1Cut chicken into 1-inch pieces. Heat chicken, carrot, onions, parsnip, broth and marjoram to boiling in 2-quart saucepan; reduce heat.
2Cover and simmer about 15 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are almost tender.
3Stir in tortellini. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until tortellini are tender. Sprinkle with cheese.