Heat butter or olive oil in a large soup pot over medium heat. Add onion, carrots and celery and sauté for 5-7 minutes, until they start to soften. Add in garlic and continue cooking for 1 minute.

Whisk in flour and let it cook for 1 minute, then whisk in 2 cups chicken broth. Cook for 2-3 minutes over low heat, until it thickens. Add in remaining broth, chicken breasts, sage, thyme, salt and pepper and stir well.

Bring to a boil, then reduce heat to low and simmer for 15 minutes. Remove chicken breast and shred with two forks.

Return the shredded chicken to the pot, add tortellini and bring to a gentle boil, cooking for 8-10 minutes (follow package cook time directions!)

Once the tortellini have cooked, reduce heat and add in the spinach and cream. Stir together to combine, and serve warm.