Description
This comforting one-pot meal transforms the rich, velvety flavors of classic alfredo sauce into a silky, warming soup base. Featuring tender shredded chicken, pillowy cheese-filled tortellini, and a hint of smoky Cajun spice, this dish is a quick 20-minute solution for busy weeknights. Perfectly elegant for guests yet cozy enough for family dinners, it brings restaurant-quality Italian-inspired comfort right to your kitchen table with minimal cleanup.
Ingredients
30 ounces alfredo sauce
3–4 cups chicken broth
1 tablespoon minced garlic
1 teaspoon dried Italian seasoning
1 teaspoon Cajun seasoning
1.5 pounds cooked shredded chicken
12 ounces steamed carrots
20 ounces cheese tortellini
Instructions
In a large pot, combine the alfredo sauce, 3 cups of chicken broth, garlic, Italian seasoning, and Cajun seasoning over medium heat.
Whisk the mixture until well combined and bring to a gentle simmer.
Add the shredded chicken and steamed carrots, stirring to incorporate.
Add the cheese tortellini and cook according to package instructions, typically 5-7 minutes, until the pasta is tender.
If the soup is too thick, stir in the remaining cup of chicken broth to reach your desired consistency.
Serve hot, garnished with extra parmesan or fresh herbs if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a splash of broth as the tortellini will continue to absorb liquid over time.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 5g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg