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Chicken Alfredo Tortellini Soup

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This creamy Chicken Alfredo Tortellini Soup combines the rich flavors of classic Alfredo sauce with tender chicken, cheese-filled tortellini, and fresh spinach. It’s a comforting and hearty dish that’s perfect for chilly nights and easy enough for a weeknight dinner.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1/2 medium yellow onion, diced
  • 4 ounces baby carrots, halved lengthwise and sliced into half-moons
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cut into bite-size cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 4 cups reduced-sodium chicken stock
  • 1 cup half-and-half
  • 1 teaspoon crushed red pepper flakes
  • 9 ounces cheese tortellini, frozen or fresh
  • 2 cups freshly shredded Parmesan cheese
  • 2 ounces fresh baby spinach

Instructions

Warm a large pot over medium-high heat. Once hot, add the butter and let it melt. Stir in the diced onion and carrots, cooking until the onions become translucent, about 3 minutes.

Add the minced garlic and cook for 30 seconds, then add the cubed chicken, salt, and black pepper. Cook for about 3 minutes, stirring occasionally, to slightly brown the chicken.

Sprinkle the flour over the chicken and vegetables, stirring to coat everything evenly. Cook for 2-3 minutes to remove the raw flour taste.

Slowly pour in the chicken stock and half-and-half, stirring well. Add the crushed red pepper flakes and bring the soup to a gentle simmer. Let it cook for 5-10 minutes, allowing the soup to thicken slightly.

Add the cheese tortellini and cook according to package directions, about 5-7 minutes for frozen tortellini (less for fresh), until al dente.

Remove the pot from the heat and gradually stir in the shredded Parmesan cheese until fully melted and smooth.

Taste the soup and adjust the seasoning with additional salt and pepper, if needed.

Gently stir in the fresh baby spinach just before serving, allowing the residual heat to wilt the leaves.

Notes

  • For extra creaminess, replace half-and-half with heavy cream.
  • If you prefer a lighter version, swap out half-and-half for whole milk.
  • Serve with crusty bread or garlic toast for an even heartier meal.
  • Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the tortellini.

Find it online: https://richspoon.com/chicken-alfredo-tortellini-soup/