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Easy Chicken Alfredo Tortellini Soup

Easy Chicken Alfredo Tortellini Soup

  • Author: Helen
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4 1x


A warming, hearty bowl of creamy Alfredo soup, with tender shredded chicken, umami mushrooms, nourishing spinach and your favourite variety of store-bought tortellini.

Serves 4.  Use the scaling buttons below to double or triple the quantity.


  • 60g (or 5 tbsp) butter
  • 200g (or 3.5 cups) mushrooms - thinly sliced
  • 4 garlic cloves - crushed
  • 16g (or 2 tbsp) flour
  • 200ml (or 2/3 cupsingle cream
  • 800ml (or 3.5 cup) chicken stock + more if needed
  • 40g (or 1.2 cup) Parmesan  - grated
  • 1/2 tsp ground nutmeg
  • 1/2 tsp black pepper + extra for serving
  • 250g (or 9oz) tortellini
  • 160g (or 6oz) spinach
  • 250g (or 1 x cup) cooked chicken - shredded (approx 2 legs)


  1. Place a pan on a high heat and add one-fifth of the butter. Add the mushrooms when the butter starts to sizzle and cook for a few minutes until they begin to brown and set aside.
  2. Reduce the pan to a low/medium heat and add the rest of the butter. Add the crushed garlic when the butter begins to sizzle and cook for a minute until fragrant.
  3. Stir in the flour to form a thick paste and pour in the chicken stock gradually, stirring continuously to get rid of any lumps. 
  4. Stir in the Cream, Parmesan, nutmeg and pepper.
  5. Increase the heat until the soup starts to simmer and add the tortellini and spinach. (Note 1 & 2)
  6. Stir in the cooked chicken and mushrooms and serve immediately.


  1. You should have enough liquid to cook the tortellini. However, if you are using a wide pan you might not and it's best to cook the tortellini separately, so it doesn't stick to the bottom. 
  2. Add a little extra stock to the soup if you find there isn't enough liquid after you have cooked the tortellini and spinach. 
  • Category: Pasta
  • Method: stove-top
  • Cuisine: Western

Keywords: Easy chicken Alfredo tortellini soup (with mushrooms & spinach)