Chicken Alfredo Tortellini Soup

This is one of the creamiest, yummiest soups you'll ever eat.  All the goodness you love in chicken alfredo in a bowl full of cheese tortellini and veggies.

2 T. unsalted butter
1/2 medium yellow onion, diced
2 medium carrots, halved lengthwise and sliced
2 cloves garlic, minced
1 pound boneless skinless chicken breast, cut into bite-sized cubes
1 t. kosher salt
1/2 t. freshly ground black pepper
1/4 cup all-purpose flour
4 cups reduced sodium chicken stock
1 t. crushed red pepper flakes
9 oz. cheese tortellini, frozen or fresh
1 cup half-and-half
2 cups freshly shredded Parmesan cheese
2 oz. fresh baby spinach

Warm a large pot over medium-high heat.  Add the butter.  When it has melted, add onions and carrots. 

Cook the vegetables until the carrots are translucent, about three minutes.  Add the garlic and cook for 30 seconds.

Add chicken, salt and pepper and stir to combine. Cook for 3 minutes, stirring occasionally. 

Sprinkle the flour over the chicken and vegetables. Stir to coat everything and continue to cook for 2 - 3 minutes to cook the flour. Stir in the chicken stock and red pepper flakes.  Continue cooking for 5-10 minutes until the soup thickens. 

Add the tortellini to the soup and cook for 5 - 7 minutes.  If using frozen, you'll need to cook 9 - 11 minutes. Remove the pot from the heat and add the half-and-half and half of the cheese and stir until the cheese has melted. 

Add the spinach and remaining cheese and stir just until the spinach wilts and the cheese has melted.

To re-heat soups with half-and-half, warm over very low heat stirring frequently. You may need to add a little milk. Soups with cheese or milk-based will separate and turn grainy if warmed too quickly.

From:  The Slow Roasted Italian