Easy Chicken Alfredo Soup takes a best-loved pasta dish and turns it into a soup! It’s still creamy and delicious!!
Everyone loves a good Chicken alfredo in our house. We’ve put a spin on it by turning it into Chicken alfredo pizza and Zucchini chicken alfredo roll ups, and now we’ve turned it into a deliciously creamy easy Chicken Alfredo Soup!
A favorite dinner in soup form!
This Easy Chicken Alfredo Soup fits under easy, yummy, and definitely under the unique category!
Its all the great flavors of your favorite Chicken Alfredo recipe, mixed up in a creamy, warm soup. Does it get any better than that? I think not. 😉
We’ve always loved Chicken Alfredo for dinner but were excited to try a recipe for a soup version.
Yes, we know – we are mildly obsessed with soup recipes in the fall so why not turn one of our favorite dinner recipes into one of our new, favorite soup recipes? This particular recipe was simple and perfect to enjoy during the cooler months. With the pasta/chicken/Alfredo flavors, it’s hard not to like this soup!
If you love simple soups that are packed full of flavor, we highly suggest try this recipe. It’s hearty and so delicious.
Easy Chicken Alfredo Soup
CHICKEN. In a hot skillet add olive oil and cook chicken for 6 minutes on each side, or until cooked through. Season with salt and pepper and set aside to cool.
BROTH. Melt butter in a large pot over medium-high heat. Sauté onion until translucent (about 2 min). Add garlic and cook until fragrant. Add flour and whisk 2-3 minutes, until golden. Add chicken broth and half/half. Let simmer 15 minutes, until thickened.
PASTA. Add tortellini to pot and cook 10 minutes, until al dente. Add diced chicken and season with crushed red pepper flakes, salt, and pepper. Garnish with basil. Serve warm.
Tips + Storing Info
Tortellini and Tortelloni are so similar that it’s hard to tell the difference. Tortellini is about 2 grams smaller and are commonly used in soups and other broth based dishes. Whereas, the larger tortelloni are typically served in sauces. Tortellini are filled with cheese, vegetables or meats. Tortelloni are typically filled with cheese or vegetables. In this soup we recommend using a cheese tortellini.
Easily add veggies to this soup. If you want to add broccoli florets or maybe even bite sized pieces of asparagus, I would suggest steaming them first then adding them to the soup when it has finished cooking. Some other variation ideas include adding some spice with crushed red pepper flakes, add extra flavor with bacon bits, or use different pasta such as bow tie, penne, or egg noodles.
STORE the soup in the fridge for 2-3 days or in the freezer for up to 3 months. Once the soup has cooled, divide it into individual serving sizes, or, if you have a lot left over, store it in one large container and save for another meal.
FREEZE the soup after letting it cool completely and placing it in freezer safe bags. It is recommended that you don’t freeze the tortellinis because it doesn’t do well in the freezer. When ready to eat the leftovers let it thaw in the fridge and then rewarm it on the stove!
REHEAT chicken alfredo soup low and slow, especially if the soup has been frozen. Stir frequently over low heat allowing the cream to incorporate into the soup. It may also help to add a little fresh cream as you are reheating the soup.
For more yummy chicken soup recipes, check out:
- Chicken Noodle Soup
- Chicken Gnocchi Soup
- Healthy Chicken Tortilla Soup
- Chicken and Potato Florentine Soup
- Lemon Chicken Orzo Soup
Chicken Alfredo Soup Recipe
Ingredients
- 2 tbsp butter
- 1 lb chicken breasts
- salt and pepper
- 1 large onion diced
- 3 tsp minced garlic
- 1/4 cup all-purpose flour
- 4 cup low-sodium chicken broth
- 1 cup half & half
- 9 oz cheese tortellini
- 1 tsp crushed red pepper flakes
- fresh basil for garnish
- shredded Parmesan cheese
Instructions
- In a hot skillet add olive oil and cook chicken for 6 minutes on each side, or until cooked through. Season with salt and pepper and set aside to cool.
- Melt butter in a large pot over medium-high heat. Sauté onion until translucent (about 2 min). Add garlic and cook until fragrant. Add flour and whisk 2-3 minutes, until golden. Add chicken broth and half/half. Let simmer 15 minutes, until thickened.
- Add tortellini to pot and cook 10 minutes, until al dente. Add diced chicken and season with crushed red pepper flakes, salt, and pepper. Garnish with basil. Serve warm.
Adapted from www.delish.com
Please tell me what is that 1 cup half and half? Thanks.
On this soup could you substitute penne pasta for the tortellini? Or would that alter the flavor too much?
No, you totally could 🙂
When do I add the diced onions?
This is a contender for my favorite soup! It’s everything I love all together
When do you add the parm?
We like to add it on top of the soup when serving. So yummy!!