Place a large stockpot or Dutch oven, with oil, over medium heat.
Once hot add chicken pieces and cook until golden, about 3-5 minutes. Remove chicken from stockpot and set aside.
In the same stockpot, add onion, celery, bell pepper, and carrots. Cook stirring occasionally until tender, about 3-4 minutes. Stir in garlic, thyme, oregano and basil until fragrant, about 30 seconds.
Add zucchini, cook and stir for 1 minute. Then add chicken broth, bay leaves, stir and bring to a boil.
Add cooked chicken and tortellini. Reduce heat to low and simmer until tortellini are cooked through, about 5-6 minutes.
Stir in cream and spinach. Then add lemon juice, and parsley, season with salt and pepper, to taste.