Velvety Chicken Alfredo Tortellini Soup

Indulge in the ultimate comfort food experience with this incredibly rich and satisfying Creamy Tortellini Chicken Alfredo Soup. If you’re a devotee of luscious cream sauces and classic Alfredo, prepare to fall in love with this wholesome, one-pot wonder. Perfectly blending hearty tortellini, tender chicken, and a medley of fresh vegetables in a decadent homemade Alfredo base, this soup is not just a meal; it’s a comforting embrace in a bowl. Ideal for bustling weeknight dinners or efficient meal prepping, its robust flavors and creamy texture ensure a delightful culinary journey.

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My culinary journey led me to create this exceptional soup out of a simple desire: a love for pasta that reheats beautifully. As a dedicated meal prepper, I constantly seek quick, easy, and delicious meals that can be enjoyed throughout the week without compromising quality or flavor. Traditional pasta dishes, while delightful fresh, often lose their charm and texture when reheated. Transforming my favorite Alfredo flavors into a creamy, comforting soup was the perfect solution, ensuring every spoonful is as delicious the next day as it is fresh off the stove. This dish embodies convenience and gourmet taste, making it a staple in any kitchen.

What Type of Pasta to Use

For this delightful soup, my go-to pasta is tortellini, and for good reason! Its small, ring-shaped structure is perfect for bite-sized consumption, aligning with the goal of any great soup. Tortellini, a type of filled pasta originating from Emilia-Romagna, Italy, is crafted from egg and pasta dough, bearing a charming resemblance to miniature dumplings. Traditionally, these exquisite pasta pieces are filled with flavorful pork and served in a rich, savory broth, but modern variations often include cheese, meat, or spinach, offering a versatile base for countless dishes.

You’ll typically find tortellini in the refrigerated or frozen sections of your grocery store, offering convenience and a consistently fresh taste. Don’t hesitate to ask your grocer for its exact location if you can’t spot it!

While tortellini is my top recommendation for its ideal size and texture in this creamy soup, feel free to unleash your culinary creativity! This recipe is incredibly adaptable, and you can substitute tortellini with various other pasta types or even omit pasta entirely if you prefer. Here are some fantastic alternatives to consider:

• Ravioli: Larger filled pasta, offering a heartier bite.
• Lasagna Noodles (broken into pieces): Adds a unique texture and absorbs the sauce beautifully.
• Zucchini Noodles: A wonderful low-carb, gluten-free option for a lighter soup.
• Agnolotti: Similar to ravioli but typically smaller and often filled with roasted meat.
• Capelletti: Another small, filled pasta, often resembling a small hat.

No matter your choice, ensure the pasta is cooked al dente before adding it to the soup to prevent it from becoming mushy, especially if you plan to reheat leftovers.

The Secret to Perfect Pasta: Salting the Water

A fundamental rule in pasta preparation, often overlooked, is to generously salt your pasta cooking water. This isn’t just a minor detail; it’s crucial for imparting flavor directly into the pasta itself. While pasta doesn’t absorb a significant amount of the salt, the seasoning it does take in makes a world of difference in the final taste of your dish. Think of it as seasoning the pasta from the inside out. Properly salted water also helps prevent the pasta from becoming sticky and slimy, ensuring each piece is separate and perfectly textured. For a large pot of water, I typically add about a tablespoon of salt, ensuring the water tastes “like the ocean” – a common chef’s tip for perfectly seasoned pasta.

Choosing the Best Chicken for Your Alfredo Soup

The beauty of this Creamy Tortellini Chicken Alfredo Soup lies in its versatility, especially when it comes to the chicken component. You have several excellent choices, each bringing a slightly different texture and flavor profile to your soup. Whether you prefer to cook from scratch or take a shortcut, the end result will be delicious.

• Boneless, Skinless Chicken Breasts: This is my preferred choice for this one-pot recipe. Chicken breasts are leaner than thighs and cook quickly when cubed, making them ideal for sautéing directly in the soup pot. Their mild flavor allows the rich Alfredo sauce to shine, and their firm texture holds up well in the soup.
• Boneless, Skinless Chicken Thighs: If you’re seeking a juicier, richer chicken flavor, thighs are an excellent alternative. They have a higher fat content, which contributes to their tenderness and robust taste. The cooking time will be similar to breasts when cubed.
• Fully Cooked Rotisserie Chicken: For ultimate convenience, a store-bought rotisserie chicken is a game-changer. Simply shred or cube the cooked chicken and add it to the soup towards the end of the cooking process to warm through. This saves a significant amount of prep and cooking time, making it perfect for those super busy evenings.
• Store-Bought Cooked Chicken: Similar to rotisserie chicken, pre-cooked chicken strips or pieces can be a time-saving option. Just ensure they are unseasoned or lightly seasoned to complement the Alfredo flavors.

