In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Pour in the chicken broth, and add the thyme, basil, and bay leaf. Bring to a boil.

Once boiling, add the shredded chicken and tortellini. Reduce heat and simmer for about 10-12 minutes, or until the tortellini is cooked.

Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted. Season with salt and pepper to taste.