Chicken Alfredo Soup with Tortellini

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 This recipe is from blogger ENTIRELYELIZABETH.  It was so delicious the only changes I made was to pach the chicken and I added cherry tomatoes that I had on hand. Also I halved the recipe.

This quick and easy 20 minute Chicken Alfredo Soup with Tortellini is creamy and tastes just like the beloved pasta dish! It is rich, hearty, and has souper (get it, soup-er! HA!) simple ingredients. What's even better is it is a ONE POT meal!



INGREDIENTS
  

  • 2 15 ounce alfredo sauce - in jars or homemade
  • 3 cups chicken broth - or chicken stock, and have an additional cup of broth to thin out soup (just in case)
  • 1 tablespoon garlic - minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Cajun seasoning - optional for spice
  • 1½ pounds shredded chicken
  • 12 ounces frozen carrots - the bagged microwavable kind (used fresh carrots which I then precooked)
  • 1 20 ounce cheese tortellini
  • 3 ounces Baby spinach
  • ½ cup parmesan cheese; - and more for topping
  • salt and pepper - to taste

INSTRUCTIONS
 

  • Shredded Chicken Prep (morning of or day before): Place 3 to 4 chicken breast in a crock pot with seasoning. Place on high for 4 hours. Once fully cooked shred with forks.
  • Place the bagged frozen carrots in the microwave for 5 minutes to partially cook and steam.
  • In a large dutch oven or pot add the alfredo sauce, chicken broth, minced garlic, Italian seasoning, Cajun seasoning (optional), and prepared shredded chicken.
  • Bring the soup base to a boil.
  • Reduce to medium heat and add the partially cooked carrots and tortellini. Cover the pot and allow it to simmer for 4 minutes.
  • Stir in the spinach, parmesan, salt and pepper. Allow the soup to simmer for 2 to 3 minutes until the spinach has wilted.
    NOTE: If the soup is too thick add more broth, a half a cup at a time, and stir well until it is what you are looking for.
  • Serve and top with more parmesan.

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