Chicken Alfredo Tortellini Soup

Ingredients:

* 1 tsp olive oil

* 1 1/2 cup, shredded rotisserie chicken

* 1 small onion, diced

* 3 cloves garlic, minced

* 4 cups low sodium chicken broth

* 1 tbsp better than bouillon or a bouillon cube

* 1 tbsp flour

* 1/2 cup almond milk

* 1 tbsp softened light cream cheese

* 1/2 cup grated Parmesan cheese

* 1 teaspoon Italian seasoning

* 1 tsp garlic powder

* 1 tsp onion powder

* 1 tsp paprika

* 1 cup fresh mini cheese tortellini

* 2 cups baby spinach

* 1 cup shredded carrots

* Fresh parsley or basil for garnish

Method:

1. Shred the Chicken: Hand shred the breast of a rotisserie chicken and set aside

2. Sauté the Aromatics: In a pot, add olive oil and the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and shredded carrots and cook for another minute, until fragrant. Add in the flour and mix until combined.

3. Make the Broth: Pour in the chicken and broth and bring it to a simmer. Stir in the almond milk (or milk of your choice!) If it doesn't seem like enough liquid add in 1/2 or a cup of water, Parmesan cheese, cream cheese, seasonings, bouillon cube, salt, and black pepper. Let the mixture simmer for 5 minutes, stirring occasionally, until the broth is slightly thickened.

4. Add the Tortellini and spinach in: Stir in the cheese tortellini and cook according to the package instructions, usually about 5-7 minutes, until the tortellini is tender and floating

5. Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley and more parm cheese!

Makes 6 servings!

Per serving calories: 470

F: 17 P: 32 C: 45

👩🏻‍🍳tip: if you are bulk prepping this I prefer to keep my cooked tortellini separate so that it doesn’t get soggy / overcooked as it sits and soaks over night!

#soupseason #soup #fallrecipes #healthyrecipes #dinnerideas #caloriedefict #highprotein #healthy