Toss in the onions and carrots and saute until the carrots begin to soften and the onion is translucent
Add the minced garlic and saute for 1 more minute
Add in the Chicken, salt and pepper and let cook until the chicken has begun to brown on the edges
SECOND STEP:
Sprinkle the flour over the chicken and the vegetables and stir to coat everything
Continue to cook for for 2 to 3 minutes
THIRD STEP:
Add the chicken stock, the heavy cream and the red pepper flakes
Cook for 5 to 10 minutes, this is when the soup begins to thicken
Add in the Tortellini and cook until it is al dente, fresh will take about 5 to 7 minutes, frozen tortellini will take longer
FOURTH STEP:
Remove the pot from the heat and sprinkle a handful of cheese over the soup and then stir
Once that has melted, add another handful of cheese and allow it to slowly melt before stirring it
Stir in the spinach just before serving, save a little spinach to use as a garnish on top of each bowl.
Enjoy!
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