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Chicken Alfredo Tortellini Soup Recipe

Chicken Alfredo Tortellini Soup
Source: Wishes n Dishes


  • 2 tbsp unsalted butter
  • ½ medium yellow onion, diced
  • 4 oz. baby carrots, sliced
  • 2 cloves garlic, minced
  • 1 lb. boneless, skinless chicken breasts, cut into bite-size cubes
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ cup all-purpose flour
  • 4 cups chicken stock
  • 1 cup half-and-half
  • 1 tsp crushed red pepper flakes
  • 9 oz. cheese tortellini, frozen or fresh
  • 2 cups freshly shredded Parmesan cheese
  • 2 oz. fresh baby spinach
8 servings


  • Heat a large pot or Dutch oven over medium-high heat; add butter and melt.
  • Add onion and carrots; cook until onions are translucent (3-4 minutes).
  • Add garlic and cook for 30 seconds or until fragrant.
  • Add chicken, salt, and pepper; stir to combine.
  • Cook for 3 minutes - you want just a little color on the chicken - stirring occasionally. The chicken will cook the rest of the way as the soup cooks.
  • Sprinkle flour over the chicken/veggies; stir to coat. Cook for 2-3 minutes.
  • Stir in chicken stock, half and half, and red pepper flakes. Cook until soup thickens (5-10 minutes).
  • Add tortellini to pot and cook until al dente, 5-7 minutes (if frozen, this will take longer).
  • Remove pot from heat. Sprinkle in half the cheese and stir until melted. Stir in the rest of the cheese and melt slowly.
  • Add more salt/pepper to taste. Pour into bowls and garnish with spinach. (You can also stir in the spinach while it's still in the pot. Enjoy!

Side Dishes

A recipe from Wishes n Dishes

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