Description
A creamy, cheesy, and comforting soup loaded with tender chicken, cheesy tortellini, and fresh spinach—a warm, rich twist on classic Alfredo flavors in a bowl!
Ingredients
Scale
For the Soup:
- 2 tablespoons unsalted butter
- ½ medium yellow onion, diced
- 4 ounces baby carrots, halved lengthwise & sliced into half-moons
- 2 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, cut into bite-size cubes
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup all-purpose flour
- 4 cups reduced-sodium chicken stock
- 1 cup half-and-half (or heavy cream for extra richness)
- 1 teaspoon crushed red pepper flakes (optional, for heat)
- 9 ounces cheese tortellini (frozen or fresh)
- 2 cups freshly shredded Parmesan cheese
- 2 ounces fresh baby spinach
Instructions
1️⃣ Sauté the Aromatics:
- Heat a large pot over medium-high heat.
- Add butter and melt, then sauté onion and carrots for 3 minutes, until onions are translucent.
2️⃣ Cook the Chicken:
- Add garlic and cook for 30 seconds until fragrant.
- Stir in chicken, salt, and black pepper.
- Cook for 3 minutes until the chicken starts to brown slightly.
3️⃣ Make the Soup Base:
- Sprinkle flour over the chicken and vegetables, stirring well to coat.
- Cook for 2-3 minutes to remove the raw flour taste.
- Slowly stir in chicken stock, half-and-half, and red pepper flakes.
- Bring to a gentle simmer and let thicken for 5-10 minutes.
4️⃣ Add the Tortellini & Cheese:
- Add cheese tortellini, cooking until al dente (about 5-7 minutes for frozen tortellini, less for fresh).
- Remove from heat and gradually stir in shredded Parmesan cheese, mixing until melted and smooth.
5️⃣ Finish & Serve:
- Taste and adjust salt & pepper if needed.
- Garnish with fresh baby spinach and serve warm!
Notes
- Extra rich & creamy? Swap half-and-half for heavy cream.
- Want more protein? Use rotisserie chicken for quicker prep.
- Make it spicy! Add extra red pepper flakes or a dash of hot sauce.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of broth or cream if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes