Description
Creamy Chicken Alfredo Tortellini Soup combines tender chicken, cheese-filled tortellini, and a rich, creamy Alfredo-style broth for a comforting, hearty meal perfect for cooler weather.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups half-and-half or heavy cream
- 1 cup milk
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 (9-ounce) package refrigerated cheese tortellini
- 1 cup grated Parmesan cheese
- 1 tablespoon butter
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 6–8 minutes. Remove chicken from the pot and set aside.
- In the same pot, add the diced onion and cook for 2–3 minutes until softened. Add garlic and cook for another minute until fragrant.
- Pour in the chicken broth, half-and-half (or cream), and milk. Stir in the Italian seasoning, salt, and pepper. Bring to a simmer.
- Add the tortellini to the pot and cook according to package instructions (usually about 3–5 minutes), until tender and heated through.
- Return the cooked chicken to the pot. Stir in the Parmesan cheese and butter until the cheese has melted and the soup becomes creamy.
- Taste and adjust seasoning, adding more salt and pepper as needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a lighter version, you can substitute the half-and-half with skim milk or use a reduced-fat cream cheese in place of some of the cream.
- Feel free to add in vegetables like spinach, peas, or mushrooms for extra flavor and nutrition.
- If you don’t have cheese tortellini, regular pasta can be substituted, but the cooking time may vary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American