Mom’s Chicken Alfredo Tortellini Soup
Mom’s Chicken Alfredo Tortellini Soup
Creamy, hearty, full of veggies and chicken, Mom’s Chicken Alfredo Tortellini Soup is one of our family favorites, and I hope it becomes one of yours, too!
What’s special about this recipe?
The week after I had my first son, my mom made me this soup for the first time. Did anyone else have meals in the first few weeks postpartum that tasted absolutely out of this world? There were a few for me, and this soup was one of them.
The heartiness and the comfort flavors, served with crunchy garlic toast, really, it’s a great meal. My mom originally found the recipe here on The Slow Roasted Italian’s food blog. SO many good looking recipes on their blog that I want to try. Alright, back to the out-of-this-world Chicken Alfredo Tortellini Soup.
What is Chicken Alfredo Tortellini Soup?
This soup has the comfort food flavors of chicken noodle soup, with the heartiness of a pasta dish. The carrots, spinach, and onion give it a great mix of veggie flavors, while the chicken, bone broth, cream, and parmesan give it it’s belly-warming comfort. Chicken Alfredo Tortellini Soup is hearty, creamy, filling, and delicious!
Ingredients & Supplies
To make Mom’s Chicken Alfredo Tortellini Soup you’ll need the following ingredients:
- Butter
- Medium white or yellow onion
- Baby carrots
- Garlic
- Chicken breast, cooked and shredded
- Salt
- Pepper
- All-purpose flour
- Chicken bone broth
- Half and half
- Crushed red pepper flakes (optional)
- Fresh baby spinach
- Shredded parmesan cheese
- Cheese tortellini
- Garlic toast (see recipe)
To make this soup you’ll need the following supplies:
- Large soup pot with lid
- Chopping knife
- Cutting board
- Wooden spoon
- Kitchen Aid mixer (for shredding chicken)
- Medium size pot
Mom’s Chicken Alfredo Tortellini soup: Let’s get to it!
Bring a large pot of water to a boil. Add chicken breasts. Boil for 20-25 minutes until the center is no longer pink.
While the chicken cooks, dice the onion and slice the carrots.
Once the chicken is done cooking, set it aside and shred. Pour out the cooking water from the pot. Using the same pot over a medium heat melt the butter. Once melted, sauté the onions and carrots until transclucent (about 5 minutes). Add minced garlic, stir, and cook for about a minute.
Add the flour. Stir for about 2-3 minutes to cook out the floury taste.
Add the chicken broth, half and half, and spinach. Stir until the soup thickens slightly, about 5-7 minutes.
Add the shredded chicken, salt, pepper, and red pepper flakes (if using). Stir well. Cook for 8-10 minutes, stirring occasionally to bring the flavors together.
Prep the tortellini according to package instructions, and prep the garlic toast (see notes).
Add parmesan to the soup 1/2 cup at a time, stirring and allowing it to melt slowly.
Keep tortellini separate from the soup until ready to serve. To serve, put tortellini in bowl first, then ladel the soup over. Serve with Easy Garlic Toast.
Chicken Alfredo Tortellini Soup
Ingredients
- 2 tbsp butter
- 1 medium white or yellow onion, diced
- 4 ounces baby carrots, halved and sliced thin
- 2 cloves garlic, minced
- 1 pound chicken breast, cooked and shredded
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup all-purpose flour
- 4 cups *chicken bone broth
- 1 cup **half and half
- 1 tsp crushed red pepper flakes (optional)
- 2 ounces fresh baby spinach, chopped
- 2 cups shredded parmesan cheese
- 9 ounces cheese tortellini, cooked to package instructions
- Easy Garlic Toast (see recipe for how to make)
Instructions
- Bring a large pot of water to a boil. Add chicken breasts. Boil for 20-25 minutes until the center is no longer pink.
- While the chicken cooks, dice the onion and slice the carrots.
- Once the chicken is done cooking, set it aside and shred. Pour out the cooking water from the pot. Using the same pot over a medium heat melt the butter. Once melted, sauté the onions and carrots until transclucent (about 5 minutes). Add minced garlic, stir, and cook for about a minute.
- Add the flour. Stir for about 2-3 minutes to cook out the floury taste.
- Add the chicken broth, half and half, and spinach. Stir until the soup thickens slightly, about 5-7 minutes.
- Add the shredded chicken, salt, pepper, and red pepper flakes (if using). Stir well. Cook for 8-10 minutes, stirring occasionally to bring the flavors together.
- Prep the tortellini according to package instructions, and prep the garlic toast (see notes).
- Add parmesan to the soup 1/2 cup at a time, stirring and allowing it to melt slowly.
- Keep tortellini separate from the soup until ready to serve. To serve, put tortellini in bowl first, then ladel the soup over. Serve with Easy Garlic Toast.