Sort ingredients
gingerbitch
QR Code
Listen
Pdf
Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and carrots. Season with salt, pepper, garlic powder, and poultry seasoning. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle the flour over the vegetables and stir well until everything is evenly coated. Cook for 1–2 minutes.
Slowly pour in the chicken stock, stirring continuously to incorporate the flour and create a smooth broth.
Add the cubed chicken breast and bring the broth to a boil. Reduce the heat to a simmer and cook until the chicken is cooked through.
Stir in the heavy cream or half-and-half, followed by the cheese tortellini. Cook according to the package directions until the tortellini are tender.
Reduce the heat to low and gradually stir in the shredded Parmesan cheese until melted and the soup is creamy.
Add the fresh spinach and crushed red pepper flakes. Stir for 1–2 minutes, or until the spinach is wilted.
Remove from the heat and let the soup sit for about 10–15 minutes before serving.