Creamy, hearty, and comforting Chicken Alfredo Tortellini Soup is an easy one-pot dish that will warm you up on a chilly day! It combines the flavors of classic Chicken Alfredo with the indulgence of tortellini pasta in a warm, creamy broth.
Chicken Tortellini Soup
It is soup season once again! And this belly-filling Italian style soup is the epitome of winter comfort food with its ultra-creamy, cheesy, and savory flavors.
Enjoy a bowlful of velvety broth loaded with perfectly seasoned chicken, cheesy tortellini, and tender veggies!
If you love creamy soups, you might also want to try our cheesy potato soup, squash sweet potato soup, and gnocchi soup.
Why You’ll Love This Chicken Alfredo Tortellini Soup
- Easy, One-pot Soup. You can make this delicious soup in just 45 minutes using one pot only. All you have to do is sauté the chicken and veggies, make the broth, and add the tortellini.
- An All-in-one Meal! With plenty of protein, pasta, and vegetables all in one bowl, it is a complete and balanced meal. It's substantial enough to serve as a main course for lunch or dinner.
- Make-ahead Friendly. You can make this soup ahead of time and keep it on the fridge for a few days, ready to be reheated anytime you need a hearty, warming soup.
🛒Ingredients
- Olive oil- you can also use canola, vegetable, or any type you have on hand.
- Aromatics- this recipe uses onion and garlic to make a savory base for soup.
- Vegetables- you will need carrots and celery for this recipe. These will not only make the soup more nutritious and substantial, but they also add color and texture. Other vegetables can also be used like potatoes, broccoli, spinach, kale, mushrooms, bell peppers, and asparagus.
- Chicken breasts- use boneless and skinless cut into cubes. Alternatively, you can use boneless chicken thighs or turkey meat.
- Chicken broth- use a good quality, low-sodium broth if you can. This will allow you to control the saltiness of the soup better while keeping the flavors balanced. You can also try using bone broth or vegetable stock as options.
- Heavy cream- this will make the soup so much richer, thicker, and creamier! If you do not have this, you can also use full-fat milk or half-and-half. You might need to add more though to get the same level of creaminess as cream.
- Herbs- The combination of dried thyme, oregano, and bay leaf gives the soup warm, earthy, and peppery tones, giving it a more complex flavor profile. Herbs like nutmeg, coriander, cayenne pepper, basil, and rosemary will also enhance the taste of the soup, so do not hesitate to experiment!
- Tortellini- while there are various types of filling for tortellini, I used refrigerated cheese-filled for this recipe. They are the cheesy element of the dish, which pairs perfectly with the alfredo-based broth.
- Salt and pepper- to taste.
- Garnishes- chopped fresh parsley and freshly grated parmesan cheese are the perfect finishing touches!
👩🍳 You'll find the complete list of ingredients below the recipe card.
✅ EXPERT TIP: Cook pasta directly into the soup. Adding the tortellini straight into the soup instead of cooking them separately is the easiest and quickest method of making this soup.
🥘 How To Make Tortellini Soup
Sauté the onions. In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté for 2-3 minutes until they become translucent.
Pre-cook the chicken. Add the diced chicken to the pot and cook until it's no longer pink on the outside, about 5 minutes (it doesn’t need to be cooked through yet).
Add the vegetables. Stir in the carrot and celery, and cook for another 2-3 minutes until they begin to soften. Add in the minced garlic and cook for 1 minute.
Make the soup. Pour in the chicken broth, heavy cream, dried thyme, dried oregano, and bay leaf. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes, or until the vegetables are tender and the chicken is cooked through.
Add the pasta. Add in the tortellini for the last 5-10 minutes of cooking. Cook until tender.
Season. Once the soup is ready, remove the bay leaf and discard it. Season the soup with salt and pepper to taste.
Garnish and Serve. Ladle the creamy chicken tortellini soup into bowls, garnish with chopped fresh parsley, and sprinkle with grated Parmesan cheese. Serve hot with some crusty bread or garlic bread for a delicious and comforting meal.
