In a large pot, heat olive oil and butter over medium heat. Add the diced onion, carrots, and celery. Sauté until they are softened and fragrant—this takes about five minutes.

Stir in the minced garlic along with dried basil, parsley, oregano, mustard powder, sage, pepper, Italian seasoning, salt, and pepper. Cook for about one minute until the spices are aromatic. Then add the bone-in chicken breasts.

Pour in the chicken broth along with Worcestershire sauce and hot sauce. Bring everything to a gentle boil. Once boiling, reduce to a simmer and cover the pot. Let it cook for about twenty-five minutes until the chicken is fully cooked through.

Carefully remove the chicken breasts from the pot once they are done cooking. Use two forks to shred them into bite-sized pieces before returning them back into the soup.

Add your refrigerated tortellini into the broth and cook according to package instructions—usually around five minutes until they float to the surface.

Once everything is well combined and heated through, taste your soup one last time and adjust any seasonings if needed. Ladle into bowls and enjoy!