In a large pot over medium heat, add a drizzle of olive oil and heat for about 1 minute. Toss in finely diced onions, carrots, and celery, stirring occasionally for 5–7 minutes until the veggies become tender and fragrant.

Introduce bite-sized pieces of cooked chicken to the pot and cook for 3–5 minutes, stirring occasionally, until the chicken heats through.

Pour in 6 to 8 cups of low-sodium chicken broth, stirring gently, and increase to a gentle simmer for about 5 minutes.

Once simmering, add the tortellini and cook for about 5–7 minutes, or until they float and are tender.

After the tortellini are cooked, season with fresh herbs and red pepper flakes if desired, stirring to incorporate.

Ladle the soup into bowls, garnishing with fresh parsley before serving.