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:
- 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.
- Add the diced chicken breasts to the pot and cook until browned on all sides, about 5-6 minutes.
- 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.
- Add the refrigerated cheese tortellini to the pot and cook according to package instructions, usually about 7-9 minutes, until the tortellini are tender.
- Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the soup is heated through.
- Season the soup with salt and pepper to taste, adjusting as needed.
- Ladle the Chicken Alfredo Tortellini Soup into bowls and garnish with fresh chopped parsley.
- 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.