This chicken alfredo tortellini soup recipe by Donna Elick on YouTube shows easy step by step instructions on how to make this all in one pot. It can be a comforting meal with vegetables in a creamy, cheesy soup. I would serve this soup with a piece of crusty bread or side salad. This hearty soup can be served for lunch or dinner. Plus, it can be made in 30 minutes. So, it’s a recipe that’s perfect for those that have busy nights or want a quick meal that will give you leftovers for the week.
Ingredients:
- 2 tablespoons unsalted butter
- 1/2 medium yellow onion, diced
- 4 ounces baby carrots, halved lengthwise and sliced into half-moons
- 2 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, cut into bite-size cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 4 cups reduced-sodium chicken stock
- 1 cup half-and-half
- 1 teaspoon crushed red pepper flakes
- 9 ounces cheese tortellini, frozen or fresh
- 2 cups freshly shredded Parmesan cheese
- 2 ounces fresh baby spinach
Directions:
First, warm a large pot over medium-high heat. Once the pot is hot, add the butter, let it melt, then add the carrots and onions. Cook until translucent and add the garlic. Once the vegetables are sautéed, add the chicken and season with salt and pepper. Continue to watch Donna Elick tutorial on YouTube for full instructions and details.
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Next, once the rest of the soup is finished, take it off the stovetop and sprinkle a handful of cheese over the soup, and stir. Slowly melt the cheese to give the soup a smooth consistency.
Overall, this would be a nice creamy and cheesy soup to make if you’re on the fence about having pasta or soup. I think this would be a great recipe for those picky eaters because there are still veggies but it’s a soup covered in cheese.
