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To a large Dutch oven or stockpot, add the oil, onion, carrots, celery, and sauté over medium-high head for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for another 1 minute. Stir continuously.
Add the chicken and sauté for about 5 minutes, or until chicken is cooked through. Stir and flip frequently to ensure even cooking. Tip - If using rotisserie chicken or leftover (already cooked) chicken, you'll add it later.
Add the chicken broth, heavy cream, tortellini, bay leaves, thyme, oregano, and bring to a gentle boil. Simmer uncovered for about 6 to 7 minutes, or until tortellini is tender. Tip - If at any time the soup doesn't have as much broth as you'd like (tortellini have a way of absorbing a lot of liquid), don't be afraid to add additional chicken broth, heavy cream, or even water.
Remove the bay leaves, add 1 teaspoon salt, pepper, stir, and taste the soup. Add additional salt, as desired. Tip - If the soup tastes at all flat, boring, or like it's missing something, it likely needs more salt so don't be afraid to add it. I easily add 3 to 4 teaspoons salt (total) in this recipe, but it's personal preference.
Optionally garnish with fresh parsley, freshly grated Parmesan cheese, and serve immediately.