1-First, prepare all ingredients by shredding the cooked chicken, chopping the vegetables, and mincing the garlic to ensure smooth cooking.

2-In a large pot, heat 1 tablespoon of olive oil over medium-high heat, then sauté 1/2 medium chopped onion for 5 to 7 minutes until softened.

3-Add 3 finely chopped celery sticks, 3 peeled and chopped or sliced large carrots, 2 minced garlic cloves, and 1/2 teaspoon of Italian seasoning, cooking for a few more minutes.

4-Pour in 8 cups of chicken broth and bring to a boil, then reduce heat to a rapid simmer and cook for 10 minutes or until the vegetables are tender.

5-Add 2 cups of shredded cooked chicken and 2 (9-ounce) packages of refrigerated cheese tortellini, then increase heat to medium-high and cook until the tortellini are done, adjusting heat as needed.

6-Season with salt and pepper to taste and garnish with chopped parsley before serving.