In a large Dutch oven or stockpot, heat the olive oil over medium-high heat. Once hot, add the onion, carrots, and celery. Sauté these vegetables for about 7 to 10 minutes, stirring occasionally until they begin to soften. You want the onion to turn translucent and the carrots to soften without browning.
Add the garlic and continue to sauté for another 1 to 2 minutes. The aroma will be wonderful; just be careful not to let the garlic burn.
Pour in the chicken broth and bring the mixture to a boil. Stir in the tortellini, bay leaves, thyme, oregano, and pepper. Make sure everything is well combined.
Allow the mixture to boil gently for about 5 to 6 minutes. Keep an eye on it, stirring occasionally to make sure the tortellini cooks evenly. You’ll know it’s done when they’re tender and cooked through.
If you prefer a brothier soup, feel free to add an extra cup or two of chicken broth or water at any point. It’s all about your personal preference!
Once the tortellini is cooked, add in the shredded chicken and the parsley. If you’re using it, squeeze in the lemon juice. It adds a lovely brightness to the soup.
Let everything boil together for another 1 to 2 minutes to warm the chicken through. This is when you want to taste the soup to adjust the seasoning. Add salt gradually and mix well.
Remember, the amount of salt you need may vary depending on the saltiness of your broth and chicken. Adjust according to your taste.
Once you are satisfied with the flavor, remove the bay leaves and serve immediately. Ladle the soup into bowls and enjoy the comforting warmth!
