Step 1

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.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

Taste and adjust seasoning, if necessary.

Step 8

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