Sauté the Vegetables: In a spacious saucepan, warm olive oil over medium heat. Introduce the chopped onions, carrots, and celery, sautéing for roughly 5-7 minutes until they start to soften. Incorporate the minced garlic and sauté for another minute until it becomes aromatic.

Create the Roux: Add butter to the pot, allowing it to melt. Gradually sprinkle in the flour, stirring constantly to form a smooth paste. Cook the roux for about 2 minutes to remove the raw flour taste.

Add the Broth and Seasonings: Slowly whisk in the chicken broth, ensuring the roux is fully incorporated. Add the thyme, oregano, Italian seasoning, salt, and black pepper. Allow the mixture to reach a gentle boil, then reduce the heat and let it simmer for 10 minutes, enabling the flavors to blend together and the soup to thicken a bit.

Incorporate the Dairy: Stir in the whole milk and heavy cream. Simmer for another 5 minutes, making sure the soup remains smooth and creamy.

Add the Chicken, Corn, and Tortellini: Gently fold in the shredded cooked chicken and frozen sweet corn. Allow the soup to return to a simmer, then add the cheese tortellini. Cook according to the tortellini package instructions, typically around 5-7 minutes, or until the pasta is tender.

Season to Taste and Garnish: Taste the soup and adjust seasoning with more salt or pepper if needed. For added flavor and presentation, garnish with red pepper flakes, fresh thyme, fresh parsley, or grated parmesan cheese.

Serve and Enjoy: Ladle the creamy chicken tortellini soup into bowls and serve warm.