Cheesy Chicken Alfredo Soup

I can't think of anything I like better than this Creamy, Parmesan-loaded Tortellini in a chicken broth soup.

It's a super easy recipe that serves a family a four.

I love this fresh Buitoni Tortellini.  At the Republic Road location, where I work, you can find it in a cold case near the Meat Department.

Ingredients

2 tbsp. butter

1 lb. chicken breasts

kosher salt

Freshly ground black pepper

1 large onion, diced

3 cloves garlic, minced

1/4 c. all-purpose flour

4 c. low-sodium chicken broth

1 c. half and half

9 oz. Tortellini

2 tsp. crushed red pepper flakes

Fresh basil for garnish (optional)

Directions

In a large pot over medium-high heat, melt butter. Cook chicken until cooked through and golden, 6 minutes per side. Season with salt and pepper and set aside. Once cool, dice.

Add onion to pot and cook until soft and golden, 6 minutes. Add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 2 to 3 minutes. Add chicken broth and half and half and simmer until thickened, 15 minutes.

Add tortellini to pot and cook until al dente, 10 minutes. Add diced chicken and season with crushed red pepper flakes, salt, and pepper.

Ladle into bowls and garnish with basil.