Chicken Alfredo Soup with Tortellini

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.