Start by cutting the chicken into bite-sized pieces and seasoning generously with salt and pepper.

In a large pot, heat the olive oil over medium heat. Once hot, sauté the diced onion, carrots, and celery for about 5 minutes, or until they soften.

Add the minced garlic and cook for an additional minute until fragrant.

Pour in the chicken broth, add the seasoned chicken pieces, bay leaves, and dried thyme. Bring it all to a boil, then reduce the heat and let it simmer for about 20 minutes.

Next, stir in the tortellini and cook according to the package directions, typically about 5 to 7 minutes, until tender.

Remove the bay leaves and taste the soup, adjusting seasoning with more salt and pepper if needed.

Stir in the fresh parsley before serving for flavor and garnish.