Chicken Alfredo Tortellini Soup

There’s just something about a rich, creamy soup that makes everything feel better—especially when it’s loaded with tender chicken, cheesy tortellini, and fresh spinach. This Chicken Alfredo Tortellini Soup takes all the best parts of classic Alfredo sauce and turns it into a warm, hearty soup perfect for a chilly evening. It’s the kind of meal that feels like a warm hug in a bowl, and the best part? It’s surprisingly simple to make.

If you’re a fan of creamy pasta dishes, you’ll love how this soup delivers that same comforting flavor with just a handful of ingredients. Whether you’re cooking for your family, meal-prepping for the week, or just looking for a delicious one-pot meal, this recipe has you covered. So, let’s dive in and get cooking!

Getting Started: Ingredients You’ll Need

Before we jump into the cooking process, let’s go over the ingredients. You’ll need a few pantry staples and fresh ingredients to make this soup rich, creamy, and flavorful:

• Butter: Adds a rich base for sautéing the veggies.
• Onion & Carrots: A great combo for a slightly sweet, savory flavor.
• Garlic: Because every good soup needs a punch of garlic!
• Chicken: Boneless, skinless chicken breasts, cut into bite-sized cubes.
• Salt & Black Pepper: Essential for seasoning.
• Flour: Helps thicken the soup.
• Chicken Stock & Half-and-Half: The liquid base that brings everything together.
• Crushed Red Pepper Flakes: Just a touch of heat to balance the creamy flavors.
• Cheese Tortellini: The star of the show! You can use fresh or frozen.
• Parmesan Cheese: For that signature Alfredo flavor.
• Spinach: Adds a pop of color and freshness at the end.

Step 1: Sauté the Vegetables

Start by heating a large pot over medium-high heat. Once it’s hot, add two tablespoons of butter and let it melt completely. Then, toss in your diced onion and sliced carrots. Stir them around and let them cook for about 3 minutes until the onions become soft and translucent.

Now, it’s time to add some extra flavor! Stir in the minced garlic and cook for 30 seconds—just until fragrant. Be careful not to let it burn; garlic cooks quickly!

Step 2: Cook the Chicken

Next, add the cubed chicken, along with salt and black pepper. Cook for about 3 minutes, stirring occasionally, until the chicken starts to brown slightly. Don’t worry about cooking it all the way through just yet—it will finish cooking as the soup simmers.

Once the chicken has a little bit of color, it’s time to sprinkle in the flour. Stir everything well so the chicken and vegetables are evenly coated. This step is key because the flour will help thicken the soup later on. Let it cook for another 2-3 minutes to get rid of any raw flour taste.

Now that your kitchen is filled with the delicious aroma of sautéed onions, garlic, and tender chicken, it’s time to take this Chicken Alfredo Tortellini Soup to the next level. The next steps will add richness, depth, and the creamy texture that makes this dish so comforting.

Let’s keep going and turn this simple one-pot meal into a restaurant-worthy dish!

Step 3: Add the Liquid and Simmer

With the chicken and veggies perfectly coated in flour, it’s time to slowly pour in the chicken stock. Stir continuously to make sure the flour dissolves evenly, preventing any lumps. Then, add the half-and-half for that signature creamy Alfredo flavor.

To balance the richness, sprinkle in crushed red pepper flakes. This won’t make the soup overly spicy, but it will add just a touch of warmth that enhances the overall flavor.

Bring the soup to a gentle simmer and let it cook for 5-10 minutes. This will allow the flavors to blend and the soup to thicken slightly. Keep stirring occasionally to prevent anything from sticking to the bottom of the pot.

Step 4: Cook the Cheese Tortellini

Now comes the best part—adding the cheese tortellini. Whether you’re using fresh or frozen, the tortellini will only take a few minutes to cook.

• If using frozen tortellini, cook for about 5-7 minutes until they are tender but not falling apart.
• If using fresh tortellini, cook for 3-5 minutes, as they soften much faster.

Once the tortellini are al dente, remove the pot from the heat. The soup is already rich and flavorful, but we’re about to make it even better.

Step 5: Melt in the Parmesan Cheese

With the heat off, gradually stir in the shredded Parmesan cheese. This is what gives the soup that classic Alfredo taste—creamy, cheesy, and completely irresistible.

Be sure to stir constantly as you add the cheese so it melts smoothly into the broth. If you add it all at once, it may clump, so go slow and let it blend in naturally.

At this stage, taste the soup and adjust the seasoning if needed. You can add more salt, black pepper, or even an extra pinch of red pepper flakes if you want more heat.

