In a stock pot over medium heat, melt butter. Add in onions and cook until soft, about 3-4 minutes. Sprinkle in the flour , poultry seasoning, and rosemary. Cook for 1 minute more.

Whisk in the broth a little at a time until smooth after each addition. Add in the celery, carrots, potatoes, and bay leaf. Bring to a boil. Then reduce to a simmer, and cook covered for 17 minutes or until vegetables are tender.

Mix in the chicken, tortellini, and cream, simmer an additional 5 minutes uncovered or until tortellini is cooked.

Stir in peas, discard bay leaf and season with salt and pepper to taste. Let rest 2-3 minutes to heat the peas. Serves 6.