chicken alfredo tortellini soup
Cozy Up with Creamy Chicken Alfredo Tortellini Soup! 🥣
Is there anything more comforting than a warm bowl of soup on a chilly evening? This Chicken Alfredo Tortellini Soup is the ultimate comfort food – rich, creamy, and packed with flavor! It’s surprisingly easy to make, perfect for a weeknight dinner, and guaranteed to become a family favorite. We’ve taken the classic Alfredo flavors and combined them with tender tortellini, hearty vegetables, and succulent chicken for a soup that’s both satisfying and delicious.
This isn’t your average soup! The combination of the creamy Alfredo sauce, the bite of red pepper flakes, and the freshness of optional spinach creates a symphony of flavors in every spoonful. It’s a step up from your usual soup routine, but still simple enough for even the busiest of cooks.
What makes this soup special?
- Creamy Dreamy Texture: The combination of Alfredo sauce, heavy cream, half and half, and sour cream creates an unbelievably creamy texture.
- Flavorful Foundation: Sautéed onions, carrots, celery, and garlic build a delicious base for the soup.
- Hearty & Filling: Tortellini and chicken add substance, making this a complete meal.
- Customizable: Add spinach or other vegetables to boost the nutritional value and tailor the soup to your preferences.
Tips for the Best Soup:
- Don’t overcook the tortellini: They should be al dente – slightly firm to the bite.
- Adjust the seasoning: Taste as you go and add more salt, pepper, or red pepper flakes to suit your preference.
- Use quality ingredients: The better the ingredients, the better the soup will taste!
- Garnish generously: A sprinkle of Parmesan cheese adds a final touch of flavor and visual appeal.
Frequently Asked Questions:
Q: Can I use a different type of pasta?
A: While tortellini is highly recommended for its shape and texture, you could substitute other small pasta shapes like ditalini or small shells.
Q: Can I make this soup ahead of time?
A: It’s best enjoyed fresh, but you can make the soup base (vegetables and sauce) a day ahead and add the tortellini and spinach just before serving.
Q: Is it possible to make this soup lighter?
A: You can reduce the amount of heavy cream and half and half, or substitute with milk. However, this will affect the creaminess of the soup.
Q: Can I add other vegetables?
A: Absolutely! Feel free to add mushrooms, zucchini, or other vegetables you enjoy.
Q: What kind of chicken should I use?
A: Rotisserie chicken works great for convenience, or you can use cooked chicken breast or thighs. You can also cook the chicken directly in the soup.
Get ready to warm up with a bowl of this incredible Chicken Alfredo Tortellini Soup! It’s the perfect meal for a cozy night in.
Chicken Alfredo Tortellini Soup
Ingredients
- 2 tbsp Unsalted Butter
- 2 tbsp Reduced-Fat Butter
- 1 cup Chopped Onions
- 1 cup Sliced Carrots
- 1 cup Broccoli Florets
- 1 cup Chopped Celery
- 2 cloves Minced Garlic
- 1 tsp Garlic Powder
- 1 tsp Italian Seasoning
- 1 tsp Kosher Salt
- 0.5 tsp Black Pepper
- 0.25 tsp Crushed Red Pepper Flakes
- 5 cups Chicken Stock
- 1 jar Alfredo Sauce
- 2 cups Heavy Cream
- 1 cup Fat-Free Sour Cream
- 1 cup Half and Half
- 2 cups Grated Parmesan Cheese
- 1 package Cheese Tortellini
- 5 cups Baby Spinach Optional
Instructions
- In a large pot, melt the unsalted butter and reduced-fat butter over medium heat. Add chopped onions, carrots, and broccoli, and sauté until the vegetables are softened.
- In a separate bowl, cook additional onions in the microwave, then sauté with minced garlic until fragrant.
- Heat the olive oil in the pot and add the sautéed onion, carrots, and celery, stirring until softened.
- Stir in the cooked chicken and let it heat through. If using raw chicken, add it to the pot and cook until no longer pink.
- Season the mixture with garlic powder, Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes to taste.
- Whisk in flour to thicken, then gradually add the heavy cream and chicken stock, stirring consistently.
- Pour in the Alfredo sauce and bring the mixture to a boil, allowing it to thicken slightly.
- Add the cheese tortellini to the pot and cook until al dente, usually around 5-7 minutes.
- Stir in the half and half and sour cream.
- If desired, stir in the baby spinach until wilted.
- Serve immediately, garnished with grated Parmesan cheese.
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