Chicken Alfredo Tortellini Soup

         Everyone likes a nice warm bowl of soup on a chilly evening. This Chicken Alfredo Tortellini Soup is just what you need when it comes to staying warm.

You are probably wondering what the difference is between Chicken Alfredo and Chicken Alfredo Tortellini Soup. There is not much difference at all.

With this soup recipe I have added some baby spinach and also sauteed some onions and sliced half  carrots to this to give it a little extra filling for you.

            The tortellini that I used was a simple cheese tortellini. When you are searching for comfort on a cold winter evening, this is the soup to make and the whole family will leave the table smiling.

Frequently Asked Questions:

            Can I substitute thighs instead of the Chicken breast?

Certainly! If you prefer the dark meat of the chicken instead of the white feel free to do so. You could also use some white and some dark meat.

            Can I add other vegetables?

Adding broccoli will make a wonderful Broccoli Chicken Alfredo soup and also add in some of those wonderful vitamins that come from broccoli.

            What if I like the soup creamier?

If you want to make the soup even creamier than it is, add in an extra handful of the cheese and let it melt. As it melts slowly it will add thickness and creaminess to the soup.

            How do I store this?

Place the soup into an airtight container and place it in the refrigerator for up to 5 days. You could also place it in the freezer for up to 6 months.

            How do I reheat this soup?

I always place it in a pan on the stove. I will add a little more milk or heavy cream to loosen the soup up and reheat it completely.

What do you need to make Chicken Alfredo Tortellini Soup

            2 tbsp butter, unsalted

            1 small yellow onion, diced

            4 ounces of sliced baby carrots, cut lengthwise and then slice into pieces like half circles

            2 clove garlic, freshly minced

            1 pound chicken breasts, boneless and skinless (can use dark meat or a combination of both)

            ½ tsp ground black pepper

            1 tsp salt

            4 cups Chicken Stock

            1 cup heavy cream

            ¼ cup flour, all purpose is fine

            1 tsp red pepper flakes

            8 to 9 ounces of Cheese Tortellini

            2 cups fresh baby spinach

How to make Chicken Alfredo Tortellini Soup

FIRST STEP:

Warm a large pot over medium heat and let it get warm

Add the butter to the pan and let it melt

Toss in the onions and carrots and saute until the carrots begin to soften and the onion is translucent

Add the minced garlic and saute for 1 more minute

Add in the Chicken, salt and pepper and let cook until the chicken has begun to brown on the edges

a)

b)

SECOND STEP:

Sprinkle the flour over the chicken and the vegetables and stir to coat everything

Continue to cook for for 2 to 3 minutes

THIRD STEP:

Add the chicken stock, the heavy cream and the red pepper flakes

Cook for 5 to 10 minutes, this is when the soup begins to thicken

Add in the Tortellini and cook until it is al dente, fresh will take about 5 to 7 minutes, frozen tortellini will take longer

FOURTH STEP:

Remove the pot from the heat and sprinkle a handful of cheese over the soup and then stir

a)

b)

Once that has melted, add another handful of cheese and allow it to slowly melt before stirring it

Stir in the spinach just before serving, save a little spinach to use as a garnish on top of each bowl.

YAY!

Enjoy!

YUM!