Chicken Alfredo Tortellini Soup (With Video)
Chicken Alfredo Tortellini Soup is like your favorite chicken Alfredo recipe with vegetables in a rich and velvety soup. It is warm and comforting and utterly happy-dance inducing!
Tender chunks of chicken, pasta and fresh veggies in a thick and creamy Parmesan cheese soup is utterly life changing! It’s like the best Alfredo pasta transformed into a scrumptious bowl full of warm hugs.
One bite is enough to make me do the happy dance. The soup all starts by building layers of flavor. Then you create an unbelievably rich Alfredo cream soup right on top of the sautéed vegetables and browned chicken. I add a pinch of red pepper flakes, because I love a little heat. And the pasta . . . I have a little bit of a tortellini thing. I guess you may have noticed. It’s the perfect quick-cooking pasta, is amazing in everything and is stuffed with cheese. Yep, that was a no-brainer!
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One of our most popular recipe types are soups and we could eat them everyday just because. So when we started putting this book together we knew Sensational Soups needed its own chapter!!!
🔥 "Sensational Soups" is just in time for soup season. With 10 amazing soup recipes it was really hard to choose a favorite. We included hearty soups and light soups. 8 recipes that are done in 30 minutes or less, 1 slow cooker recipe and one family favorite!
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Check out how easy our Chicken Alfredo Tortellini Soup is to make. Watch the video!!! Chicken Alfredo Tortellini Soup
from The Simple Kitchen Cookbook by Chad and Donna Elick
SERVES 8 | ACTIVE TIME 10 Min | TOTAL TIME 30 Min
2 tablespoons unsalted butter
1/2 medium yellow onion, diced
4 ounces baby carrots, halved lengthwise and sliced into half-moons
2 cloves garlic, minced
1 pound boneless skinless chicken breasts, cut into bite-size cubes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 cups reduced-sodium chicken stock
1 cup half-and-half
1 teaspoon crushed red pepper flakes
9 ounces cheese tortellini, frozen or fresh
2 cups freshly shredded Parmesan cheese
2 ounces fresh baby spinach
Warm a large pot over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, add the butter and let it melt. Add the onion and carrots. Cook the vegetables until the onions are translucent, about 3 minutes. Add the garlic and cook for 30 seconds.
Then add the chicken, salt and pepper. Stir to combine. Cook for 3 minutes, just to get a little color on the chicken, stirring occasionally. Don’t worry about the chicken being cooked through, because we are going to continue cooking it.
Sprinkle the flour over the chicken and veggies. Stir to coat everything and continue cooking for 2 to 3 minutes to cook out the floury taste. Stir in the chicken stock, half-and-half and red pepper flakes. Continue cooking until the soup thickens, 5 to 10 minutes.
Add the tortellini to the pot and cook until al dente (has a bite to it), 5 to 7 minutes (frozen takes longer). Remove the pot from the heat. Sprinkle a handful of cheese over the soup and stir. Once it has melted into the soup, add another handful. Slowly melting the cheese will give the soup a smooth consistency. Taste for seasoning and add salt and pepper as necessary. Pour into
bowls and garnish with the spinach.
DONNA’S SIMPLE KITCHEN TIP: To reheat cream or cheese soup, warm it in a pot on the stove top over low heat, stirring frequently. Add milk to loosen the soup. Cheese- or milk-based soups need to be warmed slowly to prevent them from separating or having a grainy texture.
Recipe developed by Donna Elick -
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