Warm a large pot over medium-high heat. Once hot, add butter, letting it melt, then add onion and carrots, cooking until onions are translucent, about 3 minutes.
Add garlic, cooking for 30 seconds before adding chicken, salt, and pepper, cooking for 3 minutes to brown the chicken slightly.
Sprinkle flour over the chicken and vegetables, stirring to coat. Cook for 2-3 minutes to cook off the flour taste.
Stir in chicken stock, half-and-half, and red pepper flakes, bringing to a simmer until the soup thickens, about 5-10 minutes.
Add tortellini, cooking until al dente, about 5-7 minutes for frozen tortellini (less for fresh).
Remove from heat, gradually add Parmesan cheese, stirring until melted and smooth.
Taste for seasoning, adjusting salt and pepper as necessary.
Garnish with fresh baby spinach before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 378 kcal | Servings: 8 servings
Chicken Alfredo Tortellini Soup
continued on next page
