In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables are tender and fragrant.

Pour in the chicken broth and bring the mixture to a simmer. This will form the flavorful base of your soup.

Stir in the shredded chicken and cheese tortellini. Allow the soup to cook for 5-6 minutes or until the tortellini is tender.

Reduce the heat to low and slowly stir in the heavy cream. Add the Italian seasoning, salt, and pepper to taste. Let the soup heat through for another 3-4 minutes.

Once everything is well blended and heated, ladle the soup into bowls and garnish with freshly chopped parsley. Enjoy your delightful bowl of creamy goodness!