Chicken Alfredo Tortellini Soup


  • 1 (10 ounce) package fresh spinach
  • ¼ cup chopped onion
  • 1 (16 ounce) jar Alfredo sauce
  • 2 cups cubed cooked chicken
  • 1 (20 ounce) package refrigerated three-cheese tortellini
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • salt and ground black pepper to taste
  • 6 cups chicken broth
  • 1 (8 ounce) carton sour cream
  • ¼ cup shredded Parmesan cheese (Optional)


Melt butter in a 5-quart pot over medium heat; cook and stir onion and garlic in melted butter until onion is translucent, about 5 minutes. Stir chicken broth and Alfredo sauce into onion mixture; cook until heated through, about 5 minutes. Stir in sour cream and cooked chicken; simmer for 15 minutes.

Mix cheese tortellini and spinach into chicken mixture, cover pot, and simmer for 20 minutes. Season with salt and pepper.

Divide soup into bowls and sprinkle with Parmesan cheese.

Cook’s Note: You could add other vegetables to this soup like roasted red peppers, corn, or broccoli. I have also added in Tastefully Simple(R)’s Sweet Bell Pepper mix.

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