Ingredients

The following ingredients have 8 Servings
  • 3 tablespoons unsalted butter
  • 1 small sweet onion (, diced)
  • 1 large carrot (, peeled and sliced into rounds)
  • 1 1/2 cups small broccoli florets
  • 2 cloves garlic (, minced)
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt ((not table salt))
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup all-purpose flour
  • 2 cups heavy cream
  • 5 cups low-sodium chicken stock
  • 9 ounce refrigerated cheese tortellini
  • 2 cups freshly grated Parmigiano-Reggiano cheese
  • 11/2 cups chopped rotisserie chicken

Instruction

  • In a large pot over medium-high heat, melt the butter; add in the onion, carrots, and broccoli; saute, stirring, until softened, 3-4 minutes. Add the garlic and cook until fragrant, about 20 seconds. Stir in the garlic powder, Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes.
  • Reduce heat to medium-low and add in the flour; whisk until dissolved and cooked off.
  • Very gradually add in the heavy cream, whisking constantly until no lumps or flour remain, then whisk in the chicken broth.
  • Increase heat and bring to a gentle simmer, whisking occasionally until the soup thickens, 5-8 minutes.
  • Add in the tortellini and cook until al dente, 5-7 minutes. Remove pot from the heat.
  • Stir in the cheese until melted. Then stir in the cooked chicken.
  • Taste and adjust seasoning, if necessary.
  • Ladle into bowls with a sprinkle of freshly shaved Parmesan and serve with dutch oven bread, if desired, and enjoy!