When using raw chicken, I recommend cubing it into ½-1 inch pieces for even cooking. Sautéing the chicken directly in your soup pot not only simplifies cleanup but also builds a fantastic flavor base for the vegetables and sauce that follow.

How to Make Creamy Tortellini Chicken Alfredo Soup

Crafting this luscious soup is surprisingly simple, especially since it’s designed as a convenient one-pot meal. Follow these steps for a rich and comforting dish:

1. **Cook the Tortellini:** Begin by cooking your tortellini according to the package directions. Remember the golden rule: generously salt the water for flavorful pasta! While the tortellini simmers, take this time to chop and prepare all your vegetables and chicken, ensuring everything is ready for the next steps.
2. **Prepare the Chicken:** In a large pot or a Dutch oven, heat 1 teaspoon of olive oil over medium-high heat. Add your cubed chicken (breasts or thighs) and season generously with Italian Seasoning, salt, and pepper. Cook for about 5-6 minutes, or until the chicken is fully cooked through and lightly browned on all sides. Remove the cooked chicken from the pot and set it aside. This step builds flavor by creating fond at the bottom of the pot.
3. **Sauté the Aromatics:** Add 1 tablespoon of unsalted butter to the same pot. Once melted, add the chopped celery, carrots, onions, and minced garlic. Sauté these vegetables until they become translucent and fragrant, typically 5-7 minutes. This process softens the vegetables and extracts their sweet, savory aromas, forming the base of your soup’s rich flavor.
4. **Build the Creamy Base:** Reduce the heat to medium-low. Add the softened cream cheese to the pot. Stir continuously until the cream cheese has completely melted and is smoothly incorporated with the sautéed vegetables.
5. **Incorporate Cheese and Broth:** Stir in the shredded Parmesan Reggiano cheese until it melts into the cream cheese mixture. Gradually pour in the chicken broth, stirring constantly to create a smooth, creamy sauce. Continue to stir until the sauce is well combined and begins to thicken slightly. Taste the sauce and adjust seasonings (salt, pepper, or a pinch more Italian seasoning) as needed.
6. **Combine All Ingredients:** Return the cooked chicken to the pot. Add the cooked tortellini and the steamed or cooked broccoli (if using) to the soup. Stir gently to ensure all ingredients are well distributed and coated in the creamy sauce.
7. **Simmer to Perfection:** Lower the heat to low, cover the pot, and let the soup simmer for 10-15 minutes. This allows the flavors to meld beautifully and the sauce to fully incorporate with the pasta and chicken.
8. **Serve and Enjoy:** Remove the soup from the heat and let it cool slightly before serving. Garnish with fresh parsley or additional Parmesan cheese if desired.

Selecting the Ideal Pot for Your One-Pot Wonder

One of the many joys of this Creamy Tortellini Chicken Alfredo Soup is its one-pot preparation, which significantly simplifies cleanup. To truly embrace this method, your choice of pot is crucial. I am a huge proponent of using a 7-quart Dutch oven. Its ample size is perfect for accommodating all the ingredients, from sautéing the chicken and vegetables to simmering the rich sauce and cooking the pasta. The heavy construction of a Dutch oven ensures even heat distribution, which is vital for preventing hot spots and ensuring everything cooks uniformly. It also retains heat exceptionally well, keeping your soup warm longer. If you’re committed to the one-pot philosophy, invest in a good quality, large pot that can handle medium-high heat for browning and maintain a gentle simmer for building flavor.

Mastering the Perfect Sauce Thickness

The hallmark of a truly great Alfredo soup is its luxuriously creamy and perfectly thickened sauce. In this recipe, the cream cheese plays a starring role in achieving that desired consistency. For optimal results, it is absolutely essential to use **softened cream cheese**. If you attempt to melt cold cream cheese straight from the fridge, it will take an unnecessarily long time to dissolve and may result in a lumpy sauce. Always allow your cream cheese to come to room temperature for at least 30 minutes, or gently microwave it for 15-20 seconds until it’s pliable and smooth, before adding it to your sauce.

