SO NOM NOM

Updated: Oct 26, 2020

There are a lot of versions of Chicken Tortellini Florentine soup floating around, but this one is made from more scratch ingredients! Taste the fresh difference! Easy, and delicious–this soup goes great with some fresh garlic bread and Italian Salad!

1 (8 oz) package of dried cheese tortellini (you can use frozen but they usually have more preservatives)

2 (32 oz boxes chicken broth

4 oz. Romano cheese, finely shredded

5 cloves garlic, chopped

1 boneless, skinless chicken breast, cooked and shredded

1 cup powder grated parmesan

1 TBSP red Pepper Flakes

Sun dried tomatoes (I don’t add these, but some like to!)

4 TBSP butter

2 cups heavy cream

8 oz fresh spinach, washed and chopped

Chicken:

If the chicken breast isn’t cooked, cook it. You can grill it, Instant pot it, boil it, saute it–any way you cook it, it will be good. Leftover rotisserie chicken works great in this, too! Shred it with a fork or in a stand alone mixer with paddle attachment after cooking–set aside.

Tortellini

Boil the package tortellini as per directions on package. Drain, set aside.

Alfredo

In a medium pot, melt 4 TBSP butter. Add 2 cups heavy cream. bring to a heavy simmer, and add 1 cup parmesan. Stir to blend and let boil approximately 5 minutes. Remove from heat and set aside. (or use a jarred alfredo, but it isn’t as good!)

In a large pot, add chicken broth, shredded chicken, cooked tortellini, chopped garlic, red pepper flakes (&and sun dried tomatoes if you like them!). Bring to a boil and stir in alfredo sauce. Stir until well blended. Turn down heat and add chopped spinach and slowly add shredded romano cheese–stirring to melt.

Serve hot with sprinkle cheese and some fresh bread!