Cooking Instructions:

In a large pot, melt the unsalted butter and reduced-fat butter over medium heat. Add chopped onions, carrots, and broccoli, and sauté until the vegetables are softened.

In a separate bowl, cook additional onions in the microwave, then sauté with minced garlic until fragrant. Heat the olive oil in the pot and add the sautéed onion, carrots, and celery, stirring until softened.

Stir in the cooked chicken and let it heat through. If using raw chicken, add it to the pot and cook until no longer pink. Season the mixture with garlic powder, Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes to taste.

Whisk in flour to thicken, then gradually add the heavy cream and chicken stock, stirring consistently. Pour in the Alfredo sauce and bring the mixture to a boil, allowing it to thicken slightly.

Add the cheese tortellini to the pot and cook until al dente, usually around 5-7 minutes. If desired, mix in the half and half and baby spinach, letting the spinach wilt into the soup.

Finally, stir in the Parmesan cheese until melted and adjust the seasoning to taste. For an extra creamy finish, mix in the fat-free sour cream before serving.

For best results, be sure to taste and adjust the seasonings throughout the cooking process. This dish is a perfect way to enjoy traditional alfredo flavors in a comforting soup.

This soup can be stored in an airtight container in the fridge for 3 to 4 days, or you can freeze it without tortellini and spinach for up to two months. When reheating, you may need to add a splash more chicken stock or cream to restore its creamy consistency. Enjoy your delicious Chicken Alfredo Tortellini Soup!