Chicken Alfredo Tortellini Soup Recipe

If you’re looking for a quick and comforting meal, Chicken Alfredo Tortellini Soup might just be the answer. This recipe combines tender tortellini, juicy chicken, and fresh spinach in a creamy broth. In just 20-30 minutes, you can serve a hearty dish that satisfies your hunger and warms you up. Curious about how to make it? Let’s break down the steps and ingredients needed to create this delicious soup.

Why You’ll Love This Recipe

When you try this Chicken Alfredo Tortellini Soup, you’ll quickly see why it’s a favorite among many home cooks. The flavor profile is incredibly rich and creamy, thanks to the half and half or single cream.

You’ll enjoy the explosion of taste from the aromatic herbs, veggies, pillowy tortellini, and nutty Parmesan. Balanced spices like Italian seasoning and red chili flakes add depth, making each spoonful satisfying.

Plus, it’s packed with nutritious ingredients like fresh spinach and lean chicken, keeping it lighter while still being comforting. This soup is super easy to make in one pot, minimizing cleanup, and it cooks in just 20-30 minutes, making it a perfect weeknight meal. One pot required makes this recipe even more appealing for busy home cooks.

History

Tortellini has a fascinating history that traces back to Italy, particularly the Emilia-Romagna region. Both Bologna and Modena claim to be its birthplace, adding to its allure.

A legend suggests tortellini was inspired by the shape of Venus’ navel, which adds a touch of romance to its origin. The first recorded recipe appeared in the 14th century, but earlier accounts date back to 1112.

Traditionally made from egg pasta, tortellini is filled with minced meats like pork and prosciutto, often seasoned with nutmeg and Parmesan cheese. Authentic, local ingredients are emphasized in traditional recipes, showcasing the dish’s roots.

Over time, the dish has evolved, leading to various fillings and serving styles, such as in broth or with ragù.

Today, tortellini is celebrated in festivals, showcasing its cultural significance.

Recipe

Ingredients:
– Unsalted butter (3 tablespoons)
– Reduced-fat butter (2 tablespoons)
– Olive oil (1 tablespoon)
– Onion
– Carrots
– Broccoli
– Garlic
– Celery
– Garlic powder
– Italian seasoning
– Kosher salt
– Black pepper
– Crushed red pepper flakes
– Chicken stock (5 cups)
– Alfredo sauce (1 jar)
– Heavy cream (2 cups)
– Fat-free sour cream (1 cup)
– Half and half (1 cup)
– Parmesan cheese (2 cups)
– Cheese tortellini
– Baby spinach (optional)

Cooking 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. If desired, mix in the half and half and baby spinach, letting the spinach wilt into the soup.
Finally, stir in the Parmesan cheese until melted and adjust the seasoning to taste. For an extra creamy finish, mix in the fat-free sour cream before serving.

For best results, be sure to taste and adjust the seasonings throughout the cooking process. This dish is a perfect way to enjoy traditional alfredo flavors in a comforting soup.

This soup can be stored in an airtight container in the fridge for 3 to 4 days, or you can freeze it without tortellini and spinach for up to two months. When reheating, you may need to add a splash more chicken stock or cream to restore its creamy consistency. Enjoy your delicious Chicken Alfredo Tortellini Soup!

Final Thoughts

As you wrap up your cooking adventure with Chicken Alfredo Tortellini Soup, remember that this dish isn’t just about flavor; it’s also about comfort and convenience. With a calorie content of 319 per cup, it offers a satisfying blend of macronutrients, providing 36% of your daily protein needs. Additionally, this soup is a good source of potassium, which can help support your overall health. Stir frequently while cooking to prevent clumps, and consider using fresh herbs to enhance flavor. If you want a lighter version, try reduced-fat ingredients. This soup is perfect for busy nights, as it cooks in one pot and can be stored for up to seven days. Don’t forget to serve it hot, topped with parmesan cheese, for an even more delicious experience. Enjoy your cozy bowl of soup!

FAQ

After enjoying your cozy bowl of Chicken Alfredo Tortellini Soup, you might’ve some questions.

Most recipes take about 30-40 minutes to prepare and serve 6-8 people. You can cook the chicken right in the pot or use pre-cooked, shredded chicken.

For the base, sauté onions, carrots, and celery. To avoid lumps, whisk flour into butter before adding cream. Chicken broth can be replaced with vegetable stock if desired.

When cooking tortellini, aim for al dente texture; overcooking can make it mushy. If you’re looking for lighter options, consider using reduced-fat cream or lower-calorie ingredients.

Store leftovers in the fridge for 3-4 days, but freeze without tortellini to maintain texture. Reheat slowly on medium heat, and enjoy with crusty bread or garlic toast!