Chicken Alfredo Tortellini Soup
2 tablespoons unsalted butter
½ medium yellow onion, diced
3 carrots, peeled and diced
2 cloves garlic, minced
3 boneless, skinless chicken breasts, cut into bite-size cubes
1 teaspoon Kosher salt
½ teaspoon black pepper
¼ cup all-purpose flour
4 cups chicken stock
1 cup half & half
1 teaspoon crushed red pepper flakes
9 oz. bag cheese tortellini, frozen or fresh
2 cups shredded Parmesan cheese
2 ounces baby spinach
Heat a large pot over medium-high heat. Once warm, add the butter and let it melt. Add the onions and carrots. Cook the vegetables until the onions are translucent, about 5-6 minutes. Add the garlic and cook 30 seconds. Then add the chicken, salt and pepper. Stir to combine. Cook for 3-4 minutes, or, until the chicken has begun to brown on all sides, stirring occasionally. Sprinkle the flour over the chicken and veggies. Stir to coat everything and continue cooking for 2-3 minutes. Stir in the chicken stock, half & half and red pepper flakes. Continue cooking until the soup thickens, about 8-10 minutes. Add the tortellini to the pot and cook until al dente, 5-7 minutes. Remove the pot from the heat. Sprinkle in a handful of cheese over the soup and stir. Once it has melted into the soup, add another handful. Now stir in baby spinach. Check for seasoning and add a little more salt and pepper if needed.
