Chicken Alfredo Tortellini Soup (with mushrooms & spinach)

5 from 1 vote

Chicken Alfredo Tortellini Soup (with mushrooms & spinach)

A warming, hearty bowl of creamy Alfredo soup, with tender shredded chicken, umami mushrooms, nourishing spinach and your favourite variety of store-bought tortellini.

Prep Time5

Cook Time15

Course: Main Course, Pasta, Soup

Cuisine: American, Italian

Servings: people

Calories: 710kcal

Author: Helen

Equipment

Ingredients

4 tablespoon butter
2 cups mushrooms thinly sliced
4 cloves garlic minced
2 tablespoon all purpose flour
¾ cup single cream
3 ½ cups chicken stock + more if needed
½ cup Parmesan shredded
½ teaspoon ground nutmeg
½ teaspoon black pepper + extra for serving
9 oz tortellini
5 cups fresh spinach
2 cups cooked shredded chicken

US Customary - Metric

Instructions

Place a pan on a high heat and add half of the butter. Add the mushrooms when the butter starts to sizzle and cook for a few minutes until they begin to brown and set aside.
Reduce the pan to a medium-low heat and add the rest of the butter. Add the garlic when the butter begins to sizzle and cook for a minute until fragrant.
Stir in the flour to form a thick paste and pour in the chicken stock gradually, stirring continuously to get rid of any lumps.
Stir in the Cream, Parmesan, nutmeg and pepper.
Increase the heat until the soup starts to simmer and add the tortellini and spinach. (Note 1 & 2)
Stir in the cooked chicken and mushrooms and serve immediately.

Notes

You should have enough liquid to cook the tortellini. However, if you are using a wide pan you might not and it's best to cook the tortellini separately, so it doesn't stick to the bottom.
Add a little extra stock to the soup if you find there isn't enough liquid after you have cooked the tortellini and spinach.

Nutrition