Chicken Tortellini Alfredo Soup
As the cold weather approaches, one of my favorite comfort foods is a warm bowl of soup. And what better way to satisfy your cravings than with a delicious Chicken Tortellini Alfredo Soup?
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This creamy chicken tortellini soup recipe is a delightful twist on classic chicken soup that combines the creamy richness of Alfredo sauce with tender chicken and cheesy tortellini pasta. This one-pot meal will become a favorite dinner recipe in your household, perfect for busy weeknights or leisurely weekend meals.
If you love this chicken alfredo tortellini soup recipe, then check out my other comfort soups, such as Slow Cooker Chicken and Wild Rice Soup or this Instant Pot Chicken Gnocchi Soup.
Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- Olive Oil: A little olive oil is key for cooking your veggies just right. It adds flavor and helps make the soup smooth and rich.
- Chicken Breast: Use skinless chicken breasts for lean protein. If you’re short on time, rotisserie chicken is a quick and easy substitute that still gives you tender meat.
- Onion and Red Bell Pepper: These veggies add both sweetness and a savory flavor. They also soften nicely, blending well with the creamy soup.
- Garlic: Fresh garlic adds a lot of great flavor. You can also use garlic powder if you want something milder.
- Chicken Broth: High-quality chicken broth gives your soup a tasty base that brings everything together.
- Heavy Cream and Parmesan Cheese: These make your soup creamy and indulgent. The Parmesan adds a cheesy richness that makes this soup comforting and delicious.
- Herbs and Seasonings: A mix of thyme, basil, salt, and pepper boosts the flavor. If you like a little kick, sprinkle in some red pepper flakes.
- Cheese tortellini: This small but mighty pasta adds texture and heartiness to the soup. It also cooks quickly.
How To Make Chicken Tortellini Alfredo Soup
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
Step 1: In a large pot over medium-high, cook the skinless chicken breasts until the chicken is cooked.
Step 2: Add the onion, red bell pepper, and fresh garlic cloves, cooking until they’re tender and fragrant.
Step 3: Pour in the chicken broth and bring to a boil.
Step 4: Reduce the heat and stir in the heavy cream, Parmesan cheese, thyme, basil, salt, and pepper, allowing the flavors to meld.
Step 5: Add the tortellini and cook according to the package instructions until tender, about 7-9 minutes.
Step 6: Stir in the cooked chicken and chopped spinach.
Storage
Storage – To store leftovers, transfer your soup to an airtight container and refrigerate for up to three days.
Freezing – While the soup’s creamy texture may change slightly upon freezing, it can still be frozen for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm your soup gently over low heat, stirring occasionally. If the soup feels too thick, add a splash of chicken stock or dairy products.
Wendy’s Tips
- Experiment with Seasonings: Feel free to add garlic powder or red pepper flakes for a unique twist.
- Customize with Vegetables: Include lots of veggies for added nutrition and texture—fresh spinach, tender vegetables, and even fresh tortellini are wonderful additions.
What To Serve With Chicken Tortellini Alfredo Soup
Crusty Bread: A slice of garlic bread or any frozen bread makes the perfect vehicle for soaking up the rich broth. You can also toast up this Sourdough Sandwich Bread.
Salad: A simple kitchen salad with fresh vegetables adds a refreshing contrast to the warmth of the soup. My favorite is this Cucumber Carrot Salad.
Cheese Plate: Pair your soup with a selection of cheeses for an elegant touch.
FAQs
Absolutely! Leftover chicken is a fantastic way to make use of what you have on hand, and it contributes a rich flavor to the soup.
Half cream or half whole milk can work in a pinch. Alternatively, cream cheese can add a nice richness to the soup.
Chicken Tortellini Alfredo Soup
Equipment
- large pot
- Ladle
- spatula
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, diced
- 1 medium onion chopped
- 1 Red Bell Pepper Diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- Salt and pepper to taste
- 9 oz cheese tortellini refrigerated
- 2 cups chopped spinach Fresh
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and keep warm.
- In the same pot, add the chopped onion and Red Pepper and cook until soft, about 4 minutes. Add the minced garlic and cook for another minute.
- Pour in the chicken broth and bring to a boil.
- Reduce the heat and add the heavy cream, Parmesan cheese, thyme, basil, salt, and pepper. Stir until the cheese is melted and the soup is smooth.
- Add the tortellini and cook according to the package instructions until tender, about 7-9 minutes.
- Stir in the cooked chicken and chopped spinach. Cook for another 2-3 minutes until the spinach is wilted.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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