Tired of the same old soup recipes? Kick it up a notch and try something new with this hearty and flavor packed chicken tortellini soup made with Alfredo sauce.
Not only is it delicious and easy to make, each spoonful is packed full of a rich and cheesy, thick and creamy alfredo sauce based broth and cheese filled tortellini.
Read on to see how you can quickly make this simple and delectable soup recipe with my easy homemade Alfredo sauce recipe that is easy to make and oh so delicious.
Recipe Ingredient Notes
Scroll down to the recipe card for ingredient amounts and saving options for this recipe.
- boneless skinless chicken: I like to use white meat chicken. You can also use boneless skinless chicken thighs to make this recipe.
- olive oil to keep the chicken from sticking to the Dutch oven pot while you brown it.
- salt and ground black pepper
- minced garlic: you can use fresh garlic if you have it or jarred minced garlic works just as well.
- all purpose unbleached flour
- 2 cups of half and half, whole milk or heavy whipping cream can be used to make the Alfredo sauce. I've used whole milk for this recipe.
- finely shredded real Parmesan cheese: there is no substitution when it comes to making an Alfredo sauce with Parmesan cheese. Powdered Parmesan cheese in a can will make the Alfredo sauce grainy. Use a block of real Parmesan cheese for the best flavor and results for this recipe.
- low sodium chicken broth
- Fresh cheese tortellini: frozen tortellini may be used in place of fresh tortellini. You should cook the frozen tortellini following the package directions. Do not over cook frozen tortellini for the best flavor and texture of the cheese filled pasta.
- fresh spinach leaves: optional
- red pepper flakes adds a little touch of spice to this soup and is also and optional ingredient.
Directions
Step 1: In a Dutch oven heat the olive oil on medium high and add the chicken. Cook the chicken until golden brown on both sides and cooked through the center to 165 F. degrees, about 8 to 10 minutes depending on the thickness of the piece of chicken.
Remove the chicken from the pan and place on a plate to rest.
Step 2: Add the garlic to the pot and toss with the oil sautéing for a minute or two to soften. Do not burn!
Step 3: Add the butter to the pot stirring constantly until the butter melts.
Add the all-purpose flour, salt and pepper to the melted butter.
Whisk the flour into the butter until a thick roux forms.
Step 4: Cook about 3 minutes while whisking until lump free, thick and creamy.
Be sure to scrape the bottom of the pot and along the edges well to mix all of the flour in. Bring to a rapid simmer and whisk until the roux has thickened.
Step 5: Slowly add the milk, half and half, or heavy whipping cream to the pot whisking constantly until the milk has mixed in with the roux and there are no lumps. The sauce should look creamy.
Step 6: Add the shredded parmesan cheese ¼ cup at a time while whisking until each addition has melted into the alfredo sauce.
Step 7: Once the cheese has melted into the alfredo sauce whisk the chicken broth into the sauce and bring to a boil, occasionally whisking.
While waiting for it to come to a boil shred the chicken into bite size pieces.
Step 8: Next, add the cheese tortellini, shredded chicken, spinach and red pepper flakes to the pot if using.
Stir to combine. Bring the pot to a simmer and cook until all ingredients are piping hot.
Serve with a sprinkle of Parmesan cheese and salt and pepper to taste. A slice of buttered homemade crusty bread goes perfect with this creamy alfredo soup recipe.
Recipe FAQS
Recipe Expert Tips
- boneless skinless chicken: I like to use white meat chicken. You can also use boneless skinless chicken thighs to make this recipe.
- olive oil to keep the chicken from sticking to the Dutch oven pot while you brown it.
- salt and ground black pepper
- minced garlic: you can use fresh garlic if you have it or jarred minced garlic works just as well.
- all purpose unbleached flour
- 2 cups of half and half, whole milk or heavy whipping cream can be used to make the Alfredo sauce. I've used whole milk for this recipe.
