Serve up a gourmet dish in minutes with this creamy, hearty soup that brings warmth and comfort as the air turns crisp and the days grow shorter
In a soup pot, melt butter over medium-high heat. Add chicken and Italian seasoning; cook, stirring for about 3 minutes or until chicken is starting to brown. Remove chicken to a plate.
Add mushrooms, shallot, garlic, salt and pepper; cook, stirring for about 5 minutes or until mushrooms start to become golden.
Pour in cream and broth; bring to a boil. Reduce heat to low and stir in tortellini and browned chicken and any accumulated juices. Simmer gently, stirring occasionally for about 5 minutes or until tortellini are just tender and chicken is no longer pink inside. Stir in Asiago and chives.
Ladle into bowls and garnish with chives and more Asiago if desired