Description
This Chicken Alfredo Tortellini Soup is the ultimate comfort food—creamy, cozy, and filled with cheese tortellini, tender chicken, fresh spinach, and hearty vegetables. A perfect winter meal ready in just 40 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 3-4 celery stalks, diced
- 1 lb (450 g) chicken breast, cut into 1-inch cubes
- 2 garlic cloves, crushed
- ½ tablespoon Italian seasoning mix
- ¼ teaspoon red chili flakes
- 5 cups (1.25 liters) chicken stock
- 1 cup (200 ml) half and half (single cream)
- ½ lb (250 g) fresh cheese tortellini
- 2 cups (75 g) baby spinach
- ⅓ cup (30 g) Parmesan, grated
- Salt and freshly ground black pepper to taste
Instructions
1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 6–7 minutes until softened.
2. Add chicken cubes to the pot and cook for 5–6 minutes until no longer pink on the outside.
3. Stir in crushed garlic, Italian seasoning, and red chili flakes. Cook for 1 minute.
4. Pour in chicken stock, scraping any bits from the bottom of the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add half and half, tortellini, and baby spinach. Stir well and simmer for 3–4 minutes or as directed on the tortellini package.
6. Stir in grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
7. Serve hot with extra Parmesan on top, if desired.
Notes
Use rotisserie chicken or pre-cooked chicken to save time.
Substitute heavy cream for a richer soup, or milk for a lighter version.
Fresh cheese tortellini cooks quickly—don’t overcook or it may fall apart.
Add mushrooms or peas for extra vegetables.
Best enjoyed immediately, but leftovers can be stored for up to 3 days in the refrigerator.