Heat a heavy bottom stock pot over medium high heat. Add 1 tbsp olive oil.
Season chicken breast with salt and pepper and place in the pot skin side down. Brown chicken for 6-8 minutes, then flip and cook for an additional 6-8 minutes, or until browned on both sides (chicken will finish cooking later in the broth). Remove chicken and set aside.
Add 1 Tbsp olive oil to the same pot, then sauté the onion, celery, and carrots while scraping the brown bits off the bottom of the pot.
After the vegetables begin to soften (about 8 minutes) add the minced garlic, oregano, fennel, salt and pepper. Let the seasonings bloom for about 30 seconds.
Deglaze the pot with white wine and scrape any remaining brown bits off the bottom. Add chicken stock and return the whole chicken breast back to the pot skin side up.
Let the soup simmer on low for at least 30 minutes. Then remove chicken breast, discard the skin and rib bones. Shred the meat and return to the soup pot.
When ready to serve, cook tortellini according to package directions. Drain and set aside.
To serve, place tortellini into individual soup bowls and label chicken soup on top. Garnish with dill or parsley.
