Description
Creamy and hearty soup made with Alfredo sauce, shredded chicken, carrots, spinach, and cheese tortellini.
Ingredients
2 (15-ounce) jars Alfredo sauce
3 to 4 cups low-sodium chicken broth
1 tablespoon minced garlic
1 teaspoon Italian seasoning
1 teaspoon Cajun seasoning (optional)
1½ pounds cooked, shredded chicken breast
12 ounces frozen sliced carrots
1 (20-ounce) package cheese tortellini
3 ounces fresh baby spinach
½ cup grated Parmesan cheese
Salt and black pepper, to taste
Instructions
1. Cook chicken and shred once cooled.
2. Microwave frozen carrots for 5 minutes.
3. Combine Alfredo sauce, broth, garlic, Italian seasoning, Cajun seasoning, and shredded chicken in a large pot. Bring to a boil.
4. Add carrots and tortellini. Cover and simmer 4 minutes.
5. Stir in spinach, Parmesan, salt, and pepper. Simmer 2–3 more minutes.
6. Adjust thickness with extra broth if needed.
7. Serve warm with extra Parmesan.
Notes
Add extra broth if the soup thickens after cooling. Fresh tortellini may be substituted.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American