Creamy Instant Pot Chicken Alfredo Tortellini Soup Little Sunny Kitchen

This Creamy Alfredo Tortellini Soup is entirely vegan and gluten free

Add the jar of Alfredo, half and half, and the chicken broth. Add the chicken. If using canned chicken, drain and rinse it thoroughly. Let it reach a boil. As soon as it reaches a boil add the tortellini. Let it reach a boil again. aDd the baby spinach and let it simmer for a few minutes. Remove from heat.

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Instructions. Spray inside of 4 - 6 quart Crockpot with non-stick cooking spray. Pour 1 jar of Alfredo Sauce on the bottom of Crockpot. Spread out 1/2 of Tortellini evenly in layer on top of the sauce. Sprinkle Garlic Powder evenly over the layer of Tortellini. Spread out 1 1/2 cups of Mozzarella over the Tortellini.

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Prep your vegetables and chicken while the tortellini cooks. Place a large pot or Dutch oven on medium-high heat with 1 teaspoon of olive oil. Add the chicken cubes and season with Italian Seasoning, salt, and pepper to taste. Cook for 5-6 minutes until fully cooked through on both sides.

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Warm the half and half (I just do this in the microwave for 1 minute). Whisk the flour a tablespoon at a time into the half and half until it is a smooth mixture. Pour the mixture into the slow cooker. Let the soup thicken with the flour mixture for about 10 minutes. Add in the tortellini, parmesan and kale. Tortellini will cook in about 5-10.

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Instructions. In a large saucepan over medium-high heat combine chicken broth and frozen spinach. Bring to a boil, add frozen cheese tortellini and cook according to package directions (approximately 2-3 mins). Turn heat down to low and and add all other ingredients, stirring to combine. Simmer 10 minutes.

Chicken Alfredo Tortellini Soup

Stir in the chicken stock, half-and-half and red pepper flakes. Continue cooking until the soup thickens, 5 to 10 minutes. Add the tortellini to the pot and cook until al dente (has a bite to it), 5 to 7 minutes (frozen takes longer). Remove the pot from the heat. Sprinkle a handful of cheese over the soup and stir.

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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.

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The chicken will cook the rest of the way as the soup cooks. Sprinkle flour over the chicken/veggies; stir to coat. Cook for 2-3 minutes. Stir in chicken stock, half and half, and red pepper flakes. Cook until soup thickens (5-10 minutes). Add tortellini to pot and cook until al dente, 5-7 minutes (if frozen, this will take longer).

Chicken Alfredo Tortellini Soup

THIRD STEP: Add the chicken stock, the heavy cream and the red pepper flakes. Cook for 5 to 10 minutes, this is when the soup begins to thicken. Add in the Tortellini and cook until it is al dente, fresh will take about 5 to 7 minutes, frozen tortellini will take longer.

Chicken Alfredo Tortellini Soup (With VIDEO)

2. In a large pot, I use a Lodge Dutch Oven, add the alfredo sauce, chicken broth, minced garlic, Italian seasoning, Cajun seasoning (optional) and shredded chicken. Stir well until combined. 3. Bring the mixture to a rolling boil. 4. Add your partially cooked carrots and tortellini then turn the heat to medium. 5.

Creamy Instant Pot Chicken Alfredo Tortellini Soup Little Sunny Kitchen

Pour in the chicken broth, heavy cream, dried thyme, dried oregano, and bay leaf. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes, or until the vegetables are tender and the chicken is cooked through. Add the pasta. Add in the tortellini for the last 5-10 minutes of cooking.

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Step 3: Add the butter to the pot stirring constantly until the butter melts. Add the all-purpose flour, salt and pepper to the melted butter. Whisk the flour into the butter until a thick roux forms. Step 4: Cook about 3 minutes while whisking until lump free, thick and creamy.

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Whisk the flour a tablespoon at a time into the half and half until it is a smooth mixture. Pour the mixture into the Instant Pot. Turn the Instant Pot to the saute setting. The soup will thicken up fairly quickly. Stir in the tortellini. The frozen tortellini only take about 2 minutes to cook. Stir in the parmesan and kale.

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Instructions. Melt the butter in the Instant Pot using the SAUTE setting. Add garlic and cook for a minute. Switch off the saute setting. Add chicken or vegetable stock, raw chicken breasts, ground nutmeg if using, salt, and pepper. Secure the lid and set the vent to SEALING.

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Add the tortellini. Continue to boil for 5 minutes, then turn the heat down to medium. Pour the heavy whipping cream and 1 cup of shredded parmesan cheese into the pot and stir to combine. Simmer the soup for 5 minutes, stirring occasionally. After simmering, add one tablespoon of lemon juice and stir to combine.

Chicken Alfredo Tortellini Soup (With VIDEO)

Add onion and garlic and cook until softened, about 5 minutes. Add chicken broth and Alfredo sauce to pot and heat through. Stir in sour cream and cooked chicken. Bring to a simmer and add tortellini. Cook for 10-15 minutes, or until tortellini is almost done. Add chopped spinach and cook a few minutes longer, until spinach is just wilted.