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In a medium Dutch oven, heat the olive oil over medium heat.
Add the onion, carrot, and celery, and cook, stirring frequently, until the vegetables start to soften, 5 to 7 minutes.
Add the garlic, salt, pepper, Italian seasoning, and red pepper flakes, cooking until fragrant, 1 minute.
Stir in the chicken broth and bring to a boil.
Add the chicken and tortellini and simmer until the chicken is warmed through and the tortellini is tender, 3 to 5 minutes.
Sprinkle with the fresh parsley and serve hot with grated parmesan cheese.