Chicken Alfredo Soup is a simple and quick recipe for a warm and yummy “comfort-food” soup with the delicious twist of adding Alfredo sauce!
Chicken Alfredo Soup takes one of my favorite meals of all time (soup) and gives it a whole new dimension – I’m so glad I came up with this recipe to add to my collection.
I love the simplicity and the warm, comforting flavors soup offers. I did our weekly grocery shopping at our local Kroger store and immediately upon entering I noticed that something was a little different. From the employee’s attire to the decorative displays and the music floating through the speakers- there was a distinct Italian theme. If you haven’t shopped there recently, you’ll have to stop by because they’re featuring some unique and delicious products as part of their Taste of Italy® program! We love Italian cuisine, so I immediately began thinking about a Tuscan-inspired meal for dinner that night.
Instead of serving the traditional Alfredo pasta, I really wanted to make it into a soup. I found some Bertolli Mushroom Alfredo and tossed a few other items in my cart and headed home to make dinner. It was super easy to make and I love how fast it came together. Why I haven’t I used Alfredo for soup before? The flavor of the Bertolli sauce was incredible! It shouldn’t surprise me- it won the 2015 Chef’s Best® Taste Award! We all loved it and I’ll be making it again for sure.
This is a sponsored conversation written by me on behalf of Bertolli®. The opinions and text are all mine.
Chicken Alfredo Soup
- 1 15-oz jar Bertolli Mushroom Alfredo sauce
- 1/3 cup diced sweet onion
- 2 TBSP butter
- 28 oz chicken broth (two 14.5 oz cans, or 3 1/2 cups)
- 1 cup frozen peas
- 1 cup uncooked small shells pasta (or a similar type of pasta)
- 1/2 cup diced cooked chicken
- 1 TBSP cornstarch
- grated Parmesan cheese, for topping
- Add butter and onion to a medium saucepan over medium heat. Cook about 5 minutes, until onions are translucent and soft.
- Add in all but 1/4 cup of the broth, the frozen peas and the pasta. Increase the heat to medium-high and bring to a boil. Cover, reduce heat to simmer and cook for 10 minutes.
- Add in Bertolli Mushroom Alfredo sauce and the chicken. Cook an additional 10 minutes.
- Mix the remaining 1/4 cup of broth with the 1 TBSP cornstarch until smooth. Stir into soup.
- Serve topped with grated Parmesan cheese.
If you enjoy this Chicken Alfredo Soup, be sure to check out a few of our other favorite dinner recipes!
- Best Homemade Chicken Strips
- Cheesy Meatball Bites
- Best Crockpot Beef Stew
- Best Steak Marinade
- BBQ Chicken Bacon Pineapple Kabobs
I purchased my Bertolli Mushroom Alfredo Sauce at our local Kroger store. The Taste of Italy® program they’re featuring right now is fun- I was able to pick up some amazing Tuscan-inspired products to go with our Alfredo soup. The entire dinner was delicious! There were so many flavors of Bertolli Alfredo to choose from as well- I had a hard time deciding between the Garlic Alfredo and the Mushroom Alfredo. This soup is so versatile though- the Mushroom was amazing, I imagine the Garlic would be just as good! 
Ingredients
- 1 15- oz jar Bertolli Mushroom Alfredo sauce
- 1/3 cup diced sweet onion
- 2 TBSP butter
- 28 oz chicken broth two 14.5 oz cans, or 3 1/2 cups
- 1 cup frozen peas
- 1 cup uncooked small shells pasta or a similar type of pasta
- 1/2 cup diced cooked chicken
- 1 TBSP cornstarch
- grated Parmesan cheese for topping
Instructions
- Add butter and onion to a medium saucepan over medium heat. Cook about 5 minutes, until onions are translucent and soft. Add in all but 1/4 cup of the broth, the frozen peas and the pasta. Increase the heat to medium-high and bring to a boil. Cover, reduce heat to simmer and cook for 10 minutes.
- Add in all but 1/4 cup of the broth, the frozen peas and the pasta. Increase the heat to medium-high and bring to a boil. Cover, reduce heat to simmer and cook for 10 minutes.
- Add in Bertolli Mushroom Alfredo sauce and the chicken. Cook an additional 10 minutes.
- Mix the remaining 1/4 cup of broth with the 1 TBSP cornstarch until smooth. Stir into soup. Serve topped with grated Parmesan cheese.
This is a sponsored conversation written by me on behalf of Bertolli®. The opinions and text are all mine.
Ellie says
Loved this! Made it in 2017 as you did with a couple of additions and changes: extra peas, broccoli florets, a tablespoon of Better than Bouillon roasted garlic flavor, basically the entire shredded rotisserie chickens (skin removed) instead of just a half cup, and double the noodles. We added a bit more broth to compensate for the extra ingredients and then had enough soup for the work week for both of us! It was better for us than just doubling the recipe, because we don’t need that much extra and we like thicker soup.
Jessica says
Sounds amazing! Glad it worked out so well for you!
Stan kujawa says
The instructions do not say when to add uncooked pasta? Do you cook separately? Do you cook in broth? What and when?
Jessica says
Hi again Stan- please go back and read the instructions. You add the pasta in step 2. 🙂
Stan kujawa says
Please add directions
Jessica says
Hi Stan- the directions are there… I’m confused as to what you’re asking for!
Diana says
No, adding the pasta is not in step 2. It’s not in any of the steps. Now I’m waiting for the pasta to cook, but I can’t boil the soup to cook it as the soup will curdle. Not having this for dinner tonight.
Jessica says
It actually is in step 2… it’s been there forever.
Donna says
Directions to add the pasta are listed in step 2 of the first recipe in the post…. but it is NOT listed if you use the jump to recipe button.
Jessica says
Fixed it- sorry about that!
Christine says
Can’t wait to make this! I’m going to add garlic in mine.
Alison says
Sounds like an excellent idea Christine!