There’s something magical about a bowl of Chicken Alfredo Soup with Tortellini. It’s the perfect blend of rich, creamy Alfredo sauce and tender, savory chicken, all enveloped in a warm, comforting broth. The addition of tortellini adds a delightful, hearty twist that makes this soup a meal in itself.
Whether you’re looking for a cozy weeknight dinner or a dish to impress guests, this soup is sure to satisfy. Let’s dive into this delightful recipe and discover how to bring this delicious dish to life in your own kitchen.
How To Make Chicken Alfredo Soup With Tortellini?
Recipe Overview
Recipe Time: 45 minutes
Course: Main Course
Cuisine: American/Italian
Yield: 6 servings
Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle for serving
Ingredients
- 1 cup Alfredo sauce (store-bought or homemade)
- 4 cups chicken broth
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon Cajun seasoning – optional for spice
- 1 pound chicken breast, diced
- 12 ounces frozen carrots – the bagged microwavable kind
- 2 cups tortellini (fresh or frozen)
- 1 cup shredded Parmesan cheese
- 1 cup baby spinach leaves
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 1 cup heavy cream
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
Prepare The Ingredients
Dice the chicken breast into bite-sized pieces. Finely chop the onion and mince the garlic.
Cook The Chicken
In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until it’s no longer pink, about 5-7 minutes. Remove the chicken from the pot and set it aside.
Sauté The Aromatics
In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
Add Seasonings And Broth
Sprinkle the Italian seasoning and Cajun seasoning (if using) over the onions and garlic. Pour in the chicken broth and bring the mixture to a boil.
Cook The Tortellini And Carrots
Add the tortellini and microwaved frozen carrots to the boiling broth. Cook according to the tortellini package instructions, usually 5-7 minutes for fresh tortellini or 8-10 minutes for frozen.
Incorporate The Chicken And Alfredo Sauce
Return the cooked chicken to the pot. Stir in the Alfredo sauce and heavy cream. Allow the soup to simmer for about 5 minutes, letting all the flavors meld together.
Add Cheese And Spinach
Stir in the shredded Parmesan cheese until it’s melted and the soup is creamy. Add the baby spinach leaves, stirring until they wilt into the soup, about 2-3 minutes.
Season And Serve
Taste the soup and season with salt and pepper as needed. Ladle the soup into bowls and garnish with chopped parsley if desired. Enjoy your comforting and creamy Chicken Alfredo Soup with Tortellini!
Nutrition Facts Of Chicken Alfredo Soup With Tortellini
- Calories: 410
- Protein: 27 g
- Carbohydrates: 30 g
- Fat: 22 g
- Fiber: 2 g
- Sugar: 3 g
Serving Suggestions Of Chicken Alfredo Soup With Tortellini
Garlic Bread: Serve with a side of crispy garlic bread for dipping.
Side Salad: A fresh green salad with a light vinaigrette pairs perfectly with the rich flavors of the soup.
Crackers: A handful of your favorite crackers can add a nice crunch.
Tips And Variations Of Chicken Alfredo Soup With Tortellini
Tips
For a thicker soup, you can reduce the amount of chicken broth or add a bit more Alfredo sauce.
If you like a bit of heat, try adding a pinch of red pepper flakes.
Variations
Vegetarian Option: Substitute the chicken with sautéed mushrooms for a vegetarian version.
Different Pasta: Swap tortellini for another pasta like ravioli or even a small shell pasta.
Homemade Alfredo Sauce: For a richer flavor, use homemade Alfredo sauce instead of store-bought.
Special Note
If you’re making this soup ahead of time, it’s best to cook the tortellini just before serving to avoid them becoming mushy. You can store the soup and cook the pasta fresh when you’re ready to eat.
Conclusion
I hope you enjoy making and eating this Chicken Alfredo Soup with Tortellini as much as I do! It’s a comforting, creamy dish that’s perfect for a cozy dinner. Let me know how it turns out and if you have any favorite variations or tips of your own! Happy cooking!
Feel free to tweak any details based on your personal style or preferences. I’m excited for you to share this delicious recipe with your readers!
Chicken Alfredo Soup With Tortellini
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle for serving
Ingredients Â
1 cup Alfredo sauce (store-bought or homemade)
4 cups chicken broth
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon Cajun seasoning – optional for spice
1 pound chicken breast, diced
12 ounces frozen carrots – the bagged microwavable kind
2 cups tortellini (fresh or frozen)
1 cup shredded Parmesan cheese
1 cup baby spinach leaves
1 medium onion, finely chopped
2 tablespoons olive oil
1 cup heavy cream
Salt and pepper to taste
Optional: chopped parsley for garnish
InstructionsÂ
Prepare The Ingredients
- Dice the chicken breast into bite-sized pieces. Finely chop the onion and mince the garlic.
Cook The Chicken
- In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until it’s no longer pink, about 5-7 minutes. Remove the chicken from the pot and set it aside.
Sauté The Aromatics
- In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
Add Seasonings And Broth
- Sprinkle the Italian seasoning and Cajun seasoning (if using) over the onions and garlic. Pour in the chicken broth and bring the mixture to a boil.
Cook The Tortellini And Carrots
- Add the tortellini and microwaved frozen carrots to the boiling broth. Cook according to the tortellini package instructions, usually 5-7 minutes for fresh tortellini or 8-10 minutes for frozen.
Incorporate The Chicken And Alfredo Sauce
- Return the cooked chicken to the pot. Stir in the Alfredo sauce and heavy cream. Allow the soup to simmer for about 5 minutes, letting all the flavors meld together.
Add Cheese And Spinach
- Stir in the shredded Parmesan cheese until it’s melted and the soup is creamy. Add the baby spinach leaves, stirring until they wilt into the soup, about 2-3 minutes.
Season And Serve
- Taste the soup and season with salt and pepper as needed. Ladle the soup into bowls and garnish with chopped parsley if desired. Enjoy your comforting and creamy Chicken Alfredo Soup with Tortellini!
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.