Chicken Alfredo Tortellini Soup Video Recipes

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CHICKEN TORTELLINI ALFREDO



Chicken Tortellini Alfredo image

I often get home too late to cook a good, satisfying meal for my family, so I'm always looking for shortcuts that taste great. Here's one we always enjoy. -Christie Wethington, Lexington, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1 package (9 ounces) refrigerated spinach or cheese tortellini
2 cups fresh broccoli florets
1 cup fresh baby carrots
3 tablespoons olive oil, divided
2 cups sliced fresh mushrooms
1 large onion, cut into wedges
1-1/2 teaspoons minced garlic
3/4 pound boneless skinless chicken breasts, cut into strips
1 jar (15 ounces) Alfredo sauce
1/4 teaspoon Italian seasoning
1/4 teaspoon dried basil
1/4 teaspoon dried oregano

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large skillet, saute broccoli and carrots in 2 tablespoons oil for 5-6 minutes or until crisp-tender. Stir in the mushrooms, onion and garlic; saute vegetables 3-4 minutes longer or until vegetables are tender. Remove vegetables and keep warm., In the same skillet, cook chicken in remaining oil over medium heat for 4-6 minutes or until no longer pink. Return vegetables to skillet. Stir in Alfredo sauce and seasonings; heat through. Drain tortellini; add to chicken mixture. Toss to coat.

Nutrition Facts : Calories 393 calories, Fat 20g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 542mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein.

CHICKEN ALFREDO TORTELLINI SOUP



Chicken Alfredo Tortellini Soup image

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!

Provided by Amy

Categories     Soup

Time 30m

Number Of Ingredients 16

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 ((not table 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
11/2 cups chopped rotisserie chicken

Steps:

  • 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. Add the garlic and cook until fragrant, about 20 seconds. Stir in the garlic powder, Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes.
  • Reduce heat to medium-low and add in the flour; whisk until dissolved and cooked off.
  • Very gradually add in the heavy cream, whisking constantly until no lumps or flour remain, then whisk in the chicken broth.
  • Increase heat and bring to a gentle simmer, whisking occasionally until the soup thickens, 5-8 minutes.
  • Add in the tortellini and cook until al dente, 5-7 minutes. Remove pot from the heat.
  • Stir in the cheese until melted. Then stir in the cooked chicken.
  • 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!

Nutrition Facts : Calories 504 kcal, Carbohydrate 27 g, Protein 19 g, Fat 37 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 122 mg, Sodium 688 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 11 g, ServingSize 1 serving

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