Add all the ingredients for the ground chicken to a bowl and gently mix to combine.
Heat olive oil in a large pot over medium/high heat. When the olive oil is fragrant, break the chicken into small pieces resembling chicken meatballs.
Cook the chicken pieces until browned on all sides, about 6-7 minutes. Be sure to gently move the chicken pieces around so they don’t stick to the bottom of the pot. Remove the chicken from the pot.
Deglaze the pot with wine and use a spatula to scrape the brown bits from the bottom of the pot.
Add the onion and carrots to the pot and season with ½ teaspoon salt. Toss and saute over medium/high heat for 5-6 minutes.
Add the garlic and saute for an additional 1 minute. Once the garlic is fragrant, add the broth to the pot and bring to a boil.
Add the peas and tortellini to the pot and turn the heat down to medium. Let the tortellini cook for 3-4 minutes or until the center of the tortellini is hot and gooey.
Add the chicken back to the soup and stir to combine.
Remove the pot from heat and slowly add the parmesan to the soup. Add a few tablespoons of the cheese at a time, stirring constantly. Repeat until all the parmesan has been added. If you add the parmesan all at one time it will climb.
Add the remaining salt and lemon juice to the pot and stir.
Top with fresh parsley, parmesan cheese, and red pepper flakes. Serve immediately and enjoy.