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Chicken Alfredo Tortellini Soup
Chicken Alfredo Tortellini Soup is a bowl full of comfort. Wonderfully creamy and rich and full of spinach, Parmesan cheese, and garlic.
Course
Soup
Cuisine
American
Keyword
chicken, tortellini
Prep Time
15
minutes
minutes
Cook Time
17
minutes
minutes
Total Time
32
minutes
minutes
Servings
6
Equipment
Dutch Oven
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.
Notes
Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs.
Nutrition
Calories:
559
kcal
|
Carbohydrates:
32
g
|
Protein:
30
g
|
Fat:
35
g
|
Saturated Fat:
19
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.2
g
|
Cholesterol:
140
mg
|
Sodium:
1680
mg
|
Potassium:
466
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
4453
IU
|
Vitamin C:
7
mg
|
Calcium:
420
mg
|
Iron:
2
mg