Creamy Alfredo Chicken Tortellini Soup

Ingredients:

• 2 tablespoons unsalted butter
• 1/2 medium yellow onion, diced
• 4 ounces baby carrots, halved lengthwise and sliced into half-moons
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1/4 cup all-purpose flour
• 4 cups reduced-sodium chicken broth
• 1 cup half-and-half
• 1 teaspoon crushed red pepper flakes
• 9 ounces cheese tortellini (fresh or frozen)
• 2 cups freshly grated Parmesan cheese
• 2 ounces fresh baby spinach

Instructions:

1. Sauté Vegetables:
   • Heat a large pot over medium-high. Once hot, melt the butter, then add onions and carrots. Sauté until onions are translucent, about 3 minutes. Stir in garlic and cook for another 30 seconds.
2. Brown the Chicken:
   • Add chicken pieces to the pot, season with salt and pepper, and cook until they start to brown, about 3 minutes. The chicken does not need to be cooked through at this point.
3. Thicken Soup Base:
   • Sprinkle flour over the chicken and vegetables, stirring well to coat. Cook for 2-3 minutes to remove the raw flour taste. Gradually add the chicken stock, half-and-half, and red pepper flakes, stirring continuously. Cook until the soup begins to thicken, 5 to 10 minutes.
4. Cook Tortellini:
   • Add tortellini to the soup and simmer until they are al dente, about 5 to 7 minutes (note that frozen tortellini may take a bit longer).
5. Melt in Cheese:
   • Remove the pot from heat. Add Parmesan cheese to the soup one handful at a time, stirring after each addition until melted and the soup is smooth.
6. Season and Serve:
   • Taste and adjust seasoning with additional salt and pepper if needed. Stir in baby spinach just before serving for a pop of color and freshness.

Enjoy this comforting bowl of Alfredo chicken tortellini soup, a creamy and hearty dish perfect for chilly days.