Soften the onion

• Heat the butter in a medium pot over medium heat.
• Add the onion and a pinch of salt and cook until soft.

Add aromatics

• Stir in the garlic, dried sage and rosemary.
• Cook until fragrant.

Sauté the mushrooms

• Add the mushrooms and sauté until softened.

Make the roux

• Sprinkle the flour over the mushrooms and stir well.
• Cook to remove the raw flour taste.

Simmer the broth

• Stir in the chicken stock and add a parmesan rind if using.
• Bring to a simmer and cook, stirring occasionally, until slightly thickened.
• Season generously with salt and pepper.

Add chicken and tortellini

• Stir in the shredded rotisserie chicken.
• Add the tortellini and cook according to package directions.

Finish with parmesan and cream

• Stir in the parmesan and cream.
• Simmer gently until smooth and velvety.

Season and serve

• Taste and adjust with salt, pepper and a dash of sherry or cider vinegar to balance the creaminess.
• Ladle into bowls and top with extra parmesan and black pepper.