Chicken Alfredo Soup With Tortellini Food

SKILLET CHICKEN TORTELLINI ALFREDO

Steps:

• Preheat the oven to 425 degrees F.
• Heat the heavy cream, butter, nutmeg, 1 cup of the Parmesan and 1 teaspoon salt in a large ovenproof skillet over medium-high heat, whisking occasionally, until the cheese and butter are melted, 3 to 4 minutes. Add the tortellini and simmer until cooked through, 4 to 5 minutes. Add the chicken and sprinkle with the remaining 1/2 cup Parmesan.
• Bake until the chicken is just cooked through, the sauce has thickened and the top starts to turn golden brown, 10 to 12 minutes. Let stand for 10 minutes before serving. Sprinkle with the parsley.

CHICKEN ALFREDO SOUP WITH TORTELLINI

Steps:

• Shredded Chicken Prep (morning of or day before): Place chicken breast in a crock pot with seasoning. Place on high for 4 hours. Once fully cooked shred with forks.
• Place your frozen carrots in the microwave for 5 minutes to partially cook and steam.
• In a large pot add alfredo sauce, chicken broth, minced garlic, Italian seasoning, Cajun seasoning (optional) and shredded chicken. Bring to a boil.
• Reduce to medium heat and add the partially cooked carrots and tortellini. Cover the pot and simmer for 4 minutes.
• Stir in the spinach, parmesan, salt and pepper to taste. Allow to simmer for two to three minutes until the spinach has wilted.
• Serve and top with more parmesan.

CHICKEN ALFREDO TORTELLINI SOUP

Steps:

• In a large pot over medium-high heat, melt the butter; add in the onion, carrots, and broccoli; saute, stirring, until softened, 3-4 minutes. Add the garlic and cook until fragrant, about 20 seconds. Stir in the garlic powder, Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes.
• Reduce heat to medium-low and add in the flour; whisk until dissolved and cooked off.
• Very gradually add in the heavy cream, whisking constantly until no lumps or flour remain, then whisk in the chicken broth.
• Increase heat and bring to a gentle simmer, whisking occasionally until the soup thickens, 5-8 minutes.
• Add in the tortellini and cook until al dente, 5-7 minutes. Remove pot from the heat.
• Stir in the cheese until melted. Then stir in the cooked chicken.
• Taste and adjust seasoning, if necessary.
• Ladle into bowls with a sprinkle of freshly shaved Parmesan and serve with dutch oven bread, if desired, and enjoy!