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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.

Ingredients

Scale

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

Find it online: https://bakedbylisa.com/chicken-alfredo-tortellini-soup-recipe/