 cups freshly grated Parmigiano-Reggiano cheese
- 11/2 cups chopped rotisserie chicken
- In a large pot over medium-high heat, melt the butter; add in the onion, carrots, and broccoli; saute, stirring, until softened, 3-4 minutes. Add the garlic and cook until fragrant, about 20 seconds. Stir in the garlic powder, Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes.
- Reduce heat to medium-low and add in the flour; whisk until dissolved and cooked off.
- Very gradually add in the heavy cream, whisking constantly until no lumps or flour remain, then whisk in the chicken broth.
- Increase heat and bring to a gentle simmer, whisking occasionally until the soup thickens, 5-8 minutes.
- Add in the tortellini and cook until al dente, 5-7 minutes. Remove pot from the heat.
- Stir in the cheese until melted. Then stir in the cooked chicken.
- Taste and adjust seasoning, if necessary.
- Ladle into bowls with a sprinkle of freshly shaved Parmesan and serve with dutch oven bread, if desired, and enjoy!
Reader Questions and Reviews
My picky kids really enjoyed this and had seconds! I found it to be a lot like a chicken noodle soup but with the cream, cheese and broccoli vs. celery. Will make it again.
This was amazing!!
This was delicious. I shredded the carrot, but made no other changes. I’ll be adding this to our rotation. Thank you for the wonderful recipe!
Thanks for such delicious recipe!
The receipt was great. It was easy to follow. The favor was incredible. I choose to add shrimp and used Italian sweet sausage Tortellini.
Great recipe!!!! This is now part of menu for the month.
Respectfully, Diane Vernon
I had ravioli in the freezer, had roasted a whole chicken the night before, so I decided to make this soup. It was absolutely scrumptious, so rich and creamy. This will be a wonderful dish to make for family and friends. Thanks for sharing it yesterday!
This looks delicious.
Do you have to use heavy cream or would whole milk work? Thanks!
Hi Jenn – you can, but it will be thinner and not as creamy. I would recommend half-n-half over whole milk if you can swing it.
OMG. So good!