Chicken Alfredo Tortellini Soup Recipe

Introduction

Chicken Alfredo Tortellini Soup is a comforting and creamy dish that combines tender chicken, cheesy tortellini, and fresh spinach in a flavorful broth. This hearty soup is perfect for a cozy night in or when you want a satisfying meal with minimal effort.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 medium carrots, diced
• 3-4 celery stalks, diced
• 1 lb (450 g) chicken breast, cut into 1-inch cubes
• 2 garlic cloves, crushed
• ½ tablespoon Italian seasoning mix
• ¼ teaspoon red chili flakes
• 5 cups (1.25 liters) chicken stock
• 1 cup (200 ml) half and half (single cream)
• ½ lb (250 g) fresh cheese tortellini
• 2 cups (75 g) baby spinach
• ⅓ cup (30 g) Parmesan, grated
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery and sauté for 6-7 minutes until the vegetables are softened.
2. Step 2: Add the chicken cubes to the pot and cook for 5-6 minutes until the chicken is no longer pink on the outside.
3. Step 3: Stir in the crushed garlic cloves, Italian seasoning mix, and red chili flakes and cook for another minute.
4. Step 4: Pour in the chicken stock, scraping any bits off the bottom of the pot, then bring the soup to a boil. Lower the heat and allow the soup to simmer for about 10 minutes.
5. Step 5: Add the half and half, tortellini, and baby spinach to the pot. Stir well and simmer for 3-4 minutes or as directed on the pack of tortellini.
6. Step 6: Stir in the Parmesan cheese, then season the soup with salt and freshly ground black pepper to taste.
7. Step 7: Serve immediately with some extra freshly grated Parmesan on top if you like.

Tips & Variations

• For a richer flavor, use heavy cream instead of half and half.
• You can substitute fresh spinach with kale or Swiss chard for a different green.
• Add mushrooms along with the vegetables for extra earthiness.
• Use pre-cooked rotisserie chicken to save time on cooking the chicken.
• If you prefer a milder soup, reduce or omit the red chili flakes.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat, stirring occasionally. The tortellini may absorb some liquid, so add a little extra broth or water if the soup seems too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this soup?

Yes, frozen tortellini works well. Just adjust the cooking time according to the package instructions, usually adding a minute or two to the simmering step.

Is it possible to make this soup dairy-free?

To make it dairy-free, substitute the half and half with coconut milk or a dairy-free cream alternative, and use a dairy-free Parmesan substitute or nutritional yeast instead of Parmesan cheese.

Chicken Alfredo Tortellini Soup Recipe

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★★★★★

4.7 from 771 reviews

This comforting Chicken Alfredo Tortellini Soup combines tender chicken, fresh cheese tortellini, and baby spinach in a creamy, flavorful broth enriched with Parmesan cheese. Perfect for a cozy meal, this soup is hearty yet simple to prepare, simmered to bring out the best flavors and textures in every bite.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Sauté Base

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 medium carrots, diced
• 3–4 celery stalks, diced

Protein and Seasoning

• 1 lb (450 g) chicken breast, cut into 1-inch cubes
• 2 garlic cloves, crushed
• ½ tablespoon Italian seasoning mix
• ¼ teaspoon red chili flakes

Soup Base

• 5 cups (1.25 liters) chicken stock
• 1 cup (200 ml) half and half (single cream)

Other Ingredients

• ½ lb (250 g) fresh cheese tortellini
• 2 cups (75 g) baby spinach
• ⅓ cup (30 g) Parmesan, grated
• Salt and freshly ground black pepper to taste

Instructions

1. Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery and sauté for 6-7 minutes, stirring occasionally, until the vegetables are softened and aromatic.
2. Cook the Chicken: Add the cubed chicken breast to the pot and cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink on the outside and starts to brown slightly.
3. Add Aromatics and Seasonings: Stir in the crushed garlic cloves, Italian seasoning mix, and red chili flakes. Cook for another minute to release the flavors and aroma.
4. Simmer with Stock: Pour in the chicken stock, scraping up any browned bits from the bottom of the pot to incorporate flavor. Bring the soup to a boil, then reduce heat to low and let it simmer for about 10 minutes to meld the flavors and cook the chicken through.
5. Incorporate Cream and Tortellini: Add the half and half, fresh cheese tortellini, and baby spinach to the soup. Stir well and continue to simmer for 3-4 minutes or according to the tortellini package instructions until the pasta is tender and spinach is wilted.
6. Finish with Cheese and Seasoning: Stir in the grated Parmesan cheese until melted and combined. Season the soup with salt and freshly ground black pepper to taste.
7. Serve: Serve the soup immediately. Optionally, garnish with extra freshly grated Parmesan cheese for added richness.

Notes

• Use fresh cheese tortellini for the best texture and flavor; frozen or dried can be substituted but may affect cooking time.
• Adjust red chili flakes to your preferred spice level, or omit for a milder soup.
• For a richer soup, substitute half and half with heavy cream.
• Spinach can be replaced with kale or other leafy greens based on preference.
• This soup is best served fresh but can be stored in the refrigerator for up to 2 days; reheat gently to avoid overcooking the tortellini.

Keywords: Chicken Alfredo Soup, Tortellini Soup, Creamy Chicken Soup, Italian Soup, Easy Dinner, Comfort Food, Cheese Tortellini Recipes