Directions

1. Heat oil in a Dutch oven over medium heat. Add chicken; cook, stirring, 2 to 3 minutes or until no longer pink. Use a slotted spoon to remove chicken. Add onion, bell pepper and garlic to Dutch oven. Cook and stir until onion is tender.
2. Stir in broth, tomatoes, parsley, oregano, basil and red pepper flakes. Bring to boiling; reduce heat. Cover and simmer 5 minutes.
3. Increase heat. Gradually stir in tortellini and chicken. Bring to boiling; cover. Boil gently 12 to 15 minutes or until pasta is al dente. Sprinkle with Parmesan (if desired) and serve immediately.