In a large pot, heat the olive oil over medium heat.

Add the diced carrots, celery, and onion. Cook for about 5 minutes until they begin to soften, stirring occasionally.

Once the vegetables are tender, add the minced garlic and sauté for an additional minute until fragrant.

Carefully pour in the chicken broth and stir to combine. Bring the mixture to a boil.

Add the cheese tortellini to the boiling broth. Cook according to the package instructions, usually around 3-5 minutes, until they float to the top and are tender.

Once the tortellini is cooked, stir in the shredded chicken and fresh spinach. Allow everything to simmer together for another 2-3 minutes until the spinach wilts and the chicken is warmed through.

Taste the soup and add salt and pepper as needed.

Ladle the soup into bowls and top with your choice of garnishes, such as fresh herbs or a sprinkle of zesty lemon juice.