Combine all the ingredients for the pulled/shredded chicken in the pressure cooker or slow cooker. Put the onions, shallots and garlic on the bottom. Add the chicken, the chicken broth and then add the seasoning on top of everything. Cook in the pressure cooker for 25 minutes. Cook in a slow cooker for 6-8 hours.
In a Dutch oven, add the olive oil and heat through. Then add the onions and carrots. Cook for about 5 minutes.
Add the celery and the bay leaves. Cook for about 3 minutes.
Add the chicken both and bring everything to a boil.Once it is boiling, immediately reduce the heat and simmer.
Heat a pot with salted water on another burner. Once boiling, add the tortellini and cook according to package directions.
Shred the chicken and add it and everything else that was in the pressure cooker to the Dutch oven.
Continue to simmer and add in the sage, basil and parmesan rind. Simmer for 10 minutes.
Add in the peas and simmer for about another 5 minutes.
Once the tortellini is done, drain it and add it to individual bowls.
Ladle soup on top of it and add in kale if you like. Serve immediately. Top with additional parmesan cheese, salt and pepper to taste and a little thyme.