Chicken Alfredo Tortellini Soup

This warm and easy soup is my version of a recipe I found on the Kate in the Kitchen blog. The original recipe used fresh chicken and vegetables, frozen tortellini, and stock. I replaced those ingredients with what I had on hand and added a bit of garlic. It was scrumptious. Next time, I’m thinking of making it, and then transferring it to the crockpot for a few hours so that the flavors deepen a bit. It’s going to make a nice warm treat once the days get a bit chillier.


  • Now with the oregano showing12 oz bag mirepoix blend frozen vegetables (carrots, celery, and onion)
  • 1 13 oz can chunk chicken breast, drained
  • 6 cups chicken stock (or 6 cups water and 6 chicken bouillon cubes)
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp granulated garlic
  • Salt and pepper, to taste
  • 1 8 oz bag cheese-filled tortellini
  • 1 8 oz jar prepared Alfredo sauce


  1. Spray large dutch oven or soup pot with nonstick cooking spray.
  2. Saute mirepoix in olive oil until soft.
  3. Stir in basil, oregano, and garlic.
  4. Add canned chicken.
  5. Add stock and bring to a boil, stirring occasionally.
  6. Add tortellini and cook until tender, about 15 minutes, stirring occasionally.
  7. Stir in Alfredo sauce and allow to simmer 5 to 10 minutes.
  8. Serve with grated Parmesan and bacon bits garnish, if desired.

Time Required: 30 minutes

Servings: 4