What do I serve with the chicken Alfredo Soup?

This soup is very rich, so it goes well with a green salad and crusty bread or a side of roasted broccoli.

Do you cook the tortellini before adding to the soup?

Fresh tortellini will cook in 2-4 minutes so it is not necessary to pre-cook it. However, if you substitute dry pasta, it's better to pre-cook it because this soup does not boil long enough to cook dry pasta.

Does this taste good with broccoli?

Yes! I always loved pairing steamed broccoli and chicken alfredo pasta together. They always seemed to fit! If you'd like to do the same, try adding small florets to the soup or serve it with a side of roasted broccoli.

Chicken Alfredo Soup with Tortellini

Name: Chicken Alfredo Soup with Tortellini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1/4 cup plus 1 tablespoon butter, divided; 1/2 cup flour, divided; 1 tablespoon olive oil; 2 chicken breasts, approx 1 lb, sliced into cutlets; 1/2 cup minced onion; 1/4 cup minced carrot, approximately 1 carrot; 1/4 cup minced celery, approximately 1 stalk; 1 teaspoon minced garlic; 4 cups chicken broth, room temperature; 8-12 ounces of fresh cheese tortellini pasta; 2 cups heaving whipping cream, room temperature; 2 cups parmesan cheese, divided, not packed; 1 tablespoon fresh lemon juice; Salt and pepper, see instructions for measurements

Description

A velvety and creamy garlic-spiked broth filled with pillowy cheese tortellini and topped with pan-fried chicken breast cutlets. This Chicken Alfredo Soup with Tortellini is simply comfort.

Ingredients

Units Scale

1/4 cup plus 1 tablespoon butter, divided
1/2 cup flour, divided
1 tablespoon olive oil
2 chicken breasts, approx 1 lb, sliced into cutlets
1/2 cup minced onion
1/4 cup minced carrot, approximately 1 carrot
1/4 cup minced celery, approximately 1 stalk
1 teaspoon minced garlic
4 cups chicken broth, room temperature
8-12 ounces of fresh cheese tortellini pasta
2 cups heaving whipping cream, room temperature
2 cups parmesan cheese, divided, not packed
1 tablespoon fresh lemon juice
Salt and pepper, see instructions for measurements

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Instructions

Season the chicken with 1 teaspoon of salt, 1/2 teaspoon of pepper, and then dredge in 1/4 cup flour, dusting off the excess.
Warm a 3+ quart pot over medium heat and add one tablespoon of oil and one tablespoon of butter.
Cook the chicken in the pot without crowding for about 8 minutes, flipping halfway through. If necessary, cook it in batches. Set aside on a plate, or keep in a low-temp oven to stay warm.
Without cleaning the pot, sdd 1/4 cup butter along with the carrots, celery, onions, and garlic. Season with a pinch of salt and pepper. Cook, stirring occasionally, for 5 minutes.
Add 1/4 cup flour and stir to combine. Cook the vegetables and flour for 2 minutes, then add the broth and two teaspoons of salt. Stir often until it comes to a boil.
When the broth is boiling, add the tortellini. Continue to boil for 2-3 minutes, then turn the heat down to simmer at medium heat.
Pour the heavy whipping cream and one cup of parmesan cheese into the pot and stir to combine. Simmer the soup for 5 more minutes.
After simmering, add one tablespoon of lemon juice and stir to combine. Taste for salt.
Serve the Alfredo soup hot from the pot with sliced chicken and additional parmesan cheese sprinkled on top.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stove-top
Cuisine: Italian-American