Heat 1 tbsp olive oil in a dutch oven over medium-high heat. (My dutch oven is 7.5 qts)
Add the chopped onion, cook until browned and caramelized.
While the onion is cooking, cut the chicken into chunks and salt and pepper the chicken well.
Once the onions are browned, reduce heat and slowly pour in the chicken broth, and add all the other ingredients except for the cream.
Stir well. Cover and cook for 35-40 minutes, or until the chicken is cooked through.
Add the frozen tortellini and the cream. Cover and leave on medium heat for 3 minutes.
Remove from heat and serve immediately.