Chicken Alfredo Tortellini Soup
A favorite meal in soup form! This super creamy chicken alfredo soup is pure comfort and will surely become a hit at the dinner table. It's an easy meal, full of flavor, and perfect for a cold night!
Ingredients
- 2 tbsp oil (I use avodaco oil)
- 4 chicken breasts, cut into bite-size pieces.
- 2 tbsp butter
- 1 onion, diced
- 2 ½ tsp garlic, minced (fresh or jarred)
- ¼ cup flour
- 4 cups low sodium chicken broth
- 1 cup half and half or cereal cream
- 3 cups refrigerated cheese tortellini
- ½ tsp crushed red pepper flakes (optional)
- ½ tsp pepper
- ¾ tsp salt
- 2 cups shredded parmesan cheese
- 2 cups baby spinach
Instructions
- Cut chicken breasts into bite-size pieces.
- Add 2 tbsp of oil (I use avocado oil) to a large non-stick pan and preheat the pan over medium-high heat.
- Once the pan is hot, add the chicken and spread them around in a single layer. Season them with salt and pepper and cook the chicken for about 3-4 minutes on each side. Chicken is done once it is no longer pink and slightly browned on both sides. Keep in mind that chicken will continue cooking inside the soup so you don't want to overcook it. Once done, remove the chicken from the pan and set it aside.
- In a large pot, melt the butter over medium-high heat. Saute the onions over medium heat until they become translucent.
- Add the garlic and saute for 30 seconds, long enough to become fragrant.
- Wisk in the flour and, stirring constantly, let cook for 2 minutes to remove the raw flour taste.
- Add the chicken broth and cream. Also add the chicken pieces, red pepper flakes, salt, and pepper. (If using regular chicken broth then you may want to skip on the extra salt). Let simmer for 10-15 minutes until the sauce thickens.
- Add in your cheese tortellini and cook for 8-10 minutes, until al dente.
- Stir in the parmesan cheese until completely melted. Add the spinach and stir until wilted.
- Serve and Enjoy!
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