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!
If you are looking for a “waistline friendly” soup, this is not it. But I have some wisdom to share which may help… Whenever my cousin would eat something that was full of calories and bad stuff she would say “well this is going straight to my ear lobes.” What she meant was “I am going to eat this and not worry about where my body will store it” (stomach, thighs, butt, etc.).
So, this warm, steamy, hug in a bowl is going straight to our ear lobes! Let’s make it!
Ingredients for Chicken Alfredo Soup with Tortellini
- Alfredo Sauce; jarred or homemade, whichever you prefer will work.
- Chicken Broth; feel free to make your own with bullion cubes or use packaged versions. I like to use low sodium in this recipe and you can even use vegetable broth.
- Minced Garlic
- Italian Seasoning
- 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; frozen
- Cheese Tortellini’s; refrigerated
- Baby Spinach
- Parmesan Cheese; it is best shredded right off the block!
- Salt and Pepper
- Cajun Seasoning; optional for spice
What Are My Options for The Shredded Chicken?
Great question! 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.
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.
How to Make Chicken Alfredo Soup With Tortellini
The first step is to place your frozen carrots in the microwave for 5 minutes to partially cook and steam.
While your carrots are cooking 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. Give that a good stir as you bring the mixture to a boil.
Once your mixture is boiling, turn the heat to medium and add your partially cooked carrots and tortellini. 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.
Once the carrots and tortellini have finished cooking 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.
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 2 and 3 cups of chicken broth. I only use two cups which keeps this soup very thick. If you prefer more of a soupy consistency I recommend using 3 cups. 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 or even warm water, a half a cup at a time, and stir well until it is what you are looking for.
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.
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
- 2 alfredo sauce; I used 15 oz jars
- 2-3 cups chicken broth; depending on how thick you want it to be.
- 1 tablespoon garlic; minced
- 1 teaspoon Italian seasoning
- 1 teaspoon Cajun seasoning; optional
- 1½ pounds shredded chicken
- 12 ounces frozen carrots; the microwavable kind
- 1 package cheese tortellini's; refrigerated
- 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 chicken breast in a crock pot with seasoning. Place on high for 4 hours. Once fully cooked shred with forks.
- Place your frozen carrots in the microwave for 5 minutes to partially cook and steam.
- In a large pot add alfredo sauce, chicken broth, minced garlic, Italian seasoning, Cajun seasoning (optional) and shredded chicken. Bring to a boil.
- Reduce to medium heat and add the partially cooked carrots and tortellini. Cover the pot and simmer for 4 minutes.
- Stir in the spinach, parmesan, salt and pepper to taste. Allow to simmer for two to three minutes until the spinach has wilted.
- Serve and top with more parmesan.
- Refrigerated in an airtight container for up to 7 days.
If you make my Chicken Alfredo Soup with Tortellini, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!