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chicken Alfredo soup in a large Dutch oven pot

Creamy Chicken Alfredo Soup

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.
Course dinner, lunch
Cuisine American, Italian
Keyword cheesy chicken alfredo soup, chicken alfredo soup, chicken alfredo tortellini soup
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 cups
Calories 325kcal



Alfredo Soup

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


  • Cook the tortellini in accordance with the instructions on the packaging. Prep your vegetables and chicken while the tortellini cooks.
  • 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.
  • Add the butter to the pot. Once melted, add the celery, carrots, onions, and garlic to the pot. Saute until the veggies are translucent and fragrant.
  • Add in the softened cream cheese. Stir until the cream cheese has melted.
  • 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.
  • Add the cooked chicken, broccoli, and tortellini to the pot and stir.
  • Lower the heat to lower and simmer for 10-15 minutes until the sauce is well incorporated.
  • Cool before serving.


  • 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 withhold higher heat for sauteeing 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 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 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.


Serving: 1cup | Calories: 325kcal | Carbohydrates: 19g | Protein: 31g | Fat: 13g