Prepare the tortellini according to package directions.
While tortellini is cooking, bring the chicken stock, wine, 1 spring of thyme and garlic to a boil. Reduce heat and simmer for 10 minutes. Add in juice of fresh lemon juice at end of cooking.
Heat the olive oil in a small skillet over medium heat. Add bread crumbs and remaining sprig of thyme--leaves chopped up. Toast until crumbs are golden brown, bout 2-3 minutes.
To serve: Evenly divide spinach and tomatoes and tortellini between 4 bowls. Ladle broth over each bowl. Sprinkle bread crumb mixture of each bowl and finish with freshly grated Parmesan. Season with salt and pepper and serve immediately.