Melt the butter in a large pot over medium heat. Add diced onion and cook until translucent and tender. Add the garlic and cook for 30 seconds until fragrant.
Add the chicken broth, diced tomatoes, white beans, heavy cream parmesan cheese, Italian seasoning, salt and pepper. Bring to a simmer.
Stir in the shredded chicken, cheese tortellini, and 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!
