Chicken Alfredo Tortellini Soup is a bowl full of comfort. Wonderfully creamy and rich and full of spinach, Parmesan cheese, and garlic. It’s a great recipe for chilly days.
How To Serve Chicken Alfredo Tortellini Soup
This hearty soup is filling enough to be a one pot meal but it also goes great with some crusty bread or Mini Foccacia and a garden salad with Creamy Italian Dressing.
Variations
- Add more spice. Add extra crushed red pepper flakes or a pinch of cayenne pepper to make this soup spicier.
- Use kale instead of baby spinach.
- Add some broccoli when you add the tortellini.
- Add some peas when you add the tortellini.
Chicken
I typically use rotisserie chicken for this recipe but you can use any leftover chicken or you can poach, saute, slow cook, or bake some chicken.
Lots of Garlic Flavor
I like to use a combination of fresh garlic and garlic powder for maximum garlic flavor.
How To Make Chicken Alfredo Tortellini Soup
(More detailed instructions in recipe card below.)
- Saute the onion, carrots, and garlic in butter. Add the seasonings.
- Add flour and cook 1 minute. Add the chicken broth and heavy cream. Simmer 5 to 8 minutes.
- Add tortellini. Cook 3 minutes. Add spinach and chicken and then Parmesan cheese.
It’s as easy as that!
Recipe Tip
Do not overcook the tortellini or it will get mushy in texture. It will continue to cook even after you remove the soup from the heat.
Storage
Leftovers will keep for 3 to 4 days in an airtight container in the refrigerator but the tortellini tends to soak up the liquid over time. You can add a little milk or cream to the leftovers when you reheat them.
More Creamy Soup Recipes
- Chicken Pot Pie Soup
- Cheesy Ham and Potato Chowder
- Easy Bacon and Potato Soup
- Jalapeno Popper Corn Chowder
- Slow Cooker Creamy Chicken Wild Rice Soup
Chicken Alfredo Tortellini Soup
Equipment
Ingredients
- 3 tablespoons butter
- 1 large carrot, peeled, halved lengthwise and cut into half-moon shapes
- ½ medium onion, diced
- 2 garlic cloves, minced
- ¾ teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 (9-ounce) package cheese tortellini
- 2 cups cooked, shredded chicken
- 3 ounces baby spinach
- 2 cups freshly shredded Parmesan cheese
Instructions
- Melt butter in a Dutch oven over medium heat. Add carrots and onion and cook 3 to 4 minutes.Add garlic and cook 30 seconds.
- Stir in Italian seasoning, salt, garlic powder, crushed red pepper flakes and black pepper.
- Sprinkle flour over carrots and onion. Cook and stir for 1 minute.
- Gradually whisk in the chicken broth. Then whisk in the heavy cream.Simmer 5 to 8 minutes.
- Add tortellini and cook 3 minutes.
- Stir in spinach and chicken.
- Turn heat to low and stir in Parmesan cheese a handful at a time.Serve.
