Chicken Tortellini Soup

1 boneless skinless chicken breast
1-quart chicken broth
1 pkg chicken or cheese tortellini (fresh pasta is best)
3 carrots
3 celery stalks
1 onion
2 tablespoons extra virgin olive oil
1 Knorr Chicken Bouillon
1 teaspoon parsley flakes
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper

Equipment needed:
Dutch oven or stockpot
Ladle for serving
Wooden spoon

Rinse and drain vegetables. Peel carrots. Chop carrots, onion, and celery into bite-size pieces. Sauté vegetables with 2 tablespoons of extra virgin olive oil in a Dutch oven under medium-high heat. Sprinkle with salt and pepper. Stir vegetables with a wooden spoon to ensure they are evenly coated with oil, salt, and pepper. Cook until onions are translucent. Add chicken broth and chicken breast to the pot. Bring to boil, cover with the lid and reduce to simmer for 20 minutes. Remove chicken, place on plate and tent with aluminum foil. Let chicken rest for 10 minutes. Add tortellini.  Cut or tear chicken into bite-size pieces and add back into Dutch oven. Serve.