Italian Chicken Tortellini Soup

Preheat oven to 375 degrees (F). Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with olive oil and sprinkle with spices. Place pan in the oven and bake for 25 minutes, flipping the chicken at the halfway point. Once cooked, transfer the chicken to a cutting board and shred it into small pieces using two forks.
While the chicken is roasting, prepare the soup.
Heat olive oil in a large soup pot over medium-heat. Add carrots, celery, and onions and cook, stirring occasionally, until softened, about 8 to 9 minutes.
Add garlic and salt and cook for another minute. Add in the bay leaf and chicken stock.
Increase heat to high, bring soup to a boil, then reduce heat to medium-low and simmer for 30 minutes.
Stir in tortellini and simmer for 2 to 3 minutes, or until the tortellini is just cooked.
Stir in the shredded chicken, Parmesan cheese, lemon juice, spinach, basil and parsley.
Taste soup and adjust seasoning as needed. Serve warm.