1-Start by melting 2 tablespoons of unsalted butter in a large pot over medium heat, which sets the foundation for the soup’s rich flavor. Once the butter is melted, add the diced white onion and cook it until it turns translucent, usually taking about 3-4 minutes, to build a savory base.

2-Next, stir in the 2 cloves of minced garlic and cook for about 1 minute until fragrant, avoiding any browning to keep the taste fresh. Now, pour in 2 cups of chicken broth, 1 (28-ounce) can of diced tomatoes, 1 (15-ounce) can of drained and rinsed white beans, 1 cup of heavy cream, ½ cup of grated parmesan cheese, 1 tablespoon of Italian seasoning, 1 teaspoon of salt, and ¼ teaspoon of pepper. Bring this mixture to a simmer, letting the flavors meld together for a few minutes.

3-Finally, add the 2 cups of cooked shredded chicken, 10 ounces of refrigerated cheese tortellini, and 2 cups of fresh spinach. Let everything simmer for about 10 minutes, stirring occasionally, until the tortellini is tender and the soup thickens slightly. Taste and adjust seasoning as needed before serving hot, creating a comforting meal that’s ready in just 25 minutes total.