Wash all produce under cold running water. Dice onion, chop carrots and broccoli to roughly the size of the tortellini. Mince garlic. Chop parsley and thyme.
In a stockpot, over medium heat, melt butter. Sauté onions and carrots for 3 minutes or until onions are soft.
Add broccoli and garlic. Cook for 1 minute. Stir in flour. Season with salt and pepper.
Add cream and veggie stock. Raise to high heat. Bring to a boil then turn heat down to medium- low and simmer for about 10 minutes. Stir occasionally
Add chicken, tortellini, and herbs. Cook until pasta is soft. Approximately 5 minutes.
Season one final time with salt and pepper to taste.
