In large pot, heat oil over medium heat for 1 to 2 minutes. Add garlic, carrots, onion, and celery. Cook for 1 to 2 minutes until onions are slightly translucent.
Add chicken stock/broth and bring to boil.
Add chicken pieces, tortellini, bell pepper, mushroom, jalapeno, black pepper, and thyme. Reduce heat and simmer for 8 to 10 minutes until chicken no longer pink and tortellini tender.
Remove from heat and add parsley.