In a large stock pot over medium high heat, add butter. Once melted add garlic, onion, carrot, celery and half of poultry seasoning. Let saute until onions are mostly translucent.
Add broth and chicken breast. Bring just to a boil. Then reduce heat to medium and let cook for 20 minutes. Remove chicken from pot and shred. Return to pot and reduce heat to medium low.
Add lemon juice, remaining poultry seasoning, Worcestershire sauce and tabasco. And let cook for 30 minutes more.
Increase heat to medium, and add tortellini. Cook for a final 15 minutes (or until tortellini are all floating).