Ingredients

2 cups cooked shredded chicken
2 tablespoons unsalted butter
1 small diced white onion
2 cloves minced garlic
2 cups chicken broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can drained and rinsed white beans
1 cup heavy cream
½ cup grated Parmesan cheese
1 tablespoon Italian seasoning
1 teaspoon salt
¼ teaspoon pepper
10 ounces refrigerated cheese tortellini
2 cups fresh spinach

Directions

Melt 2 tablespoons unsalted butter in a large pot over medium heat. Add 1 small diced white onion diced and cook until translucent and tender. Add 2 cloves minced garlic and cook for 30 seconds until fragrant.

Add 2 cups chicken broth, 1 (28-ounce) can diced tomatoes, 1 (15-ounce) can drained and rinsed white beans, 1 cup heavy cream, ½ cup grated Parmesan cheese, 1 tablespoon Italian seasoning, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a simmer.

Stir in the 2 cups cooked shredded chicken, 10 ounces refrigerated cheese tortellini, and 2 cups fresh spinach. Simmer the soup for 10 minutes to thicken, and allow the tortellini to cook.

Taste and adjust the salt and pepper if needed. Enjoy!