CHICKEN ALFREDO 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 cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 4 cups reduced-sodium chicken stock
  • 1 cup half-and-half
  • 1 teaspoon crushed red pepper flakes
  • 9 ounces cheese tortellini, frozen or fresh
  • 2 cups freshly shredded Parmesan cheese
  • 2 ounces fresh baby spinach

NEXT instructions you can go  HERE

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