Chicken Tortellini Soup

2 T. olive oil
2 scallions, sliced
2 carrots, diced
2 stalks 2 stalks celery
1 qt. vegetable stock
1 qt. water
4 t. chicken base or 4 chicken bouillon cubes 4 t. chicken base or 4 chicken bouillon cubes
1 ½ t. dried dill
3 T. fresh parsley, chopped or 1 T. dried parsley flakes
zest and juice of one lemon--NO seeds in the soup!!
2 or 3 cups cooked chicken, shredded
8 oz. refrigerated cheese tortellini
½ cup heavy cream, optional
Salt and pepper to taste

Warm the oil in a soup pot and sauté the scallions, carrots and celery over medium heat for 10 to 12 minutes, stirring frequently. Add the vegetable stock, water, bouillon, dill, parsley, and lemon zest and juice. Bring to a simmer, then turn the heat to low. Simmer for 20 minutes.
Add the chicken and allow to heat through. Add the tortellini and simmer for another 3 or 4 minutes, or just until the tortellini is tender. Stir in the cream if using. Taste and adjust salt and pepper if needed.
Serve!