Chicken Alfredo Vegetable Soup with Tortellini
2 large carrots, peeled and diced
1 medium onion, diced
2 stalks celery, diced
3 boneless chicken breast, cut into bite size pieces
2 qts chicken or vegetable stock
2 t. dried basil
1 t. dried oregano
salt and pepper
2 c. frozen cheese filled tortellini
1 jar prepared alfredo sauce (i used Bertolli Roasted Red pepper flavor)
In a large stockpot, saute vegetables in olive oil until soft. Stir in basil and oregano. Season chicken with salt and pepper and add to pot, stirring occasionally until partially cooked. Add in stock, bring to a boil and allow to simmer until vegetables are tender and chicken is cooked through, stirring occasionally. Add in tortellini and cook until tender, about 5 minutes. Stir in alfredo sauce, taste and season with salt and pepper if needed.
If thicker soup is desired, make a paste of 2 T. soft butter and 2 T. flour and stir into soup. Allow to cook for 2-3 minutes to cook off raw flour taste. Use more butter and flour if a thicker soup is your thing.