1-First, melt 2 tablespoons unsalted butter in a large pot over medium heat. Once it’s melted, add 1 small diced white onion and cook until it’s translucent and tender, which takes about 5 minutes. Next, stir in 2 cloves minced garlic and cook for another 30 seconds until it smells fragrant, being careful not to let it burn.

2-Building the Base: After the garlic is ready, pour in 2 cups chicken broth, 1 (28-ounce) can diced tomatoes, 1 (15-ounce) can drained and rinsed white beans, 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1 tablespoon Italian seasoning, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir everything together and bring the mixture to a simmer over medium heat. This step infuses the broth with rich flavors that make the soup so satisfying.

3-Once it’s simmering, add 2 cups cooked shredded chicken, 10 ounces refrigerated cheese tortellini, and 2 cups fresh spinach. Let it all cook together for about 10 minutes, allowing the tortellini to become tender and the soup to thicken. Finally, taste the soup and adjust the seasoning if needed before serving it hot.