In a large kettle, cook the diced carrots, chopped onion, and minced garlic in a small amount of oil until softened.

While the vegetables cook, cut the boneless chicken breasts into bite-size pieces.

Once the vegetables are softened, add the cream of chicken soup, water, oregano, basil, and chicken pieces to the kettle.

Simmer the soup for about an hour or until the chicken is cooked through and tender.

About 10 minutes before serving, add the cheese tortellini and frozen broccoli to the soup.

Simmer for an additional 10 minutes or until the tortellini is cooked through and the broccoli is tender.

Serve the soup hot, garnished with freshly grated Italian cheese.

Enjoy with a loaf of Italian or French bread.