Chicken Alfredo Soup with Tortellini

0 In a large dutch oven or pot, bring to a boil the alfredo sauce, 3 cups of chicken stock, fresh garlic, Italian seasoning, optional Cajun seasoning, and shredded chicken. 
2 Place the bag of frozen carrots in microwave for 5 minutes to partially cook and steam them. 
6 Once boiling, reduce heat to medium and add the partially cooked carrots and tortellini. Cover the pot and allow it to simmer and cook for 4 minutes. 
1 Remove lid from the pot and stir in the spinach and parmesan cheese. Allow the soup to simmer for 2 to 3 more minutes until the spinach has wilted and the cheese has melted.
7 If the soup is too thick, add more stock one splash at a time until it's the consistency you're looking for. 
4 Season the Chicken Alfredo Soup with salt and black pepper to your taste preferences. Scoop into bowls, top with more parmesan cheese and black pepper. Serve and enjoy!