⏲️ Recommended Equipment
- Dutch Oven Pot
- Measuring cups and spoons
- Airtight Food containers
📋Tips for Making the Best Chicken Alfredo Tortellini Soup
- Adjust to your liking. Feel free to adjust the seasonings, amount of chicken, or the amount of tortellini to your preference.
- Season carefully. Season the soup gradually and make sure to taste as you go. You can always add more later on, but it will be very challenging to fix an overly salty or seasoned soup.
- Make it spicy! Add crushed red peppers or chili powder to give the soup a punch of heat.
✅ Rest before serving. Let the soup rest for a few minutes before serving. The resting time will allow the flavors to meld and deepen, making the soup even more delicious. This will also save scalded tongues!
Storage Instructions
- 🍱To Store In the Fridge. Allow the creamy soup to cool to room temperature before transferring to a lidded container. Leftover soup can be stored in an airtight container in the refrigerator for 3 to 4 days.
- 🥶In the Freezer. If you are planning to freeze it, place the soup in a freezer-friendly container labeled with the date and consume within 2 to 3 months.
- 🔥To Reheat. If frozen, let the soup thaw in the fridge overnight. Reheat the soup gently over low to medium heat, stirring occasionally. Add a splash of chicken broth or milk to maintain the creamy consistency of the soup.
👪Serving Suggestions
- Serving suggestions. Crusty bread, garlic bread, or a side of simple buttered toast is a wonderful accompaniment to this soup. It also goes well with a simple green salad, tomato basil mozarella, grilled cheese sandwiches, asparagus.
For all tasty treats, scroll through our Desserts archives.
🤷Frequently Asked Questions
Refrigerated tortellini is the most convenient option because it cooks quickly and can easily be added to the soup. Frozen tortellini will likely need to be cooked separately and will take longer, but the choice is yours!
Absolutely! The cheese-filled goes great with this soup, but any kind you prefer can be used.
Absolutely! All you have to do is to swap the regular tortellini with whole wheat or gluten-free tortellini.
📖Recipe
Creamy Tortellini Soup Recipe
Ingredients
Tortellini Soup
- 1 tablespoon olive oil
- ½ cup onion, finely chopped
- 1 pound about 2 boneless, skinless chicken breasts, cubed
- ½ cup carrot, diced
- ½ cup celery, diced
- 1 teaspoon garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf
- 9 ounces about 2 ½ cups refrigerated cheese-filled tortellini
- Salt and pepper to taste
Optional garnishes:
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Sauté the onions. In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté for 2-3 minutes until they become translucent.
- Pre-cook the chicken. Add the diced chicken to the pot and cook until it's no longer pink on the outside, about 5 minutes (it doesn’t need to be cooked through yet).
- Add the vegetables. Stir in the carrot and celery, and cook for another 2-3 minutes until they begin to soften. Add in the minced garlic and cook for 1 minute.
- Make the soup. Pour in the chicken broth, heavy cream, dried thyme, dried oregano, and bay leaf. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes, or until the vegetables are tender and the chicken is cooked through.
- Add the pasta. Add in the tortellini for the last 5-10 minutes of cooking. Cook until tender.
- Season. Once the soup is ready, remove the bay leaf and discard it. Season the soup with salt and pepper to taste.
- Garnish and Serve. Ladle the creamy chicken tortellini soup into bowls, garnish with chopped fresh parsley, and sprinkle with grated Parmesan cheese. Serve hot with some crusty bread or garlic bread for a delicious and comforting meal.
Notes
- To Store In the Fridge. Allow the soup to cool to room temperature before transferring to a lidded container. Leftover soup can be stored in an airtight container in the refrigerator for 3 to 4 days.
- In the Freezer. If you are planning to freeze it, place the soup in a freezer-friendly container labeled with the date and consume within 2 to 3 months.
- To Reheat. If frozen, let the soup thaw in the fridge overnight. Reheat the soup gently over low to medium heat, stirring occasionally. Add a splash of chicken broth or milk to maintain the creamy consistency of the soup.
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