3 tablespoons unsalted butter

1 small sweet onion , diced

1 large carrot , peeled and sliced into rounds

1 1/2 cups small broccoli florets

2 cloves garlic , minced

3/4 teaspoon garlic powder

3/4 teaspoon Italian seasoning

1/2 teaspoon kosher salt (not table salt)

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes

1/4 cup all-purpose flour

2 cups heavy cream

5 cups low-sodium chicken stock

9 ounce refrigerated cheese tortellini

2 cups freshly grated Parmigiano-Reggiano cheese

11/2 cups chopped rotisserie chicken

In a large pot over medium-high heat, melt the butter; add in the onion, carrots, and broccoli; saute, stirring, until softened, 3-4 minutes. Add the garlic and cook until fragrant, about 20 seconds. Stir in the garlic powder, Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes.

Reduce heat to medium-low and add in the flour; whisk until dissolved and cooked off.

Very gradually add in the heavy cream, whisking constantly until no lumps or flour remain, then whisk in the chicken broth.

Increase heat and bring to a gentle simmer, whisking occasionally until the soup thickens, 5-8 minutes.

Add in the tortellini and cook until al dente, 5-7 minutes. Remove pot from the heat.

Stir in the cheese until melted. Then stir in the cooked chicken.

Taste and adjust seasoning, if necessary.

Ladle into bowls with a sprinkle of freshly shaved Parmesan and serve with some crusty bread, if desired, and enjoy!

Notes

Increase cook time for frozen tortellini. If using frozen tortellini, it will lower the temperature of the soup and will take longer to cook.

Thaw frozen broccoli. If using frozen broccoli florets instead of fresh, thaw them first and add them in 5 minutes before cook time is done.

Add in some greens. Feel free to stir in some fresh baby spinach. Cook until just wilted.