CHICKEN ALFREDO SOUP

This is a sponsored conversation written by me on behalf of Bertolli®. The opinions and text are all mine.Chicken Alfredo Soup - Butter With A Side of Bread

Soup is one of my favorite meals of all time! I love the simplicity and the warm, comforting flavors. I did our weekly grocery shopping at our local Kroger store and immediately upon entering I noticed that something was a little different. From the employee’s attire to the decorative displays and the music floating through the speakers- there was a distinct Italian theme. If you haven’t shopped there recently, you’ll have to stop by because they’re featuring some unique and delicious products as part of their Taste of Italy® program! We love Italian cuisine, so I immediately began thinking about a Tuscan-inspired meal for dinner that night. 

Instead of serving the traditional Alfredo pasta, I really wanted to make it into a soup. I found some Bertolli Mushroom Alfredo and tossed a few other items in my cart and headed home to make dinner. It was super easy to make and I love how fast it came together. Why I haven’t I used Alfredo for soup before? The flavor of the Bertolli sauce was incredible! It shouldn’t surprise me- it won the 2015 Chef’s Best® Taste Award! We all loved it and I’ll be making it again for sure.

Chicken Alfredo Soup

  • 1 15-oz jar Bertolli Mushroom Alfredo sauce
  • 1/3 cup diced sweet onion
  • 2 TBSP butter
  • 28 oz chicken broth (two 14.5 oz cans, or 3 1/2 cups)
  • 1 cup frozen peas
  • 1 cup uncooked small shells pasta (or a similar type of pasta)
  •  1/2 cup diced cooked chicken
  • 1 TBSP cornstarch
  • grated Parmesan cheese, for topping

Add butter and onion to a medium saucepan over medium heat. Cook about 5 minutes, until onions are translucent and soft. Add in all but 1/4 cup of the broth, the frozen peas and the pasta. Increase the heat to medium-high and bring to a boil. Cover, reduce heat to simmer and cook for 10 minutes.

Add in Bertolli Mushroom Alfredo sauce and the chicken. Cook an additional 10 minutes.

Mix the remaining 1/4 cup of broth with the 1 TBSP cornstarch until smooth. Stir into soup. Serve topped with grated Parmesan cheese.

Chicken Alfredo Soup - Butter With A Side of Bread

Chicken Alfredo Soup - Butter With A Side of Bread

Chicken Alfredo Soup - Butter With A Side of Bread

I purchased my Bertolli Mushroom Alfredo Sauce at our local Kroger store. The Taste of Italy® program they’re featuring right now is fun- I was able to pick up some amazing Tuscan-inspired products to go with our Alfredo soup. The entire dinner was delicious! There were so many flavors of Bertolli Alfredo to choose from as well- I had a hard time deciding between the Garlic Alfredo and the Mushroom Alfredo. This soup is so versatile though- the Mushroom was amazing, I imagine the Garlic would be just as good! Chicken Alfredo Soup - Butter With A Side of Bread #

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Yields 5

CHICKEN ALFREDO SOUP

5 min

25 min

30 minTotal Time

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Ingredients

  • 1 15-oz jar Bertolli Mushroom Alfredo sauce
  • 1/3 cup diced sweet onion
  • 2 TBSP butter
  • 28 oz chicken broth (two 14.5 oz cans, or 3 1/2 cups)
  • 1 cup frozen peas
  • 1 cup uncooked small shells pasta (or a similar type of pasta)
  • 1/2 cup diced cooked chicken
  • 1 TBSP cornstarch
  • grated Parmesan cheese, for topping

Instructions

  1. Add butter and onion to a medium saucepan over medium heat. Cook about 5 minutes, until onions are translucent and soft. Add in all but 1/4 cup of the broth, the frozen peas and the pasta. Increase the heat to medium-high and bring to a boil. Cover, reduce heat to simmer and cook for 10 minutes.
  2. Add in Bertolli Mushroom Alfredo sauce and the chicken. Cook an additional 10 minutes.
  3. Mix the remaining 1/4 cup of broth with the 1 TBSP cornstarch until smooth. Stir into soup. Serve topped with grated Parmesan cheese.
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https://butterwithasideofbread.com/chicken-alfredo-soup/

This is a sponsored conversation written by me on behalf of Bertolli®. The opinions and text are all mine.

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