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!
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.
Video
Notes
Storing Information:
Refrigerated in an airtight container for up to 7 days.
Nutrition
Calories: 610kcal
Keyword ALFREDO SOUP WITH TORTELLINI, CHICKEN ALFREDO SOUP, CHICKEN ALFREDO SOUP WITH TORTELLINI, SOUP WITH TORTELLINI