- finely shredded real Parmesan cheese: there is no substitution when it comes to making an Alfredo sauce with Parmesan cheese. Powdered Parmesan cheese in a can will make the Alfredo sauce grainy. Use a block of real Parmesan cheese for the best flavor and results for this recipe.
- low sodium chicken broth
- Fresh cheese tortellini: frozen tortellini may be used in place of fresh tortellini. You should cook the frozen tortellini following the package directions. Do not over cook frozen tortellini for the best flavor and texture of the cheese filled pasta.
- fresh spinach leaves: optional
- red pepper flakes adds a little touch of spice to this soup and is also and optional ingredient.
More Alfredo Sauce recipes
If you love creamy Alfredo recipes check out the other easy dinner recipes below.
Chicken Tortellini Alfredo Soup is an easy, delicious dish that is sure to please.
Through its simplicity, it combines Italian classics like tortellini, Alfredo sauce and Parmesan cheese to create a unique and flavorful soup that is both hearty and comforting.
It can be made in one pot with minimal ingredients, making it a perfect weeknight dinner that requires minimal effort and cost.
Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.
Chicken Tortellini Alfredo Soup
Ingredients
- 1 lb boneless skinless chicken
- 1 tsp olive oil
- ½ tsp Salt
- ½ tsp Pepper
- 2 tablespoons minced garlic
- 3 tablespoons flour
- 2 cups whole milk (or heavy whipping cream or half and half)
- 1 cup finely shredded real parmesan cheese
- 2 cups chicken broth
- 9 oz. Fresh cheese tortellini
- Spinach optional
- Red pepper flakes optional
Instructions
- In a Dutch oven heat the olive oil on medium high and add the chicken. Cook the chicken until golden brown on both sides and cooked through the center to 165 degrees, about 8 to 10 minutes depending on the thickness of the piece of chicken.
- Remove the chicken from the pot and place on a plate to rest.
- Add the garlic to the pot and toss. Do not burn!
- Add the butter to the pot stirring constantly until the butter melts. Add the flour, salt and pepper. Whisk the flour into the butter until a thick roux forms.
- Cook about 3 minutes while whisking until lump free, thick and creamy. Be sure to scrape the bottom of the pot and along the edges well so the thick rue has dissolved. Bring to a boil until thickened.
- Slowly add the milk, half and half, or heavy whipping cream to the pot whisking constantly until the liquids have combined and the sauce is thick and creamy.
- Add the shredded parmesan cheese ¼ cup at a time while whisking until each addition has melted into the broth.
- Once the cheese has melted into the broth whisk the chicken broth into the pot and bring to a boil, occasionally whisking. While waiting for it to come to a boil shred the chicken into bite size pieces.
- Next, add the tortellini, shredded chicken, spinach if using, and red pepper flakes to the pot. Stir to combine. Bring the pot to a simmer and cook until all ingredients are piping hot.
- Serve in a bowl with a slice crusty bread.
Video
Recipe Expert Tips
- boneless skinless chicken: I like to use white meat chicken. You can also use boneless skinless chicken thighs to make this recipe.
- olive oil to keep the chicken from sticking to the Dutch oven pot while you brown it.
- salt and ground black pepper
- minced garlic: you can use fresh garlic if you have it or jarred minced garlic works just as well.
- all purpose unbleached flour
- 2 cups of half and half, whole milk or heavy whipping cream can be used to make the Alfredo sauce. I've used whole milk for this recipe.
- finely shredded real Parmesan cheese: there is no substitution when it comes to making an Alfredo sauce with Parmesan cheese. Powdered Parmesan cheese in a can will make the Alfredo sauce grainy. Use a block of real Parmesan cheese for the best flavor and results for this recipe.
- low sodium chicken broth
- Fresh cheese tortellini: frozen tortellini may be used in place of fresh tortellini. You should cook the frozen tortellini following the package directions. Do not over cook frozen tortellini for the best flavor and texture of the cheese filled pasta.
- fresh spinach leaves: optional
- red pepper flakes adds a little touch of spice to this soup and is also and optional ingredient.
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