Prep Time: 5 Min
2 jars alfredo sauce 2-3 cups chicken broth 1 tablespoon garlic 1 teaspoon Italian seasoning 1½ pounds shredded chicken 12 ounces frozen carrots 1 package cheese tortellini's 3 ounces Baby spinach ½ cup parmesan cheese salt and pepper; to taste
Cook Time: 15 Min
Place your frozen carrots in microwave for 5 minutes to partially cook and steam. In a large pot add alfredo sauce, chicken broth, minced garlic, Italian seasoning, Cajun seasoning (optional) and shredded chicken. Bring to a boil.
Reduce to medium heat and add the partially cooked carrots and tortellini. Cover the pot and simmer for 4 minutes.
Stir in the spinach, parmesan, salt and pepper to taste. Allow to simmer for two to three minutes until the spinach has wilted. Serve and top with more parmesan.
CHICKEN ALFREDO SOUP WITH TORTELLINI