This quick and easy 20 minute Chicken Alfredo Soup with Tortellini is creamy and tastes just like the beloved pasta dish! It is rich, hearty, and has souper (get it, soup-er! HA!) simple ingredients.
What’s even better is it is a ONE POT meal which means quick prep and easy clean up.
Browse all my easy meals here.
If you are looking for a “waistline friendly” soup… I am sorry to tell you, this is not it! HA! But if you are looking for a warm, steamy, hug in a bowl, you are in the right place.
This Chicken Alfredo Soup is creamy, comforting and made with shredded chicken, tortellini’s, lots of veggies, and a rich alfredo sauce base. You will also love how it it:
- partially homemade- meaning it uses store bought ingredients to make a homemade quality dish.
- done in 20 minutes- NO JOKE!
- it’s comforting- the creaminess of this soup is perfect for chilly fall and winter months.
- kid friendly- pastas are always a hit with kids, am I right?!
- you’ll have leftovers to take to work tomorrow.
- satisfying and filling- thanks to the chicken, tortellinis, vegetables, and a rich sauce.
- minimal clean up- this soup is made in one large pot making clean up quick and easy.
For another hearty soup, try this Creamy Chicken and Vegetables Soup!
Ingredients for Chicken Alfredo Soup with Tortellini
- Alfredo Sauce: jarred or homemade, whichever you prefer will work. I use jarred alfredo because it is easy.
- Chicken Broth: Feel free to make your own with bullion cubes or use packaged versions. I recommend using low sodium or salt free to keep the salt level down. You can also use vegetable broth.
- Garlic: I recommend grating or chopping fresh garlic cloves, they give off the best flavor. A few teaspoons of garlic powder will work the flavor just won’t be as strong.
- Italian Seasoning: For add flavor.
- Shredded Chicken: I prepare my own the night before in the crockpot (for 4 hours on high, shred it hot) but you can use store-bought or rotisserie chicken.
- Carrots: Grab bagged frozen carrots, they cook best in this soup. Using canned carrots becomes too mushy and fresh carrots they are undercooked.
- Cheese Tortellini: I used 5 cheese tortellini’s but feel free to use your favorite flavor. You can find them in both the refrigerated section and pasta aisle.
- Baby Spinach: For added nutrients.
- Parmesan Cheese: Feel free to use pre-shredded but shredded right off the block is best. Do not use the powdered stuff that comes in a can!
- Salt and Pepper: Season to your taste preferences. I typically only add black pepper in this recipe.
- Cajun Seasoning: Optional for a little spice.
Options For Shredded Chicken
My favorite method is using the Crock Pot. What I do is season the chicken and place it in the Crock Pot on high for 4 hours or low for 7 hours. I do this either the night before or the morning I plan on making the soup. Once it is fully cooked I shred the chicken and refrigerate until I am ready to use it.
To make this an even easier dinner you can buy a rotisserie chicken and shred that to use. Keep in mind rotisserie chicken has a higher salt content so you may want to opt for broth which has no-sodium.
Another option is buying prepared shredded chicken in the frozen/cold section of the grocery store. Just make sure you prepare it as the package specifies before-hand.
How to Make Chicken Alfredo Soup With Tortellini
1. Place your frozen carrots in the microwave for 5 minutes to partially cook and steam.
2. In a large pot, I use a Lodge Dutch Oven, add the alfredo sauce, chicken broth, minced garlic, Italian seasoning, Cajun seasoning (optional) and shredded chicken. Stir well until combined.
3. Bring the mixture to a rolling boil.
4. Add your partially cooked carrots and tortellini then turn the heat to medium.
5. Cover the pot and allow it to simmer for four minutes. This will gently finish cooking your carrots and tortellini.
TIP: Don’t forget to put the lid on the pot! Doing this keeps the liquid and moisture trapped so it doesn’t evaporate.
6. Stir in your spinach, parmesan, salt and pepper. Allow your soup to simmer on medium for another two minutes or until the spinach has wilted and the parmesan cheese is melted.
7. Scoop into bowls and serve with additional parmesan cheese!
What Can I Serve With Chicken Alfredo Soup with Tortellini?
This is a one pot meal so technically you do not have to serve it with anything. But, a crusty bread or my No Knead Black Pepper Focaccia would be delicious.
You could add a side of veggies, a fresh garden salad, or even a fruit salad to this as well.
What If It Isn’t The Soup Consistency I Want?
In the directions I give the option to use between 3 and 4 cups of chicken broth. I only use 3 cups which keeps this soup very thick. If you prefer more of a soupy consistency I recommend using 4 cups.
NOTE: Troubleshooting should happen prior to adding the tortellini and carrots. Also, the mixture will slightly thicken as you add and cook the rest of the ingredients, plan accordingly.
You can troubleshoot this as you are making the soup:
If the mixture is too thin bring turn up the heat and bring it to a boil. Allow the mixture to bubble and thicken to the consistency you are looking for.
If the mixture is too thick add more broth, a half a cup at a time, and stir well until it is what you are looking for.
A Few Fun Variations:
Add other vegetables you have in the freezer- Corn, green beans, etc. Just make sure they are partially steamed and added to the soup when the carrots get added.
Try other types of refrigerated pastas (with a cook time of 6 to 8 minutes)- Ravioli, other flavors of the tortellini, OR lasagna noodles cut into chunks. I also like to swap the tortellini for homemade dumplings when I am feeling nostalgic!
Use other proteins- ground or shredded turkey, shredded pork butt, ground beef, or leave out the meat all together!
More Yummy Chicken Recipes You Might Enjoy:
- Honey Lemon Pepper Wings
- Chicken Bacon Ranch Sliders
- Garlic Butter Parmesan Wings
- Brie Stuffed Chicken Burgers
- Rosemary and Thyme Chicken Thighs
- Low Carb Chicken and Broccoli Casserole
- 20 Minute Garlic Basil Chicken
- Cheesy Greek Yogurt Chicken Bake
- Cajun Chicken and Cauliflower with Chimichurri
- Chicken Lime Taquitos
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Chicken Alfredo Soup with Tortellini
- large pot or Dutch oven
- 2 15 ounce alfredo sauce; in jars or homemade
- 3 cups chicken broth; have an additional cup of broth to thin out soup (just in case)
- 1 tablespoon garlic; minced
- 1 teaspoon Italian seasoning
- 1 teaspoon Cajun seasoning; optional for spice
- 1½ pounds shredded chicken
- 12 ounces frozen carrots; the bagged microwavable kind
- 1 20 ounce cheese tortellini
- 3 ounces Baby spinach
- ½ cup parmesan cheese; and more for topping
- salt and pepper; to taste
- Shredded Chicken Prep (morning of or day before): Place 3 to 4 chicken breast in a crock pot with seasoning. Place on high for 4 hours. Once fully cooked shred with forks.
- Place the bagged frozen carrots in the microwave for 5 minutes to partially cook and steam.
- In a large dutch oven or pot add the alfredo sauce, chicken broth, minced garlic, Italian seasoning, Cajun seasoning (optional), and prepared shredded chicken.
- Bring the soup base to a boil.
- Reduce to medium heat and add the partially cooked carrots and tortellini. Cover the pot and allow it to simmer for 4 minutes.
- Stir in the spinach, parmesan, salt and pepper. Allow the soup to simmer for 2 to 3 minutes until the spinach has wilted. NOTE: If the soup is too thick add more broth, a half a cup at a time, and stir well until it is what you are looking for.
- Serve and top with more parmesan.
- Refrigerated in an airtight container for up to 7 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.