Chicken Alfredo Tortellini Soup 🍲🧄🧀

“Creamy, Cheesy, and Loaded with Flavor!”

This Chicken Alfredo Tortellini Soup combines the rich, comforting flavors of Alfredo sauce with tender chicken, hearty tortellini, and a creamy broth. It’s an indulgent yet easy-to-make soup that’s perfect for any day of the week.

Ingredients

For the Soup Base:

• 2 tablespoons unsalted butter – For sautéing.
• 1 tablespoon olive oil – Prevents the butter from burning.
• 1 medium onion, finely diced – Sweetens and deepens the flavor.
• 3 garlic cloves, minced – For that signature Alfredo aroma.
• 2 tablespoons all-purpose flour – Thickens the broth.
• 4 cups chicken broth – The foundation of the soup.
• 2 cups whole milk – Adds creaminess.
• 1 cup heavy cream – For richness.
• 1/2 cup grated Parmesan cheese – The key Alfredo ingredient.
• Salt and black pepper, to taste

For the Add-Ins:

• 2 cups cooked, shredded chicken (rotisserie works great!)
• 12 oz refrigerated cheese tortellini – Hearty and satisfying.
• 1 cup fresh spinach or kale, chopped – Adds nutrition and color.
• 1/2 teaspoon Italian seasoning – For a herby touch.
• 1/4 teaspoon red pepper flakes (optional) – For a little kick.

For Garnish:

• Chopped fresh parsley – For brightness.
• Extra Parmesan cheese – Because more cheese is always better.
• Crusty bread or garlic toast – For dipping.

How to Make Chicken Alfredo Tortellini Soup

Step 1: Sauté the Aromatics

1. Heat the butter and olive oil in a large pot over medium heat.
2. Add the onion and sauté for 3–4 minutes until softened.
3. Stir in the garlic and cook for another minute, until fragrant.

Step 2: Make the Creamy Base

1. Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1–2 minutes to eliminate the raw flour taste.
2. Slowly whisk in the chicken broth, ensuring no lumps form.
3. Stir in the milk, heavy cream, and Parmesan cheese. Simmer gently until the cheese melts and the soup thickens slightly.

Step 3: Add Chicken and Tortellini

1. Stir in the shredded chicken, tortellini, Italian seasoning, and red pepper flakes (if using).
2. Simmer for 5–7 minutes, or until the tortellini is tender and cooked through.

Step 4: Add the Greens

1. Stir in the spinach or kale and let it wilt for 1–2 minutes.

Step 5: Serve and Garnish

1. Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan cheese.
2. Serve hot with crusty bread or garlic toast on the side.

Why You’ll Love This Recipe

• Creamy and Comforting: A warm bowl of indulgence for chilly days.
• Family-Friendly: Perfectly cheesy and hearty, kids and adults will love it.
• One-Pot Wonder: Easy to make with minimal cleanup.
• Customizable: Add mushrooms, sun-dried tomatoes, or swap spinach for kale.

Pro Tips for Success

1. Use Fresh Tortellini: Refrigerated tortellini cooks quickly and has great flavor.
2. Don’t Boil the Cream: Heat gently to prevent curdling and maintain a silky texture.
3. Freshly Grated Cheese: Parmesan melts better and tastes more vibrant than pre-shredded.

This Chicken Alfredo Tortellini Soup is the perfect mix of creamy, cheesy, and hearty, making it a family favorite for dinner or a comforting treat after a long day. Enjoy! 🍲✨🧀🥬