In a large pot over medium heat, add the olive oil and brown the meat for 4 – 5 minutes, stirring occasionally.
Add in the garlic, onion, and celery and sauté for another 3 minutes. Make sure you stir often so that it doesn’t burn.
Add in the flour and herbs and mix through the meat, then add in the broth and stir. Place the lid over the top and allow to bubble gently for 15 – 20 minutes.
Pop in the tortellini, give it a little stir, and replace the lid. Simmer for another 5 – 8 minutes.