Dice the yellow onion into small pieces, cut the carrots and celery into thin half-moons about 1/4-inch thick, and mince the garlic cloves. This prep work ensures even cooking of the vegetables and allows you to move quickly once you start cooking. Having everything ready also prevents the aromatics from burning while you're still chopping.

Melt the butter in a large pot over medium heat, then add the diced onion, carrots, and celery. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. Add the minced garlic, Italian seasoning, and smoked paprika, stirring constantly for about 1 minute until fragrant. I like to add the paprika here because the warm butter helps release its smoky flavor and distribute it evenly throughout the base.

Sprinkle the flour over the aromatic mixture and stir constantly for 1 minute to cook out the raw flour taste and create a light roux. Pour in the white wine while stirring, scraping any browned bits from the bottom of the pot—these bits add deep savory flavor. Continue stirring for 30 seconds as the wine reduces slightly and the mixture becomes smooth.

Add the chicken stock, bay leaf, and a pinch each of salt and pepper to the pot, stirring well to incorporate the roux. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low, partially cover with a lid, and simmer for 10 minutes. This simmering time allows the flavors to meld and the roux to fully thicken the broth to a silky consistency.

Stir in the cooked shredded chicken and tortellini directly into the simmering broth. I shred the chicken into roughly 1-inch pieces so they catch more of the creamy soup rather than getting lost as small bits. Cook uncovered for 4-5 minutes, stirring occasionally, until the tortellini floats to the surface and is heated through.

Remove the pot from high heat and stir in the heavy cream, peas, lemon juice, and fresh parsley. Add a final adjustment of salt and pepper to taste. Stir gently for about 1-2 minutes until the peas are warmed through and the cream is fully incorporated—do not boil after adding the cream to prevent it from breaking. The lemon juice brightens the rich, creamy flavors and prevents the soup from tasting one-dimensional.

Ladle the soup into bowls and serve immediately while hot. Remove the bay leaf before serving if desired.