Ingredients
2
tablespoons butter
1
cup diced onions
1
tablespoon Italian seasoning
1/2
teaspoon salt
1/4
teaspoon crushed red pepper flakes
3
cups Progresso™ chicken broth (from 32-oz carton)
1/2
cup heavy whipping cream
1
package (20 oz) refrigerated cheese tortellini
2
cups chopped cooked chicken
1
package (10 oz) fresh broccoli florets (about 4 cups)
4
oz (half of 8-oz package) cream cheese, cut into cubes and softened
Shredded Parmesan cheese, if desired
Preparation
In 5-quart Dutch oven, melt butter over medium-high heat. Add onions, Italian seasoning, salt and pepper flakes. Cook 4 to 6 minutes, stirring frequently, until onions begin to brown on edges.
Stir in broth and whipping cream; heat to boiling over high heat. Stir in tortellini, chicken and broccoli; return to boiling. Reduce heat; simmer uncovered 5 to 7 minutes, stirring frequently, until tortellini is cooked and broccoli is tender.
Remove from heat; stir in cream cheese until melted. Let stand 5 minutes; stir. Top with Parmesan cheese.
