In a large pot, heat a tablespoon of olive oil over medium heat.
Add diced carrots, celery, and garlic; sauté until vegetables are tender.
Pour in the chicken broth and bring to a boil.
Add the shredded chicken and Italian seasoning; stir well.
Once boiling, add the tortellini; cook according to package instructions (about 7-9 minutes).
Stir in the diced tomatoes and fresh spinach; simmer for an additional 5 minutes.
Season with salt and pepper to taste.
Remove from heat and let cool slightly.
Serve hot in bowls, garnished with fresh herbs if desired.
Enjoy this comforting soup with crusty bread!