This Creamy Chicken Tortellini Soup with Alfredo is a one-pot meal perfect for a cold winter night. It’s packed with tender broccoli, a parmesan-laced cream sauce, seared chicken, and cheesy tortellini. Creamy and comforting!
Every week I find myself gravitating towards a new way to keep me warm, and every week, without fail, that way is a steaming bowl of soup. We’ve had Creamy Potato Soup, Minestrone with Chicken Meatballs, and Creamy Corn and Sweet Potato Chowder showcased here in recent weeks. Cheater Wonton Soup is coming soon, and it’s a keeper for sure. In addition to those, I’ve also had a steady lunch of store-bought ramen noodles packed with frozen stir-fry veggies and fresh spinach – my go-to sort-of-healthy cheater lunch in cooler months.
Today, my two favorite comfort foods – fettuccine Alfredo and soup – meet in the middle for a Creamy Chicken Tortellini Soup with Alfredo worthy of any cold winter day.
When I say I love soups of all kinds, I’m not fabricating. However, I do have a soft spot in my heart for something that errs on the creamy side. Especially when it involves hints of parmesan cheese, broccoli (my favorite veggie!), and cheese tortellini. I’ve always had this weird affection for Alfredo sauce.
Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:
1/4 cup chopped onion
3 large garlic cloves, minced ( or 1/2 Tbsp Minced Garlic)
3/4 cup butter
3/4 cup flour
4 cups low sodium chicken broth
1 quart half-and-half cream
1 1/2 cups freshly-grated parmesan cheese
2 cups water
1 bunch broccoli ( tops only, cut into bite-sized pieces)
3 cups boneless chicken breasts, cooked and diced
1 1/4 teaspoons white pepper
1 1/4 teaspoons salt
1 dash nutmeg
6 ounces farfelle bow tie pasta, cooked according to package
In a heavy stockpot over medium heat, sauté onion and garlic in butter for 2-3 minutes; add flour and cook, stirring, for another 2-3 minutes until bubbly; gradually whisk in chicken broth and half & half; cook, stirring frequently, until thickened.
Meanwhile, in a separate pan, add water to broccoli and bring just to boiling (the broccoli should be only partially cooked and not soft) then remove from heat; do not drain cooking water from broccoli.
Add parmesan cheese to soup-base in stockpot; cook over low heat, stirring, just until cheese is melted; add cooked broccoli along with its cooking water, chicken, seasonings, and bow tie pasta to the stockpot; heat through.
NOTES: 6 ounces bow tie pasta equals 2 1/4 cups before cooking and 3 cups diced chicken breast equals 1 ½ pounds before cooking. Also, decrease the salt by half if you happen to substitute full-sodium chicken broth in this recipe.