CHICHEN ALFREDO TORTELLINI SOUP

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Ingredients:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 boneless, skinless chicken breasts, diced
  • 6 cups chicken broth
  • 9 ounces (255g) refrigerated cheese tortellini
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh chopped parsley, for garnish

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
  2. Add the diced chicken breasts to the pot and cook until browned on all sides, about 5-6 minutes.
  3. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for about 10-15 minutes, until the chicken is cooked through.
  4. Add the refrigerated cheese tortellini to the pot and cook according to package instructions, usually about 7-9 minutes, until the tortellini are tender.
  5. Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the soup is heated through.
  6. Season the soup with salt and pepper to taste, adjusting as needed.
  7. Ladle the Chicken Alfredo Tortellini Soup into bowls and garnish with fresh chopped parsley.
  8. Serve hot and enjoy this comforting and creamy soup! You can also serve it with some crusty bread or a side salad for a complete meal.

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