Preparation

Heat olive oil in a large pot. Add carrots, garlic, leek, celery, and onions and cook for 4-5 minutes. Season with salt and pepper. Add chicken breast, chicken broth, thyme, bay leaf, and lemon wedge. Simmer for 15 minutes or until chicken is cooked through. Remove chicken from the pot and gently shred with a fork. Return shredded chicken in the soup and simmer for 5 minutes longer. Remove herbs and lemon from the soup and add fresh parsley. Cook tortelloni according to packaging instructions. Plate tortelloni in a soup bowl. Ladle soup as needed on top of ravioli.