Step 6: Add the Spinach and Serve

The final step is adding a little freshness. Stir in the baby spinach just before serving. The residual heat from the soup will wilt the leaves without overcooking them, keeping them vibrant and tender.

Now, grab a ladle and serve this rich, creamy soup in bowls. It pairs perfectly with crusty bread, garlic toast, or even a side salad for a complete meal.

By now, you’re probably ready to dig into a warm, comforting bowl of Chicken Alfredo Tortellini Soup. But before you do, let’s go over some common questions that might come up as you make this recipe. Whether you’re wondering about substitutions, storage tips, or how to get that perfect creamy texture, I’ve got you covered.

Frequently Asked Questions

1. Can I use rotisserie chicken instead of fresh chicken?

Absolutely! If you’re short on time, shredded rotisserie chicken is a great shortcut. Simply add it to the soup after the broth and cream have simmered. Since it’s already cooked, you only need to warm it through before adding the tortellini.

2. Can I make this soup ahead of time?

Yes, but keep in mind that tortellini tends to absorb liquid over time, making the soup thicker. If you’re making it in advance, you can either:

• Cook the soup without the tortellini and add them when reheating.
• Store the tortellini separately and stir them in when serving.

3. How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm the soup gently over low heat on the stove or in the microwave. Add a splash of chicken stock or milk to loosen the consistency, as it will thicken in the fridge.

4. Can I freeze this soup?

Unfortunately, creamy soups with dairy don’t freeze well, as the texture can become grainy when thawed. However, you can freeze the base of the soup (before adding cream, cheese, and tortellini) for up to 2 months. When ready to serve, thaw, reheat, and then add the remaining ingredients fresh.

5. What can I use instead of half-and-half?

For a richer soup, use heavy cream instead of half-and-half. If you want a lighter version, whole milk works too, though the soup won’t be as thick.

6. Can I add other vegetables?

Of course! Mushrooms, bell peppers, or peas would all be delicious additions. Just sauté them along with the onions and carrots for extra flavor.

7. How can I make this soup gluten-free?

To make this soup gluten-free, use gluten-free tortellini and substitute the all-purpose flour with cornstarch (use 1 tablespoon cornstarch mixed with 2 tablespoons water to create a slurry before adding it to the soup).

Final Thoughts: Why You’ll Love This Soup

This Chicken Alfredo Tortellini Soup is everything you want in a comfort meal—rich, creamy, hearty, and packed with flavor. It’s perfect for a cozy family dinner, a meal to impress guests, or even as leftovers the next day.

The best part? It comes together in just one pot, making cleanup a breeze. Serve it with warm garlic bread, a side salad, or even a sprinkle of extra Parmesan on top for a finishing touch.

Now, it’s time to grab a bowl, sit back, and enjoy every creamy, cheesy bite. If you try this recipe, let me know how it turned out—I’d love to hear your thoughts and any fun variations you made! Happy cooking!

Chicken Alfredo Tortellini Soup

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This creamy Chicken Alfredo Tortellini Soup combines the rich flavors of classic Alfredo sauce with tender chicken, cheese-filled tortellini, and fresh spinach. It’s a comforting and hearty dish that’s perfect for chilly nights and easy enough for a weeknight dinner.

• Author: Mark's Recipe

Ingredients

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• 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

Instructions

Warm a large pot over medium-high heat. Once hot, add the butter and let it melt. Stir in the diced onion and carrots, cooking until the onions become translucent, about 3 minutes.

Add the minced garlic and cook for 30 seconds, then add the cubed chicken, salt, and black pepper. Cook for about 3 minutes, stirring occasionally, to slightly brown the chicken.

Sprinkle the flour over the chicken and vegetables, stirring to coat everything evenly. Cook for 2-3 minutes to remove the raw flour taste.

Slowly pour in the chicken stock and half-and-half, stirring well. Add the crushed red pepper flakes and bring the soup to a gentle simmer. Let it cook for 5-10 minutes, allowing the soup to thicken slightly.

Add the cheese tortellini and cook according to package directions, about 5-7 minutes for frozen tortellini (less for fresh), until al dente.

Remove the pot from the heat and gradually stir in the shredded Parmesan cheese until fully melted and smooth.

Taste the soup and adjust the seasoning with additional salt and pepper, if needed.

Gently stir in the fresh baby spinach just before serving, allowing the residual heat to wilt the leaves.

Notes

• For extra creaminess, replace half-and-half with heavy cream.
• If you prefer a lighter version, swap out half-and-half for whole milk.
• Serve with crusty bread or garlic toast for an even heartier meal.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the tortellini.