Heat a large pot over medium heat, then add the butter, celery, carrots, onion, rosemary, thyme, salt, and a few cracks of black pepper. Cook for about 10 minutes until softened, stirring every couple minutes to make sure the vegetables don’t brown.
Add the chicken broth, bring the soup to a boil, then reduce to a simmer over medium low heat. Add the tortellini and cook according to package directions, usually about 4 minutes. Add the spinach, stir for 1 minute to wilt, then stir in the chopped chicken.
Remove the rosemary and thyme stems from the soup, then make any necessary seasoning adjustments. Serve and enjoy with bread, if desired!
Notes
Storing: Store in an airtight container in the fridge for up to 5 days. Know that like any other pasta, it will get softer and softer each day.Freezing: Keep in an airtight container for up to 2 months, but I find that the pasta is a bit mushy when it thaws again, so take that into account.Reheating: Microwave in a heatproof bowl until the broth looks hot (steam is coming off it), 1-2 minutes depending on amount. Or, reheat in a saucepan on the stove for about 3-5 minutes.