Creamy Chicken Alfredo Tortellini Soup

Ingredients

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Heavy whipping cream

  Fluid

  2 cup, whipped or 240g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Garlic

  Raw

  1 cloves, minced or 3g

• Chicken thigh

  Broilers or fryers, meat only, raw

  907g

• Butter

  Unsalted

  ½ cup or 114g

• Wheat flour

  White, cake, enriched

  ½ cup unsifted, dipped or 69g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Tortellini

  Beef - Wegmans

  10 oz or 284g

• Spinach

  Cooked, boiled, drained, without salt

  15 oz or 425g

• Sun-dried tomatoes

  Packed in oil, drained

  ½ cup or 55g

• Parmesan cheese

  Low sodium

  1 cup, grated or 100g

Directions

1. In a 5- to 6-qt. slow cooker combine the broth, cream, wine, and garlic. Stir in chicken. Cover and cook on low 4 to 6 hours.
2. Meanwhile, stir together butter, flour, and basil. Stir into mixture in cooker with the pasta, spinach, and tomatoes. Turn to high. Cover and cook 45 to 60 minutes more or until pasta is tender and mixture is bubbly and slightly thickened, stirring once. Stir in cheese.
3. Recipe by: Better Homes & Gardens (source: https://www.bhg.com/recipe/creamy-chicken-alfredo-tortellini-soup/)

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• Slow-Cooker Chicken Alfredo