Preparation

• Dice the yellow onion into small pieces, cut the carrots and celery into thin half-moons about ¼-inch thick, and mince the garlic cloves.
• Melt the butter in a large pot over medium heat, then add the diced onion, carrots, and celery. Cook for 3-4 minutes, stirring occasionally.
• Add the minced garlic, Italian seasoning, and smoked paprika, stirring constantly for about 1 minute until fragrant.
• Sprinkle the flour over the aromatic mixture and stir constantly for 1 minute to cook out the raw flour taste.
• Pour in the white wine while stirring, scraping any browned bits from the bottom of the pot. Continue stirring for 30 seconds.
• Add the chicken stock, bay leaf, and a pinch each of salt and pepper, stirring well. Bring to a boil, then reduce heat and simmer for 10 minutes.
• Stir in the cooked shredded chicken and tortellini. Cook uncovered for 4-5 minutes.
• Remove the pot from heat and stir in the heavy cream, peas, lemon juice, and parsley.
• Ladle the soup into bowls and serve immediately while hot.