This Chicken Alfredo Tortellini Soup is the very definition of comfort food. Pillowy tortellini in a creamy yet light broth, plus loads of veggies and tender chicken bites — a perfectly cozy winter meal you’ll fall in love with!
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If you love tortellini and you love soup, you have to try this chicken alfredo tortellini soup! It’s a cozy and comforting recipe that makes it very difficult not to reach for seconds.
The soup is full of flavor and creamy without being heavy. It’s just perfect for a busy weeknight, and it will warm up your belly and soul when the weather is chilly.
This is the kind of soup that truly has it all — pillowy tortellini, tender chicken and fresh spinach in a deliciously creamy broth.
Why you’ll love this chicken alfredo tortellini soup
- Incredibly flavorful — This chicken tortellini soup packs a delightful punch of rich flavors, combining aromatic herbs, veggies, pillowy tortellini, and nutty Parmesan for an explosion of taste.
- Lighter, healthier comfort food — The soup is a healthier twist on classic comfort food, loaded with nutritious vegetables and lean chicken, yet maintaining a creamy, indulgent taste.
- Super easy to make — You only need simple ingredients and one pot to whip up this fuss-free soup.
What goes into this creamy chicken tortellini soup
Olive oil — Olive oil adds a mild, fruity flavor when sauteeing the aromatics, but you can substitute it with canola or vegetable oil for a more neutral taste.
Onion, carrot and celery — These vegetables form the classic "mirepoix" base that’s essential for any good soup! I like to dice them on the smaller side so they cook quickly.
Chicken — Using boneless, skinless chicken breast keeps the recipe lean and simple. For a richer flavor, you could use boneless thighs. You can also use leftover rotisserie chicken for this recipe.
Garlic — Fresh garlic cloves offer the best flavor, but you can use pre-minced garlic or even garlic powder for convenience.
Red chili flakes — Adjust the amount to control the spice level. For a milder soup, you can reduce or omit them.
Chicken stock — Homemade chicken broth or stock is ideal for flavor, but store-bought is perfectly fine. Low-sodium options allow better control of the overall salt content.
Half and half (single cream) — This adds creaminess to the soup. You can use heavy cream for a richer texture or whole milk for an even lighter version.
Fresh tortellini — Fresh tortellini cooks quickly and is available in various fillings like cheese or spinach. Choose your favorite — I typically go with simple cheese tortellini.
Baby spinach — Spinach adds color and nutrition to the soup. It wilts quickly, so make sure you only add it at the end.
How to make chicken alfredo soup with tortellini
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery and sauté for 6-7 minutes until the vegetables are softened.
Add the chicken cubes to the pot and cook for 5-6 minutes until the chicken is no longer pink on the outside.
Pour in the chicken stock, scraping any bits off the bottom of the pot, then bring the soup to a boil. Lower the heat and allow the soup to simmer for about 10 minutes.
Add the half and half, tortellini and baby spinach to the pot. Stir well and simmer for 3-4 minutes or as directed on the pack of tortellini.
Serve immediately with some extra freshly grated Parmesan on top if you like.
Leftovers and storage
- Allow the tortellini alfredo soup to cool down, and then transfer it into an airtight container. It will keep well in the fridge for 3 to 4 days.
- To reheat, warm the soup slowly on a medium flame, stirring now and then. Be careful not to let it boil to keep the tortellini from becoming mushy.
- For freezing, it's best to exclude the tortellini and spinach. Store the soup in a freezer-safe container for up to two months. Add fresh tortellini and spinach during the reheating process.
Recipe notes and tips
- Pair this soup with a side of crusty bread or garlic toast for dipping and a complete meal.
- Let the soup simmer gently after adding the chicken stock to allow the flavors to develop without overcooking the vegetables.
- Sprinkle additional Parmesan cheese on top of each serving for an extra cheesy touch.
If you liked this chicken alfredo tortellini soup recipe, you might also like some of my other easy chicken soup recipes:
- Chicken Enchilada Soup
- Avgolemono — Greek Lemon Chicken Soup
- Lemon Chicken Orzo Soup
- Chicken Lentil Soup
- Instant Pot Creamy Chicken Soup
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 3-4 celery stalks, diced
- 1 lb (450 g) chicken breast, cut into 1-inch cubes
- 2 garlic cloves, crushed
- ½ tablespoon Italian seasoning mix
- ¼ teaspoon red chili flakes
- 5 cups (1.25 liters) chicken stock
- 1 cup (200 ml) half and half (single cream)
- ½ lb (250 g) fresh cheese tortellini
- 2 cups (75 g) baby spinach
- ⅓ cup (30 g) Parmesan, grated
- Salt and freshly ground black pepper to taste
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery and sauté for 6-7 minutes until the vegetables are softened.
- Add the chicken cubes to the pot and cook for 5-6 minutes until the chicken is no longer pink on the outside.
- Stir in the crushed garlic cloves, Italian seasoning mix, and red chili flakes and cook for another minute.
- Pour in the chicken stock, scraping any bits off the bottom of the pot, then bring the soup to a boil. Lower the heat and allow the soup to simmer for about 10 minutes.
- Add the half and half, tortellini and baby spinach to the pot. Stir well and simmer for 3-4 minutes or as directed on the pack of tortellini.
- Stir in the Parmesan cheese, then season the soup with salt and freshly ground black pepper to taste.
- Serve immediately with some extra freshly grated Parmesan on top if you like.
Amount Per Serving: Calories: 429Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 105mgSodium: 708mgCarbohydrates: 33gFiber: 2gSugar: 7gProtein: 37g
Nutritional information is an estimate provided by an online nutrition calculator.