Chicken Tortellini Soup Recipe

An easy one-pot Chicken Alfredo Tortellini Soup will warm you up on a cold day! It combines Chicken Alfredo with tortellini in a creamy broth.  

– 1 tablespoon olive oil – ½ cup onion  – 1 pound about 2 boneless, skinless chicken breasts, cubed – ½ cup carrot  – ½ cup celery  – 1 teaspoon garlic  – 6 cups chicken broth – 1 cup heavy cream – 1 teaspoon dried thyme – ½ teaspoon dried oregano – 1 bay leaf – 9 ounces about 2 ½ cups refrigerated cheese-filled tortellini – Salt and pepper to taste



In a large pot, heat olive oil on medium. Add chopped onions and sauté for 2-3 minutes until translucent.

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Diced chicken should be cooked in the pot for 5 minutes until no longer pink. Add the carrot and celery and cook for 2-3 minutes to soften. 

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Add minced garlic and cook 1 minute. Add chicken broth, heavy cream, dried thyme, oregano, and bay leaf. 

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After a gentle boil, reduce the heat and simmer the soup for 10-15 minutes until the vegetables are tender and the chicken is cooked. 

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After the tortellini has been cooking for the final five to ten minutes, add it. To a tender state, cook.

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