Dice the onion into roughly 1/4-inch pieces, cut the carrots into 1/4-inch pieces, chop the celery ribs, and mince the garlic cloves. Cut the chicken breast into 1/2-inch cubes and season generously with salt, pepper, and Italian seasoning, tossing to coat evenly. In a small bowl, combine the basil, parsley, oregano, mustard powder, sage, and pepper—this dry seasoning blend will be added later to build deeper flavor layers.

Heat the olive oil in a large pot over medium-high heat until it shimmers. Add the seasoned chicken in a single layer (work in batches if needed to avoid overcrowding) and sear for 3-4 minutes per side until golden brown on all surfaces. I always use high-quality olive oil like extra virgin for better flavor and a more beautiful sear. Remove the chicken to a clean plate and let it rest for 10 minutes—this allows the juices to redistribute so the meat stays tender when shredded.

Add the butter to the same pot and melt over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. This builds the flavor foundation of the soup. Then add the minced garlic and cook for 1 minute more until fragrant, being careful not to let it brown.

Add the dry seasoning blend from Step 1, along with the Worcestershire sauce and hot sauce, stirring constantly for about 1 minute to toast the spices and meld the flavors. This brief cooking step blooms the dried herbs and spices, making them more aromatic and flavorful. Pour in the chicken broth and add the bay leaf, then bring the mixture to a gentle simmer.

While the broth is coming to a simmer, shred the rested chicken into bite-sized pieces using two forks or your hands. Add the shredded chicken to the simmering broth and let everything simmer gently for 15 minutes to allow the flavors to meld and the chicken to warm through completely.

Add the tortellini to the simmering soup and cook for 3 minutes, or according to the package directions, until the pasta is tender. I like to taste the broth at this point and adjust the seasoning with a pinch of salt or pepper if needed—the tortellini may release some starch, which subtly changes the flavor balance. Ladle the soup into bowls and serve hot.