Creamy Tomato Tortellini Soup

I was inspired to come up with this recipe for my best friend who wanted a quick and easy version of my original tortellini soup recipe.

48 oz. Carton of chicken broth
3 Boneless, skinless chicken breasts
1/4 Cup Dry shredded carrot (or 1-2 fresh)
1 Tbsp Dry Onion
1 1/2 tsp Minced dry garlic
1 Tbsp Dry Celery (1 stalk fresh, diced)


Boil the above ingredients over med-high heat for about 20 minutes or until chicken is cooked. Take out chicken, shred with fork and add back to pot.
*Frozen chicken can also be used, it will just take a bit longer to cook

Then Add:
6 oz. can Tomato paste
1/2 tsp Dry basil
1/4 tsp Dry thyme
2 Bay leaves
Dash of sea salt, optional

Simmer over low heat for 10 minutes

Add 9 oz. of tortellini (I like Buitoni Mixed Cheese found in the refrigerator section)
Boil for 7 minutes (or according to your package directions)
Add 1/3 Cup of Heavy Cream, stir until warmed through

Serve topped with grated Parmesan