Add chicken breast to a large stock pot and pour in the chicken broth. Bring the chicken broth to a low boil and cook for about 15 minutes, or until chicken is cooked through.

Turn heat off on the pot and remove the chicken from the pot and set it aside in a bowl to cool down.

While the chicken is cooling, add the olive oil to a skillet and then add in the onion, celery, and carrots sand saute for about 5 minutes, or until the veggies begin to soften.

Add in the garlic and saute for 1 minute, then stir in the italian seasoning until it is fully combined. Now gently add the vegetables into the pot of chicken broth.

Make sure the chicken breast are cool enough to handle, then use two forks or a hand mixer and shred the chicken. Once the chicken is shredded, add it into the pot with the vegetables and chicken broth.

Turn the heat on the pot up to medium-high and let the soup cook for about 5-7 minutes, just until the tortellini pasta is cooked through. The pasta will begin to float to the top once it is cooked.

Add in cajun seasoning and stir until mixed well. Taste for seasoning and season the soup with about 1-2 teaspoons salt and 1 teaspoon pepper- more or less taste!

Serve with crackers or a crusty bread, and enjoy!