Sunday, January 7, 2018

Chicken Alfredo Tortellini Soup (With VIDEO)

Chicken Alfredo Tortellini Soup is like your favorite chicken Alfredo recipe with vegetables in a rich and velvety soup. It is warm and comforting and utterly happy-dance inducing!




Tender chunks of chicken, pasta and fresh veggies in a thick and creamy Parmesan cheese soup is utterly life changing! It’s like the best Alfredo pasta transformed into a scrumptious bowl full of warm hugs.

One bite is enough to make me do the happy dance. The soup all starts by building layers of flavor. Then you create an unbelievably rich Alfredo cream soup right on top of the sautéed vegetables and browned chicken. I add a pinch of red pepper flakes, because I love a little heat. And the pasta . . . I have a little bit of a tortellini thing. I guess you may have noticed. It’s the perfect quick-cooking pasta, is amazing in everything and is stuffed with cheese. Yep, that was a no-brainer!

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Helpful Tips to make Chicken Alfredo Tortellini Soup:

  • To reheat cream or cheese soup, warm it in a pot on the stove top over low heat, stirring frequently. Add milk to loosen the soup. Cheese- or milk-based soups need to be warmed slowly to prevent them from separating or having a grainy texture.

What you will need to make Chicken Alfredo Tortellini Soup:


Enjoy!

With love from our simple kitchen to yours. 


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See how easy this Chicken Alfredo Tortellini Soup is to make. Watch the video!!!





Yield: 8

Chicken Alfredo Tortellini Soup

Chicken Alfredo Tortellini Soup is like your favorite chicken Alfredo recipe with vegetables in a rich and velvety soup. It is warm and comforting and utterly happy-dance inducing!
prep time: 10 minscook time: 20 minstotal time: 30 mins

Ingredients

  • 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

  1. Warm a large pot over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, add the butter and let it melt. Add the onion and carrots. Cook the vegetables until the onions are translucent, about 3 minutes. Add the garlic and cook for 30 seconds.
  2. Then add the chicken, salt and pepper. Stir to combine. Cook for 3 minutes, just to get a little color on the chicken, stirring occasionally. Don’t worry about the chicken being cooked through, because we are going to continue cooking it.
  3. Sprinkle the flour over the chicken and veggies. Stir to coat everything and continue cooking for 2 to 3 minutes to cook out the floury taste. Stir in the chicken stock, half-and-half and red pepper flakes. Continue cooking until the soup thickens, 5 to 10 minutes.
  4. Add the tortellini to the pot and cook until al dente (has a bite to it), 5 to 7 minutes (frozen takes longer). Remove the pot from the heat. Sprinkle a handful of cheese over the soup and stir. Once it has melted into the soup, add another handful. Slowly melting the cheese will give the soup a smooth consistency. Taste for seasoning and add salt and pepper as necessary. Pour into
    bowls and garnish with the spinach.

DONNA'S NOTES

  1. To reheat cream or cheese soup, warm it in a pot on the stove top over low heat, stirring frequently. Add milk to loosen the soup. Cheese- or milk-based soups need to be warmed slowly to prevent them from separating or having a grainy texture.













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14 comments:

  1. When do you add the spinach in?

    ReplyDelete
    Replies
    1. It says to garnish with spinach. I would think right before serving.

      Delete
  2. This was amazing. I also added mushrooms and about 2x as much spinach. I also added a little hot sauce to give it more of a kick. Honestly, I think I might like it even more without the pasta. Thanks for sharing :)

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianJanuary 24, 2018 at 7:08 AM

      Thanks so much Ashley! We are so happy you enjoyed it!!

      Delete
  3. Totally making this! Looks yummy...

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianJanuary 24, 2018 at 7:08 AM

      Awesome! Enjoy and let us know how it goes!

      Delete
  4. Can this be made without chicken? Would I need to reduce the amount of liquid used?

    ReplyDelete
    Replies
    1. Yes, just eliminate the chicken. Enjoy and let us know how it goes!

      Delete
  5. I also made it with extra spinach and mushrooms, it was so good!

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianJanuary 29, 2018 at 2:14 PM

      We are so happy you enjoyed it!!!

      Delete
  6. Replies
    1. I have not tested that, it should work. My only question would be the liquid. Keep a close eye on it and add more as necessary. ENjoy!

      Delete
  7. Instead of spinach, can I put in broccoli?

    ReplyDelete
    Replies
    1. That would be fabulous! Add thawed frozen broccoli florets about 5 minute before cook time is complete and continue cooking until broccoli is warmed through. Enjoy and let us know how it goes.

      Delete

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