Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion chopped
- 1-1 ½ tsp minced garlic or 2-3 cloves, minced
- 2 jars (15 oz each) Alfredo sauce
- 4 cups chicken broth
- ½ cup water use to rinse out the Alfredo jars
- 18-20 oz cheese tortellini refrigerated
- 3-4 cups fresh spinach
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano or Italian seasoning
- Salt to taste
- black pepper to taste
- 1/2-1 cup finely shredded Parmesan optional OR Parmesan rind
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- Heat olive oil in a large Dutch oven or pot over medium heat. Add chopped onion and cook until softened and lightly golden, about 5 minutes. Add garlic and cook 1 minute more.
- Pour in both jars of Alfredo sauce. Add chicken broth. Rinse each jar with a splash of water and add that too — get every bit of sauce.
- Add thyme and oregano (or Italian seasoning). Season with salt and pepper. If using a Parmesan rind, add it now.
- Bring to a boil over medium-high heat, stirring occasionally.
- Add tortellini and cook according to package directions, about 2-3 minutes for refrigerated or 4-5 minutes for frozen.
- Stir in fresh spinach and let wilt, 2-3 minutes. Season again with salt and pepper as needed.
- Remove Parmesan rind if used, or stir in shredded Parmesan. Serve immediately with crusty bread.
Nutrition
Video
Notes
Stephanie uses Bertolli garlic Alfredo in the video — any jarred Alfredo you love will work. The flavor of the sauce carries through the whole soup, so pick one you enjoy.
Want to add protein? Shredded rotisserie chicken, browned Italian sausage, or sliced smoked sausage all work great. Add when you add the broth. Tortellini absorbs liquid as it sits — if you have leftovers, add a splash of chicken broth when reheating. For a crowd, this recipe doubles easily. Use a 6-quart or larger Dutch oven.
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