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Chicken Alfredo Tortellini Soup

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. 

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