In a large pot or Dutch oven over medium heat melt the butter and add the carrots, celery and onion. Sauté for 5-7 minutes or until the vegetables are fork tender.
Add the garlic and sauté for 30 seconds (I always add garlic last because it can burn easily).
Next stir the flour in with the vegetables and sauté for another 2 minutes.
Add the chicken broth, oregano, thyme, salt, pepper and bay leaf. Bring to a boil then turn heat low to simmer for 10 minutes.
Add the cooked shredded chicken and tortellini. Cook according to tortellini directions (usually 3-6 minutes) be careful to not over cook the tortellini because it will become mushy.
Remove the pot from the heat, add the heavy cream, grated parmesan cheese and parsley.
Serve immediately with crackers, crusty bread and extra parmesan cheese.
