Chicken Alfredo Tortellini Soup – Easy, Light, and So Delicious
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Main Course, Soup
Cuisine American, Italian
Servings 6
Calories 326 kcal
Ingredients
- 2 tablespoons reduced-fat butter or Smart Balance Light
- 1 cup onions, chopped
- 2 teaspoons fresh garlic, minced
- 6 cups reduced-sodium chicken broth
- 1 (15 ounce) jar Alfredo sauce (Classico or Ragu recommended)
- 1 cup fat-free sour cream
- 2 cups cooked chicken, cut into bite-size pieces
- 1 (9 oz) package refrigerated three-cheese tortellini (fresh is best)
- 1 (6 oz) bag fresh baby spinach
- Ground black pepper, to taste
- 6 teaspoons Parmesan cheese, grated (optional for topping)
Instructions
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Microwave the chopped onions for 2 minutes to soften them. In a large nonstick pot, melt the reduced-fat butter. Add the softened onions and minced garlic and cook, stirring often, until the onions are translucent, about 3 minutes. Pour in the chicken broth and the Alfredo sauce, and heat over medium until warmed through, about 3–5 minutes. Stir in the fat-free sour cream and the cooked chicken, then simmer for 10 minutes.
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Add the cheese tortellini to the pot, cover, and simmer for 10 minutes, checking for doneness—the tortellini should be al dente, tender but still slightly firm. Stir in the baby spinach, cover, and simmer another 2 minutes until wilted. Season with ground black pepper to taste.
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Ladle about 2 cups of soup into each bowl and, if desired, sprinkle 1 teaspoon of grated Parmesan cheese over each serving. Serve hot.
Nutrition
Serving: 2cupsCalories: 326kcalCarbohydrates: 33gProtein: 23gFat: 11gSaturated Fat: 4gCholesterol: 80mgSodium: 1130mgFiber: 2gSugar: 7gBlue Smart Points: 7Green Smart Points: 9Plus Points: 8
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