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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!