Even with softened cream cheese, the thickness of your sauce can vary slightly depending on the brand of cream cheese, the type of broth, and how long you simmer it. Here’s how to troubleshoot:

• **If your sauce is too thin:** Don’t panic! Simply create a quick slurry. In a small bowl, whisk together 1 tablespoon of all-purpose flour with 1 tablespoon of cold water until smooth. Gradually add this slurry mixture to your simmering cream sauce, stirring continuously. The sauce will begin to thicken beautifully within a few minutes. Continue adding and stirring until you reach your desired consistency.
• **If your sauce is too thick:** This is an easy fix! Simply thin it out by stirring in additional chicken broth, one tablespoon at a time, until it reaches your preferred consistency.

Always taste and adjust seasonings as you go, ensuring the flavor is as perfect as the texture.

Storage and Meal Prep: How Long Will it Last?

This Creamy Tortellini Chicken Alfredo Soup is a fantastic candidate for meal prepping. Once prepared, allow the soup to cool completely before transferring it to an airtight container. Stored properly in the refrigerator, the soup will remain fresh and delicious for 3-4 days. Its flavors tend to meld even more beautifully overnight, often tasting even better the next day.

When reheating, gently warm the soup on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much in the fridge, you can add a splash of chicken broth or a little milk/cream to restore its original creamy consistency. Avoid overheating, as this can sometimes cause the dairy components to separate.

Freezing Your Alfredo Soup: Tips for Best Results

Yes, you can absolutely freeze this delicious soup for future enjoyment! Freezing allows you to extend its shelf life and have a comforting meal ready whenever you need it. I highly recommend using freezer molds from Amazon, which are excellent for freezing soup in individual portions. This makes thawing and reheating much more convenient, as you can simply grab a single serving.

A key consideration when freezing creamy soups with dairy, like this Alfredo soup, is that you might notice some separation when you defrost and reheat it. This is a common occurrence with dairy-based sauces due to the emulsion breaking during the freezing and thawing process. To mitigate this:

• **Stir Vigorously:** When reheating, stir the soup vigorously over low heat. This often helps to reincorporate the separated components and restore most of the creamy texture.
• **Add Fresh Dairy:** If the separation is significant, you can stir in a small amount of fresh cream or milk during reheating to help bring back that smooth, cohesive consistency.
• **Consider Freezing Without Pasta (Optional):** For the absolute best texture, some prefer to freeze the creamy base without the cooked tortellini. You can then cook fresh tortellini and add it to the reheated soup. However, for convenience, freezing with the pasta works perfectly fine, just expect the pasta to be a bit softer upon reheating.

Ensure the soup is completely cool before freezing, and store it in airtight, freezer-safe containers for up to 2-3 months.

Perfect Pairings: What to Serve with Chicken Alfredo Soup

This Creamy Tortellini Chicken Alfredo Soup is a meal in itself, but a few thoughtful accompaniments can elevate your dining experience, adding texture, freshness, and balance to the rich, creamy flavors. Consider pairing it with:

• **Crusty Garlic Bread or Focaccia:** Perfect for soaking up every last drop of that incredible Alfredo sauce.
• **A Light Green Salad:** A crisp salad with a tangy vinaigrette offers a refreshing contrast to the richness of the soup. Think simple mixed greens, or try one of these fantastic recipes:
  • Broccoli Salad with Bacon
  • Hot Girl Summer Salad
  • Avocado Egg Salad Cups
  • Cold Green Bean Salad
• **Roasted Vegetables:** Simple roasted asparagus or green beans can add a fresh, earthy element.

