• In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot and crumble it into small pieces. Set aside.
• Using the bacon fat, cook your seasoned chicken over medium heat until browned. Remove the chicken from the pot and set aside with the bacon.
• In the same pot, add the celery, carrots, onions, and garlic. Sautee.
• Then, add butter, chicken base, sliced mushrooms, and flour. Mix.
• Pour in heavy cream, and chicken broth. Mix.
• Add the spices and the cooked bacon to the pot. Bring the mixture to a simmer and let it cook for about 10 minutes.
• Add the cooked shredded chicken and tortellini to the pot, and let it cook for about 5-10 minutes until the tortellini is tender.
• Add the grated Parmesan cheese, and stir until the cheese is melted and well combined. Finish with fresh chopped herbs.

For the cheesy Puffed Pastries

• Preheat the oven to 400 degrees F.
• Lay out the puff pastry squares on a baking sheet lined with parchment paper.
• Add a spoonful of grated cheese to the center of each square.
• Fold the puff pastry to create a triangle, and use a fork to seal the edges.
• Brush the tops of the puff pastries with the beaten egg
• Bake the puff pastries in the preheated oven for about 15-20 minutes, or until golden brown and bubbly.
• Serve the stuffed puff pastries alongside the creamy chicken and tortellini soup. Enjoy!