This rich and comforting soup blends the classic flavors of chicken alfredo with cheese-filled pasta and fresh vegetables. It is a quick, one-pot meal that provides a filling dinner for the whole family.
List of ingredients
- 3 tablespoons unsalted butter – used for sauteing vegetables and creating the roux.
- 1 small sweet onion, diced – provides a mild aromatic base.
- 1 large carrot, peeled and sliced into rounds – adds color and natural sweetness.
- 1 1/2 cups small broccoli florets – adds texture and nutrition.
- 2 cloves garlic, minced – provides essential pungent flavor.
- 3/4 teaspoon garlic powder – enhances the depth of the savory base.
- 3/4 teaspoon Italian seasoning – a blend of herbs for classic flavor.
- 1/2 teaspoon kosher salt – used for seasoning (avoid table salt for better control).
- 1/4 teaspoon black pepper – adds a subtle spicy kick.
- 1/4 teaspoon crushed red pepper flakes – provides a hint of warmth.
- 1/4 cup all-purpose flour – acts as the thickening agent for the creamy broth.
- 2 cups heavy cream – creates the rich, velvety alfredo texture.
- 5 cups low-sodium chicken stock – the primary liquid base.
- 9 ounce refrigerated cheese tortellini – the hearty pasta component.
- 2 cups freshly grated Parmigiano-Reggiano cheese – adds salty, nutty depth.
- 1 1/2 cups chopped rotisserie chicken – a convenient pre-cooked protein.
step-by-step instructions
- Saute Vegetables: Melt the butter in a large pot over medium-high heat. Add the diced onion, sliced carrots, and broccoli florets; saute while stirring until the vegetables have softened, which usually takes 3-4 minutes.
- Add Aromatics: Stir in the minced garlic and cook for about 20 seconds until fragrant. Immediately stir in the garlic powder, Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes.
- Create the Thickener: Reduce the heat to medium-low and add the all-purpose flour. Whisk the mixture constantly until the flour is dissolved and has cooked for a minute to remove the raw flour taste.
- Incorporate Liquids: Very gradually pour in the heavy cream while whisking constantly to ensure no lumps form. Once the cream is smooth, whisk in the chicken stock.
- Simmer and Thicken: Increase the heat and bring the liquid to a gentle simmer. Whisk occasionally for 5-8 minutes until the soup reaches a thicker consistency.
- Cook the Pasta: Add the refrigerated cheese tortellini to the pot. Cook for 5-7 minutes or until the pasta is al dente. Remove the pot from the heat immediately.
- Finish with Dairy and Protein: Stir in the freshly grated Parmigiano-Reggiano cheese until it is completely melted. Fold in the chopped rotisserie chicken.
- Final Adjustment: Taste the soup and adjust the salt or pepper if necessary. Ladle into bowls and garnish with extra shaved Parmesan.
Pro Cooking Tips for Best Results
Select Refrigerated Tortellini for Better Texture
Using refrigerated tortellini rather than frozen or dried options ensures the pasta cooks quickly and retains a tender bite. Frozen tortellini can lower the soup temperature too significantly, leading to uneven cooking times. If you must use frozen, increase the simmering time by a few minutes.
Prep Vegetables Uniformly for Even Cooking
Slice your carrots into thin rounds and keep broccoli florets small. This ensures that all the vegetables soften at the same rate during the initial 4-minute saute. Large chunks of carrots may remain hard while the onions overcook.
Avoid Lumps by Whisking Cream Gradually
Adding heavy cream too quickly to the flour mixture can cause the roux to clump. Pour the cream in a thin stream while whisking vigorously. This creates a smooth emulsion that serves as the foundation for the alfredo base.
Use Freshly Grated Cheese for a Smoother Melt
Avoid pre-shredded cheeses, as they are coated in potato starch or cellulose to prevent clumping in the bag. These additives can make the soup grainy or prevent the cheese from melting smoothly. Grating a block of Parmigiano-Reggiano ensures a velvety finish.
Ingredient Substitutions and Variations
Swap Rotisserie Chicken for Poached Breast
If you do not have a rotisserie chicken, you can use poached chicken breast. Simmer two chicken breasts in water or chicken stock for 15-20 minutes until cooked through, then chop them into bite-sized pieces. This provides a leaner protein option.
Replace Heavy Cream with Half-and-Half
For a slightly lighter version of the soup, you can substitute heavy cream with half-and-half. Note that the soup will be thinner and less rich. You may need to add an extra tablespoon of flour to the roux to maintain the desired thickness.
Incorporate Fresh Baby Spinach
To add more greens, stir in two cups of fresh baby spinach immediately after removing the pot from the heat. The residual heat from the soup will wilt the spinach in about 60 seconds without overcooking it.
Use Different Pasta Shapes
While tortellini is traditional, you can use cheese ravioli or small shell pasta. If using dried pasta, boil it separately and add it at the end to prevent the pasta from absorbing too much of the broth and making the soup too thick.
Serving and Pairing Ideas
Pair with Crusty Garlic Bread
The richness of the alfredo broth pairs perfectly with a toasted baguette or homemade garlic bread. The crunch of the bread provides a great contrast to the soft pasta and creamy texture of the soup.