More Comforting Soup Recipes to Try

If you loved this Creamy Tortellini Chicken Alfredo Soup, you’re in for a treat! Our collection features a wide array of comforting and flavorful soup recipes, perfect for any occasion. Explore these delicious options to warm your soul and satisfy your cravings:

• Roasted Creamy Poblano Soup
• Slow Cooker Crockpot Cheeseburger Soup
• Ham and Vegetable Soup
• Creamy Pumpkin Soup with Canned Pumpkin
• Chicken Lasagna Soup
• Sweet Potato Soup
• Chicken Florentine Soup
• Leftover Turkey Wild Rice Soup
• Slow Cooker Crockpot Chicken Taco Soup
• Instant Pot Chicken Ramen Soup
• Buffalo Chicken Soup
• Crockpot Slow Cooker Broccoli Cheese Soup
• Rotisserie Chicken Noodle Soup

You may also enjoy our Pizza Soup, Lasagna Soup, Bread Bowl Soup, and Slow Cooker Chicken Pot Pie.

Creamy Chicken Alfredo Soup with Tortellini

By Brandi Crawford

If you are a cream sauce and alfredo fan you are going to love this Creamy Tortellini Chicken Alfredo Soup. This one-pot meal is made with a homemade sauce and packed with a few vegetables making it perfect for meal prep and weeknight dinners.

5 from 1 vote

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Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins

Course: dinner, lunch

Cuisine: American, Italian

Servings: 8 cups

Equipment

• Cast Iron Dutch Oven
• Freezer Soup Molds

Ingredients

Chicken

• 1 teaspoon olive oil
• 1-1 ½ pounds boneless skinless chicken breasts (Cut into ½-1 inch cubes.)
• 1 ½ teaspoons Italian Seasoning
• Salt and pepper to taste

Alfredo Soup

• 2-3 cups tortellini pasta (I use 2 cups, use 3 for thick soup.)
• 1 tablespoon unsalted butter
• ½ cup chopped onions (I used white onions.)
• ½ cup chopped carrots
• ½ cup chopped celery
• 3 garlic cloves (Minced)
• 4 oz cream cheese
• ½ cup shredded Parmesan Reggiano cheese
• 2 cups chicken broth
• Salt and pepper to taste
• 3-4 cups cooked or steamed broccoli (Optional)

Instructions

1. Cook the tortellini according to the instructions on the packaging. Prep your vegetables and chicken while the tortellini cooks.
2. Place a large pot or Dutch oven on medium-high heat with 1 teaspoon of olive oil. Add the chicken cubes and season with Italian Seasoning, salt, and pepper to taste. Cook for 5-6 minutes until fully cooked through on both sides. Remove the chicken and set it aside.
3. Add the butter to the pot. Once melted, add the celery, carrots, onions, and garlic to the pot. Sauté until the veggies are translucent and fragrant.
4. Add in the softened cream cheese. Stir until the cream cheese has melted.
5. Add in the Parmesan Reggiano and stir. Pour in the broth and stir. The sauce will get creamy. Taste the sauce repeatedly and add additional spices or salt if necessary. See notes for how to thicken the sauce if you want it really thick.
6. Add the cooked chicken, broccoli, and tortellini to the pot and stir.
7. Lower the heat to low and simmer for 10-15 minutes until the sauce is well incorporated.
8. Cool before serving.

Notes

• You can use any type of pasta you wish or omit it.
• I’m a huge fan of making this a one-pot recipe. I go for this 7-quart Dutch oven. It’s large enough to cook the pasta in and it can withstand higher heat for sautéing the vegetables and chicken. If you want to make this using one pot, grab one that’s large enough and retains heat well.
• As always, feel free to use a store-bought alfredo sauce if that’s your preference and you want to save some time.
• You can soften the cream cheese at room temperature or place in the microwave for 15-20 seconds or until softened.
• The cream cheese does a great job of thickening the sauce. Be sure to use softened cream cheese. It will take a long time to melt down cold cream cheese if you toss it in straight from the fridge. Soften it at room temperature or in the microwave for 15-20 seconds prior to adding it to your cream sauce.
• You can substitute chicken breasts for boneless, skinless chicken thighs with no change to the cooking time.
• You can also use a cooked rotisserie chicken. Chop your chicken into cubes and a little time is saved.
• If you find your sauce is too thin (the brand of cream cheese you use matters), combine 1 tablespoon of all-purpose flour along with 1 tablespoon of water in a small bowl to create a slurry. Add the slurry mixture to the cream sauce and stir until it thickens.
• If your sauce is too thick or if you like additional sauce, you can thin it out with additional broth.

Nutrition Information

Serving: 1 cup

Calories: 325 kcal

Carbohydrates: 19 g

Protein: 31 g

Fat: 13 g

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.