Creamy Tortellini Soup - Recipe

I found a very basic recipe online this week, and then decided to doctor it up and add my own twist to it.  It turned out very good!  Preparation time, start to finish is less than 30 minutes.  This soup was flavorful, filling, and very satisfying.

The original recipe called for:

8 cups chicken broth
1 pound frozen peas & carrots
10 oz. fresh cheese tortellini
1/2 cup of heavy cream

I added the following:

2 tablespoons butter
1 small onion - diced
2 cloves fresh garlic - minced
doubled the tortellinni
added a handful of left over rotisserie chicken breast
salt & pepper
a little corn starch to thicken

Directions:
Melt butter, added onions & garlic and saute' until tender.   Add broth, salt and pepper - then bring to a boil.  Add frozen vegetables, return to boil for 7 minutes.  Add chicken & tortellini and bring to boil for another 5 minutes.  Stir in cream and let boil slowly to thicken.  If you would like a thicker soup, make a paste out of corn starch and cold water, stir into boiling soup and allow to thicken.

Place soup in bowl.  Sprinkle fresh grated parmesan on top and drizzle with a smidge of olive oil.  Serve with a baguette and enjoy!!