Chicken Alfredo Soup with Tortellini

Name: Chicken Alfredo Soup with Tortellini
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 15 ounce jars alfredo sauce; 3 - 4 cups chicken stock (homemade or store-bought); 1 tablespoon garlic (minced or grated); 1 teaspoon Italian seasoning; 1 teaspoon Cajun seasoning (optional); 3 cups shredded chicken; 1 ½ cups frozen carrots (the bagged microwavable kind); 1 20 ounce cheese tortellini; ½ cup Baby spinach; ½ cup parmesan cheese (plus more for topping); salt and black pepper (to taste preferences)

4.9 from 9 votes

Time: 20

Show Recipe

This post may contain affiliate links, read my disclosure policy for more information. Advertisements displayed do not reflect endorsements or recommendations made by Entirely Elizabeth.

This one pot Chicken Alfredo Soup is creamy, comforting, and made with tortellini instead of noodles. It’s loaded with parmesan cheese, shredded chicken, and veggies that are swimming in a rich alfredo sauce base. This 20 minute recipe is perfect for soup season!

Serve it with my one hour Old Fashioned Dinner Rolls, homemade cornbread using my Cornbread Mix, or this crusty No Knead Focaccia.

Chicken Alfredo Soup in a large pot with scattered tortellini, carrots, and wilted spinach.

This soup is souper (get it, soup-er)! It’s a warm, steamy, hug in a bowl, that’s so comforting on the chilliest fall and winter days. Kids love it, adults love it, and you’ll love it for so many reasons.

It’s done in 20 minutes, thanks to the addition of a few store-bought ingredients that make this soup so much easier than the others. You get a satisfying and filling meal because of the chicken and vegetables. Oh, and since it’s a one pot recipe, this means a quick and easy clean up. There’s nothing better than that!

For more shredded chicken dinner recipes, try my Chicken Bacon Ranch Sliders. They’re also a quick, hearty meal everyone will love.

Video Tutorial – Let’s Make This Soup Together Video Tutorial

Soup served in bowls and topped with parmesan cheese.

Chicken Alfredo Soup Ingredients

Here’s everything you will need to make this soup. I have included a few important notes, so keep reading.

Alfredo Sauce: When picking a jarred alfredo sauce, high quality ingredients makes a real difference here. I recommend splurging on a more expensive jar. Lately, I’m loving Bertolli or the one at Aldi’s.
Chicken Stock: For a rich broth I prefer low sodium homemade chicken stock, but feel free to use chicken broth. You can also use vegetable stock or broth.
Fresh Minced Garlic
Shredded Chicken: Feel free to use homemade shredded chicken, store-bought, or even rotisserie chicken you have shredded yourself. I have an Herb Roasted Chicken recipe that tastes great in this. You could also chunk up leftover chicken breasts or thighs.
Cheese Tortellini
Carrots: Grab bagged frozen carrots, they cook best in this soup. Using canned carrots becomes too mushy and fresh carrots tend to be undercooked, unless you cook them a little bit prior to adding to your soup.
Fresh Baby Spinach
Freshly Grated Parmesan Cheese
Spices: We will add Italian seasoning, salt, and black pepper. For a little bit of spice I like to add Cajun seasoning or red pepper flakes, but it is optional.

The ingredients needed are chicken, cheese tortellini, spinach, chicken broth, carrots, onion, spices, and freshly grated parmesan cheese.

How to Make Chicken Alfredo Soup

Let me show you just how simple this soup is to make. Don’t forget to grab a large Dutch oven with a lid, or other type of large pot.

1. Make the sauce. Simmer together the alfredo, chicken stock, minced fresh garlic, spices, and shredded chicken.

2. Build the soup. Add the carrots and tortellini, cover the pot and allow them to cook. Stir in the fresh spinach and parmesan cheese. Once the spinach has wilted and the cheese has melted, season your soup with salt and black pepper.

3. Serve and enjoy! Scoop into bowls and top with additional shredded parmesan cheese and black pepper.

Find the complete recipe instructions with measurements below.

Simmer together the alfredo sauce, chicken broth, chicken, garlic, and spices.

Simmer together alfredo sauce, chicken broth, chicken, garlic, spices, tortellini, and carrots.

Helpful Recipe Tips

Tweak your soup’s consistency. In the recipe card I give options to add 3 to 4 cups of chicken stock. For a thick soup, use only 3 cups. For a thin, more soupy consistency I recommend using 4 cups or even more. You can also troubleshoot your soups consistency as it cooks, boil it more to thicken it or add more splashes of chicken stock to thin it out.

Customize Your Chicken Alfredo Soup

Add other vegetables. Corn, green beans, broccoli, or mixed veggies are all good choices. Just make sure they are partially steamed (like the carrots) and added to the soup with the carrots. You can also swap out the baby spinach for kale or arugula. Again, add it where you would add the baby spinach.

Try different types of refrigerated pastas. Ravioli, gnocchi, or even small pasta shapes work great. If I’m feeling nostalgic, I’ll swap the tortellini for homemade dumplings.

Make the alfredo sauce homemade. This takes more time and ingredients, but it makes this soup even more rich and delicious. I recommend using The Salty Marshmallow’s recipe.

Bowl of Chicken Alfredo Soup with Tortellini ready to eat

Frequently Asked Questions (FAQ’s)

What is the best way to store this Chicken Alfredo Soup, and for how long?

You’ll want to store your soup in an airtight container, and in the refrigerator, for up to 7 days. You can either rewarm it on the stove-top or in the microwave before enjoying your leftovers.

More Yummy, Cold Weather Soups To Try

Beef Enchilada Soup
Sausage Kale and White Bean Soup
Creamy Beef and Vegetable Soup
Vegetable Orzo Soup
Venison Goulash
Chicken Pot Pie Soup from my friend Sara

Thanks for dropping in! Be sure to SUBSCRIBE to my weekly newsletter for fun NEW CONTENT and CONVERSATION delivered to your inbox. If you love this recipe save it now so you can find it later. Thank you for your support!