Chicken Alfredo Soup with Tortellini

Name: Chicken Alfredo Soup with Tortellini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1/4 cup plus 1 tablespoon butter, divided; 1/2 cup flour, divided; 1 tablespoon olive oil; 2 chicken breasts, approx 1 lb, sliced into cutlets; 1/2 cup minced onion; 1/4 cup minced carrot, approximately 1 carrot; 1/4 cup minced celery, approximately 1 stalk; 1 teaspoon minced garlic; 4 cups chicken broth, room temperature; 8-12 ounces of fresh cheese tortellini pasta; 2 cups heaving whipping cream, room temperature; 2 cups parmesan cheese, divided, not packed; 1 tablespoon fresh lemon juice; Salt and pepper, see instructions for measurements

Jump to Recipe·Print Recipe·Leave a Review

There's nothing like a warm bowl of chicken noodle soup. The very thought lends comfort. Now take that up a notch and fill the noodles with cheese! This Chicken Alfredo Soup with Tortellini is creamy and velvety and fills you up with a familiar comfort food in soup form. Topped with pan-fried chicken cutlets, this luxurious soup is hard to resist!

A closeup of a prepared bowl of Chicken tortellini alfredo soup.

Bonus! This one-pot meal comes together in under an hour, thanks to quick-cooking fresh tortellini, boxed broth, and a few common ingredients that you likely already have in your kitchen. It is easy to double for a larger crowd and even faster made with rotisserie chicken. Swap out sauteed mushrooms for the perfect umami vegetarian option.

Read on for all the loving details for making Chicken Alfredo Soup with Tortellini.

Featured Ingredients

Read below about a few of the ingredients used to make this Chicken Alfredo Soup with Tortellini.

All the ingredients used to make chicken alfredo soup with tortellini.

Chicken -I wrote this recipe with the classic chicken alfredo pasta dish in mind. You know the one - a big plate of creamy fettuccine topped with slices of grilled chicken scattered across. For this recipe, I used chicken breasts, but you could also use thighs, leftovers, or even rotisserie chicken. Or try this brined chicken recipe for the juiciest, most flavorful chicken breast you've ever had!

Tortellini - Go for fresh tortellini from the cold case or homemade if that's one of your talents! This is what keeps the cooking time down. Fresh pasta cooks in a few minutes compared to the dry alternatives.

Also, the cooked texture is so nice - tender but sturdy. I do like all the folds of the tortellini with surprise pockets of cheese! You could also use cheese filled ravioli.

If you're substituting dry pasta, opt for a similar shape or size, like orecchiette, cavatappi, or bowtie, and substitute 3 cups of dry pasta for the fresh tortellini.

Please note that you will need to boil these in water according to the package directions, drain the water, and add them to the soup. This soup doesn't boil long enough at any point to cook dry pasta completely.

Cream - Using heavy whipping cream will give this soup a velvety broth, very similar to the Alfredo sauce we are trying to mimic. Also, it holds up well to longer simmering times.

Vegetables - Mince the onion, carrot, and celery so they lend flavor but not so much texture. However, if you like more of a stew-style soup, leave them in larger chunks (and add more)!

Tools for the job

Measuring cups and spoons
Cutting board and sharp knife
Large pot or Dutch oven
Wooden spoon and tongs

A bowl of chicken alfredo soup with a napkin and a spoon.

How to make Chicken Alfredo Soup with Tortellini

Before you start

If the cream or broth is refrigerator cold, you can warm them on the stove over low heat to bring them to room temperature. Avoid adding cold liquid to the roux to avoid clumping.

Cooking the chicken

First, slice the chicken breast in half horizontally, creating four cutlets. Rub one teaspoon of salt over all the chicken.
Then, dip the chicken into ¼ cup flour, shaking off the excess to give it a light dusting.

A tray filled with raw chicken dusted in flour and seasonings.

Two pieces of chicken cooking in butter in a pot.

Now, warm a 3+ quart pot over medium heat and add one tablespoon of oil and one tablespoon of butter.
Then, cook the chicken in the pot without crowding for about 3 minutes per side or until cooked through to 160°F. Do it in batches if necessary. Set aside on a plate.

Making the Chicken Alfredo Soup with Tortellini

To start, add ¼ cup butter to the pot. Once the butter has melted, add the carrots, celery, onions, and garlic. Season with a pinch of salt and pepper. Continue to cook, stirring occasionally, for 5 minutes.
Next, add ¼ cup flour and stir to combine. Cook the roux for 2 minutes, and then add the broth and two teaspoons of salt. Stir often until it comes to a boil. Now add the tortellini.
Continue to boil for 2-3 minutes, then turn the heat down to medium. Pour the heavy whipping cream and 1 cup of shredded parmesan cheese into the pot and stir to combine. Then, simmer the soup for 5 minutes, stirring occasionally.
Finally, add one tablespoon of lemon juice and stir to combine and taste for salt.
To serve chicken alfredo soup with tortellini: Ladle the desired amount into a soup bowl. Slice the chicken into strips and add it on top, along with freshly shredded parmesan cheese. Garnish with parsley, pea shoots, watercress, or another soft green.

Set aside the prepared chicken or keep warm in the oven.

Saute the vegetables and seasonings in the pot you cooked the chicken.

Flour being stirred into sauted mire poix in a pot.

Add flour to create a roux for thickening the broth.

Broth bring poured into a pot of sauted mire poix.

Whisk in broth and bring to a boil.

Add the tortellini and simmer to cook the pasta.

A pot of creamy tortellini soup with lemon juice being poured in.

Add the heavy whipping cream, parmesan, and lemon juice, simmering to finish the soup.

Substitutions and Variations of Chicken Alfredo Soup

Gluten free - Substitute gluten-free flour, like Bob's Red Mill 1-to-1, and gluten-free pasta for the wheat flour and tortellini.
A speedy version - Use precooked rotisserie chicken instead of fresh chicken. Omit the flour, reduce the broth to 2 cups, and replace the heavy whipping cream and parmesan with a jar of alfredo sauce. Thin with additional broth as necessary.
Going green - After adding the heavy whipping cream, stir in several handfuls of spinach until cooked through.

FAQ's

What do I serve with the chicken Alfredo Soup?

This soup is very rich, so it goes well with a green salad and crusty bread or a side of roasted broccoli.

Do you cook the tortellini before adding to the soup?

Fresh tortellini will cook in 2-4 minutes so it is not necessary to pre-cook it. However, if you substitute dry pasta, it's better to pre-cook it because this soup does not boil long enough to cook dry pasta.

Does this taste good with broccoli?

Yes! I always loved pairing steamed broccoli and chicken alfredo pasta together. They always seemed to fit! If you'd like to do the same, try adding small florets to the soup or serve it with a side of roasted broccoli.

A bowl of soup with a tray of parmesan cheese nearby.

Leftover Chicken Alfredo Soup

Refrigerate cooled soup in a sealed container for up to 3 days.
Freeze cooled soup in a sealed container for up to 3 months.
Reheat leftovers on the stove over medium-low heat until the tortellini has warmed through.
- If the cooled soup becomes too thick (like it holds the shape of your storage container when you pour it into the pot), you can add broth or water, ¼ cup at a time, until it is at the consistency you like.