Place the chicken pieces and roughly chopped vegetables into a deep saucepan, cover with cold water and bring to the boil.
Once boiling, reduce the heat, skim away any excess fat that settles on the top of the liquid, partially cover and allow to simmer for at least 3 hours.
After 3 hours, take the pot off the heat and remove the meat and vegetables. Strain the stock through a fine sieve into a bowl and allow it to cool.
Bring the broth to a boil in a large saucepan. Add the Tortellini, return to a boil and cook until the tortelloni are just tender, 2-3 minutes. Season with salt and pepper to taste.
Ladle the Tortellini and broth into bowls. Top with shaved Parmigiano Reggiano cheese and herbs and drizzle with oil.