A bowl of bliss!

It is so freaking hot in Louisiana right now!

Fall? Did you say Fall? Well, in Louisiana, the only difference between Summer and Fall is pumpkins. We’re all still in shorts and t-shirts and flip-flops. The mosquitoes are still murderous. We’re still in the 90’s. Every. Single. Day. Next week – the first week of October – we’re set to break the record for the hottest first week of October. Ever.

Well, hot or not, this week, I was craving soup. So I just turned the AC down a couple of notches and made soup!

Veggies and chicken sauteing away!
Add the broth and cream
Toss in the tortellini.
…and YUM!

This stuff is delicious! Two members of my family even got into a bitter argument about the leftovers the next day!

Chicken Alfredo Tortellini Soup

  • Olive oil
  • 3 cups of seasoning blend (onion and bell pepper)
  • 2 pounds of boneless skinless chicken, cut into cubes
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/2 cup of all-purpose flour
  • 8 cups of chicken stock
  • 2 cups of half and half
  • 2 12-oz. bags of frozen cheese tortellini
  • 4 cups of shredded Parmesan

Saute vegetables in olive oil until tender. Add cubed chicken, salt, and pepper and cook for 3-4 minutes. Don’t worry about cooking the chicken completely. It will finish cooking while the soup is simmering.

Sprinkle the flour over the chicken and vegetables and stir to coat everything. Continue cooking for 2-3 minutes so the flour taste is gone. Stir in the chicken stock and half and half. Continue 10-12 minutes, until soup thickens. Add the tortellini to the pot and cook until it is as tender as you like it.

Remove the pot from the heat and stir in the Parmesan – a handful at a time – waiting until it has fully melted before adding another handful. This will help the soup be smooth. Taste for seasoning and add salt, if needed.

Well Duh #1: This was loved by EVERYBODY in my family. Even Michael (Low-Carb Lou) had a bowl!

Well Duh #2: You can certainly halve this recipe, if you like.

Well Duh #3: You can add a teaspoon of red pepper flakes, if you like your Alfredo spicy.

Well Duh #4: Refrigerate leftovers. You may need to add a little water or milk when you warm it to thin it out a bit.

No matter the weather, sometimes nothing hits the spot like soup!

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