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
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!
Notes
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.