Chicken Alfredo Tortellini Soup is a bowl full of comfort. Wonderfully creamy and rich and full of spinach‚ Parmesan cheese‚ and garlic. It’s a great recipe for chilly days. How To Serve Chicken Alfredo Tortellini Soup This hearty soup is filling enough to be a one pot meal but it also goes great with some crusty bread or Mini Foccacia and a garden salad with Creamy Italian Dressing. Variations Add more spice. Add extra crushed red pepper flakes or a pinch of cayenne pepper to make this soup spicier. Use kale instead of baby spinach. Add some broccoli when you add the tortellini. Add some peas when you add the tortellini. Chicken I typically use rotisserie chicken for this recipe but you can use any leftover chicken or you can poach‚ saute‚ slow cook‚ or bake some chicken. Lots of Garlic Flavor I like to use a combination of fresh garlic and garlic powder for maximum garlic flavor. How To Make Chicken Alfredo Tortellini Soup (More detailed instructions in recipe card below.) Saute the onion‚ carrots‚ and garlic in butter. Add the seasonings. Add flour and cook 1 minute. Add the chicken broth and heavy cream. Simmer 5 to 8 minutes. Add tortellini. Cook 3 minutes. Add spinach and chicken and then Parmesan cheese. It’s as easy as that! Recipe Tip Do not overcook the tortellini or it will get mushy in texture. It will continue to cook even after you remove the soup from the heat. Storage Leftovers will keep for 3 to 4 days in an airtight container in the refrigerator but the tortellini tends to soak up the liquid over time. You can add a little milk or cream to the leftovers when you reheat them. More Creamy Soup Recipes Chicken Pot Pie Soup Cheesy Ham and Potato Chowder Easy Bacon and Potato Soup Jalapeno Popper Corn Chowder Slow Cooker Creamy Chicken Wild Rice Soup Print Chicken Alfredo Tortellini Soup Chicken Alfredo Tortellini Soup is a bowl full of comfort. Wonderfully creamy and rich and full of spinach‚ Parmesan cheese‚ and garlic. Course SoupCuisine AmericanKeyword chicken‚ tortellini Prep Time 15 minutes minutesCook Time 17 minutes minutesTotal Time 32 minutes minutes Servings 6 Calories 559kcal EquipmentDutch Oven Ingredients3 tablespoons butter1 large carrot‚ peeled‚ halved lengthwise and cut into half-moon shapes½ medium onion‚ diced2 garlic cloves‚ minced¾ teaspoon Italian seasoning½ teaspoon salt½ teaspoon garlic powder½ teaspoon crushed red pepper flakes½ teaspoon black pepper¼ cup all-purpose flour4 cups chicken broth1 cup heavy cream1 (9-ounce) package cheese tortellini2 cups cooked‚ shredded chicken3 ounces baby spinach2 cups freshly shredded Parmesan cheese InstructionsMelt butter in a Dutch oven over medium heat. Add carrots and onion and cook 3 to 4 minutes.Add garlic and cook 30 seconds.Stir in Italian seasoning‚ salt‚ garlic powder‚ crushed red pepper flakes and black pepper.Sprinkle flour over carrots and onion. Cook and stir for 1 minute.Gradually whisk in the chicken broth. Then whisk in the heavy cream.Simmer 5 to 8 minutes.Add tortellini and cook 3 minutes.Stir in spinach and chicken.Turn heat to low and stir in Parmesan cheese a handful at a time.Serve. NotesNutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs. NutritionCalories: 559kcal | Carbohydrates: 32g | Protein: 30g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 140mg | Sodium: 1680mg | Potassium: 466mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4453IU | Vitamin C: 7mg | Calcium: 420mg | Iron: 2mgWant to Save This Recipe?Save This RecipeThe post Chicken Alfredo Tortellini Soup appeared first on Spicy Southern Kitchen.