Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add the diced onion and cook for about 4-5 minutes until translucent and soft. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced carrots and diced celery to the pot. Stir everything together, then pour in 4 cups of chicken broth. Increase the heat and bring the mixture to a gentle boil, then reduce to a simmer. Let it cook for about 8-10 minutes, or until the vegetables are tender.
Add the fresh cheese tortellini directly to the simmering broth. Fresh tortellini cooks quickly, usually in 3-5 minutes. Once the tortellini floats to the surface and is tender, it’s ready for the next step.
Reduce the heat to low. Add the entire 8-ounce package of Boursin cheese to the pot, stirring until it melts completely into the soup. Then pour in 1 cup of heavy cream, stirring gently to combine. The soup should become luxuriously creamy with a beautiful herbaceous flavor.
Taste the soup and add salt and pepper as needed. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve immediately and enjoy!
