Begin by seasoning the bone-in chicken breast with salt, pepper, and Italian seasoning for a flavor boost. In a large pot, heat olive oil over medium-high heat. Carefully place the chicken in the pot, searing each side for about 3-4 minutes, until golden brown. Once done, remove the chicken and set it aside to cool before shredding.

In the same pot, reduce heat to medium and add butter. Once melted, toss in chopped onions, diced carrots, and celery, sautéing for around 5 minutes until the onions are translucent. Stir in minced garlic, Worcestershire sauce, hot sauce, and the remaining Italian seasonings for about 1 minute.

Pour in the chicken broth and add the shredded chicken back to the pot. Bring the mixture to a gentle simmer over low heat, uncovered, for about 15 minutes.

Next, add the refrigerated tortellini to the simmering soup. Cook for 3-5 minutes or until the tortellini is tender and floating to the surface. Taste the soup and adjust the seasoning to your preference before serving.