In a stock pot or dutch oven of at least 8-quart capacity, heat the butter and oil over medium heat.  Add the garlic and onion; sauté for about 3 minutes.  Once translucent, add the celery, carrot, and parsley.  Cover and cook for about 10 minutes.  Lightly season with salt and pepper.  

Add the chicken broth, tomatoes, oregano, bay leaves, cheese rind (if using) and chicken.  Bring to a boil.  While waiting for the broth to boil, partially cook the peas in a separate pot or in the microwave oven.  Add the peas to the soup.  Once boiling, lower heat and simmer, uncovered, for 30 minutes.

While soup is simmering, cook the cheese tortellini until al dente according to package directions.  Do not add salt to the water.  When finished, set aside.

Add fresh baby spinach to soup.  Stir to combine.  Simmer for additional 10 minutes.  Remove bay leaves and optional cheese rind. If necessary, season to taste with additional salt and pepper.  Place generous amount of tortellini in bottom of bowl, cover with hot soup and top off with freshly grated parmesan cheese.

NOTE:  Allow soup to cool down in the pot before adding the remaining tortellini.