Alfredo Soup

Karen Sills


My take on alfredo pasta in a soup. Nice on those cold days when you need some warm comfort food.


★★★★★ 1 vote

15 Min
25 Min
Stove Top


  • 2 Tbsp
    olive oil
  • 1
    onion, diced
  • 1 Tbsp
    polancer chopped garlic
  • 1 lb
    chicken tenderloins, cut into chunks
  • 1/2 tsp
    salt and pepper
  • 2 Tbsp
    onion & herb mrs. dash
  • 32 oz box
    chicken broth
  • 14.5 oz can(s)
    chicken broth
  • 18 oz can(s)
    recipe starters cooking sauce, creamy parmesan basil (by progresso)
  • 1 can(s)
    beef broth
  • 1 c
  • 1 c
    half and half
  • ·
    medium stalk of broccoli, cut off stalk
  • 1 c
    frozen corn
  • 1 c
  • 12 oz box
    bowtie pasta

How to Make Alfredo Soup


  1. Heat oil in a soup pot.
  2. Add the onion, garlic and chicken chunks.
  3. season the mixture with the salt and pepper, and mrs. Dash. Cook five minutes; stir often.
  4. Add the chicken broths, recipe starter by progresso, the beef broth, and water. Let come to a boil. Add the half and half and lower heat.
  5. Add the broccoli, the carrots and corn. Add the pasta and cook for 15 minutes on medium-low heat or until broccoli and pasta is tender.

Printable Recipe Card

About Alfredo Soup

Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy Healthy

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