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Heat spicy olive oil in a stockpot or Dutch oven. Add chicken cubes and sauté until cooked for about 5 minutes. Remove from chicken and set aside. In the same pot, heat Fustini's Gremolata olive oil over medium heat until shimmering. Add celery, carrots, onion and garlic and sauté for 1 minute. Sprinkle in flour, whisking continually for 4 minutes. Slowly add chicken stock, while still whisking briskly until flour and stock are well blended. Add cooked chicken cubes to the pot and increase heat to high.
When stock comes to a boil, add frozen tortellini. Bring back to a boil, then reduce heat and cook 2-5 minutes, or until tortellini is tender. Season to taste with salt and pepper. Ladle into individual bowls, add parsley or cilantro and garnish with cheese.
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