Chicken Alfredo Soup

Easy and quick to make, and very tasty. Dinner will be ready with in a half hour.  Add some warm Italian bread for a tasty meal.
 

CHICKEN ALFREDO SOUP
(serves  5)

Ingredients:
*3 tablespoons butter
*1 medium carrots, peeled and chopped small
*1 small, yellow onion, chopped small
*2 garlic cloves, minced
*1 pound boneless skinless chicken breasts, cut into bite-size pieces
*1 teaspoon salt
*1 teaspoon ground black pepper
*1/4 cup all purpose flour
*1 (32 ounce) container chicken stock (I make my own)
*1 cup half & half
*1 teaspoon crushed red pepper flakes
*2 cups cheese tortellini (I use fresh, but you can use frozen)
*2 cups fresh parmesan cheese, shredded
*1 cup fresh baby spinach, chopped

Directions:
~In a large stock pot, over medium heat melt the butter.
~Add carrots and cook for 3 minutes, stirring often.
~Add onions, and cook until onions are translucent about 2-3 minutes, stirring often.
~Add garlic and cook another 20-30 seconds, stirring continuously.
~Add chicken, salt and pepper.
~Cook for about 5-6 minutes, stirring often to cook all sides of chicken.
~Add flour and cook for another 1-2 minutes, stirring continuously.
~Add chicken stock and red pepper flakes for about 8-10 minutes until soup starts to thicken, stir often.
~Add half & half and cook 1 minute stirring continuously.
~Add tortellini to soup and cook until al dente (frozen will take a little longer).
~Add cheese 1/2 cup at at time, and stir until melted.
~Add chopped spinach and cook for another 1-2 minutes or until spinach is melted, stir continuously.