Step 1

Heat olive oil in a large pot over medium-high heat. Add onion, carrots and mushrooms and saute 3 minutes then add garlic and saute 1 minute longer.

Step 2

Add in chicken broth, chicken, oregano and thyme and season with salt and pepper.

Step 3

Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer 10 - 15 minutes until chicken is cooked through (it should register 165 degrees in center on an instant read thermometer).

Step 4

While chicken is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly 1 minute.

Step 5

While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside.

Step 6

Remove cooked chicken from soup and transfer to a cutting board, let rest 5 minutes then cut into pieces.

Step 7

Meanwhile, add tortellini to soup in pot, cover pot with lid and allow to boil over medium heat about 7 minutes (or time directed on package) adding in spinach during last 1 minute.

Step 8

Stir in chicken, white sauce and cream. Serve warm with parmesan cheese.