Updated: Oct 26, 2020
There are a lot of versions of Chicken Tortellini Florentine soup floating around, but this one is made from more scratch ingredients! Taste the fresh difference! Easy, and deicious--this soup goes great with some fresh garlic bread and Italian Salad!
1 (8 oz) package of dried cheese tortellini (you can use frozen but they usually have more preservatives)
2 (32 oz boxes chicken broth
4 oz. Romano cheese, finely shredded
5 cloves garlic, chopped
1 boneless, skinless chicken breast, cooked and shredded
1 cup powder grated parmesan
1 TBSP red Pepper Flakes
Sun dried tomatoes (I don't add these, but some like to!)
4 TBSP butter
2 cups heavy cream
8 oz fresh spinach, washed and chopped
If the chicken breast isn't cooked, cook it. You can grill it, Instant pot it, boil it, saute it--any way you cook it, it will be good. Leftover rotisserie chicken works great in this, too! Shred it with a fork or in a stand alone mixer with paddle attachment after cooking--set aside.
Boil the package tortellini as per directions on package. Drain, set aside.
In a medium pot, melt 4 TBSP butter. Add 2 cups heavy cream. bring to a heavy simmer, and add 1 cup parmesan. Stir to blend and let boil approximately 5 minutes. Remove from heat and set aside.
In a large pot, add chicken broth, shredded chicken, cooked tortellini, chopped garlic, red pepper flakes (&and sun dried tomatoes if you like them!). Bring to a boil and stir in alfredo sauce. Stir until well blended. Turn down heat and add chopped spinach and slowly add shredded romano cheese--stirring to melt.
Serve hot with sprinkle cheese and some fresh bread!