Description
Comforting chicken alfredo tortellini soup blends Italian pasta and creamy sauce in a hearty one-pot marvel. Rich flavors and tender ingredients create a luxurious meal you’ll savor from first spoonful to last bite.
Ingredients
Scale
Protein:
- 1 pound boneless skinless chicken breasts, cut into bite-size cubes
Pasta and Dairy:
- 9 ounces cheese tortellini, frozen or fresh
- 2 cups freshly shredded Parmesan cheese
- 1 cup half-and-half
Vegetables and Seasonings:
- 1/2 medium yellow onion, diced
- 4 ounces baby carrots, halved lengthwise and sliced into half-moons
- 2 cloves garlic, minced
- 2 ounces fresh baby spinach
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon crushed red pepper flakes
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
- 4 cups reduced-sodium chicken stock
Instructions
- Heat a spacious pot to medium-high, melt butter, then sauté onions and carrots until translucent, approximately 3 minutes.
- Introduce minced garlic, quickly stir for 30 seconds, then add chicken, seasoning with salt and pepper, browning for 3 minutes.
- Dust flour over the protein and vegetables, thoroughly coating and stirring to eliminate raw flour taste, cooking for 2-3 minutes.
- Pour in chicken stock, half-and-half, and red pepper flakes, allowing mixture to simmer and thicken for 5-10 minutes.
- Gently incorporate tortellini, cooking until tender – approximately 5-7 minutes for frozen varieties, slightly less for fresh pasta.
- Remove pot from heat, gradually fold in Parmesan cheese, stirring until completely melted and creating a smooth consistency.
- Evaluate seasoning, adjusting salt and pepper to personal preference.
- Finish by delicately garnishing with fresh baby spinach leaves before serving hot.
- Total preparation requires approximately 30 minutes, with 10 minutes prep and 20 minutes cooking time.
Notes
- Create a vegetarian version by swapping chicken with plant-based protein like tofu or white beans for a hearty alternative.
- Reduce sodium content by using low-sodium chicken stock and controlling added salt during cooking process.
- Make the soup gluten-free by substituting all-purpose flour with cornstarch or gluten-free flour blend when thickening the base.
- Enhance nutritional value by adding extra vegetables like zucchini or mushrooms during the initial sautéing stage for more depth and nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 437 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg