1. Melt butter in a large pot over medium heat and sauté diced onion for 3–4 minutes until translucent.

2. Add minced garlic and cook for 30 seconds, stirring to prevent burning.

3. Pour in chicken broth and deglaze the pot, scraping up any browned bits.

4. Stir in italian seasoning, salt, and pepper, then bring to a gentle simmer.

5. Add shredded chicken and fresh tortellini (or frozen tortellini, adjusting cook time).

6. Reduce heat to low and stir in heavy cream until blended.

7. Add parmesan cheese a handful at a time, stirring until melted.

8. If using spinach, stir it in and let it wilt.

9. Simmer for 5–7 minutes until soup thickens slightly and tortellini is tender.

10. Taste and adjust seasoning before serving.