Balance with a Bright Side Salad
Because this soup is very heavy on dairy and carbohydrates, a side salad with a lemon vinaigrette is recommended. The acidity of the dressing helps cut through the richness of the cream and cheese.
Garnish with Fresh Parsley
Adding a sprinkle of freshly chopped Italian parsley on top of each bowl adds a pop of color and a fresh, herbal note. This brightens the visual presentation and adds a layer of flavor.
Storage and Reheating Advice
Store in Airtight Containers
Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. Ensure the container is sealed tightly to prevent the soup from absorbing other odors in the fridge.
Reheat Slowly on the Stovetop
To reheat, place the soup in a pot over low heat. Stir frequently to prevent the bottom from scorching. Heating slowly prevents the dairy from separating or becoming grainy.
Adjust Consistency After Refrigeration
Pasta tends to absorb liquid as it sits in the refrigerator, making the soup much thicker the next day. Add a splash of chicken broth or milk during the reheating process to return the soup to its original creamy consistency.
Avoid Freezing Dairy-Based Soups
This soup is not suitable for freezing due to the high content of heavy cream and cheese. Freezing and thawing dairy-heavy liquids often results in a broken sauce that separates and becomes grainy. It is best enjoyed fresh or from the refrigerator.
Troubleshooting Common Issues
Fixing a Soup That Is Too Thick
If the soup becomes too thick during the simmering process or after reheating, stir in small amounts of low-sodium chicken stock. Add one tablespoon at a time and stir until the desired consistency is reached.
Correcting an Overly Salty Base
If the soup tastes too salty, it may be due to the rotisserie chicken or the parmesan cheese. You can balance the saltiness by adding a small squeeze of fresh lemon juice or a teaspoon of sugar, which helps neutralize the salt.
Preventing Pasta from Becoming Mushy
If you plan to have leftovers, consider cooking the tortellini separately. Store the cooked pasta in a separate container from the soup base. Add the pasta to the bowl just before heating and serving to ensure it stays al dente.
Frequently Asked Questions
Can I use a different type of cheese?
Yes, you can substitute Parmigiano-Reggiano with Pecorino Romano for a saltier flavor or a high-quality white cheddar for a creamier, sharper taste. Keep in mind that different cheeses have different melting points and salt levels.
How do I make the soup less rich?
To reduce the richness, you can replace half of the heavy cream with chicken stock or unsweetened almond milk. You can also reduce the amount of butter used in the initial saute and use a non-stick pot.
Can I use frozen broccoli instead of fresh?
Yes, but you should thaw the frozen broccoli first. Add thawed broccoli about 5 minutes before the cooking process is complete to prevent the florets from becoming too soft or mushy.
What is the best way to dice the onion for this recipe?
Aim for a small, uniform dice (about 1/4 inch pieces). This ensures the onion softens quickly and integrates into the sauce without leaving large, crunchy chunks in the finished soup.
Print
Creamy Chicken Alfredo Tortellini Soup
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: General
Description
With all the flavors of traditional chicken alfredo, this Chicken Alfredo Tortellini Soup is rich, creamy, and amazing. It’s an easy, ultra-comforting soup, perfect for enjoying on chilly winter evenings!
Ingredients
- 3 tablespoons unsalted butter
- 1 small sweet onion, diced
- 1 large carrot, peeled and sliced into rounds
- 1 1/2 cups small broccoli florets
- 2 cloves garlic, minced
- 3/4 teaspoon garlic powder
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 5 cups low-sodium chicken stock
- 9 ounce refrigerated cheese tortellini
- 2 cups freshly grated Parmigiano-Reggiano cheese
- 1 1/2 cups chopped rotisserie chicken
Instructions
- Saute: In a large pot over medium-high heat, melt the butter; add in the onion, carrots, and broccoli; saute, stirring, until softened, 3-4 minutes.
- Aromatics: Add the garlic and cook until fragrant, about 20 seconds.
- Season: Stir in the garlic powder, Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes.
- Thicken: Reduce heat to medium-low and add in the flour; whisk until dissolved and cooked off.
- Liquids: Very gradually add in the heavy cream, whisking constantly until no lumps or flour remain, then whisk in the chicken broth.
- Simmer: Increase heat and bring to a gentle simmer, whisking occasionally until the soup thickens, 5-8 minutes.
- Cook Pasta: Add in the tortellini and cook until al dente, 5-7 minutes.
- Finish: Remove pot from the heat. Stir in the cheese until melted. Then stir in the cooked chicken.
- Serve: Taste and adjust seasoning, if necessary. Ladle into bowls with a sprinkle of freshly shaved Parmesan and serve with dutch oven bread, if desired, and enjoy!
Notes
Increase cook time for frozen tortellini. If using frozen broccoli florets instead of fresh, thaw them first and add them in 5 minutes before cook time is done. Feel free to stir in some fresh baby spinach and cook until just wilted.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 504 kcal
- Sugar: 4 g
- Sodium: 688 mg
- Fat: 37 g
- Saturated Fat: 22 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 122 mg