Shred 3 cups of rotisserie chicken and set aside. If you can't find rotisserie chicken and need to use chicken breast, you can find the directions under Tips & Tricks.
Chop one small onion or 1/2 of a medium onion and set aside.
Peel the carrots and chop them. Set aside. See Tips & Tricks for helpful directions on how to chop the carrots.
Heat 2 tablespoons of extra virgin olive oil in a Dutch oven or large soup pot over medium-high heat.
Add the onion to the olive oil and cook, stirring occasionally, until translucent.
Add the carrots and cook, stirring occasionally, for 5-7 minutes. They will still be fairly firm.
Add the herbs and, stirring continually, cook for 1 minute.
Carefully add the chicken broth. Stir and cover allowing it to come to a boil.
Add the shredded chicken.
Add the tortellini and cook for the time recommended on the package, usually about four minutes. Lower the heat to a vigorous simmer as opposed to a rolling boil. If the soup boils too aggressively, you will lose the filling of the tortellini.
If you are using spinach, add it just before the tortellini is done cooking. It is ready when it is completely wilted.
Salt to taste.
