Step 1

In a large Dutch oven heat the olive oil and sauté the onion until softened.

Step 2

Add the garlic cook 30 seconds.

Step 3

Add the Italian seasoning, salt, pepper tomato paste, chicken stock and canned tomatoes to the pot.

Step 4

Bring to a boil then reduce to a simmer.

Step 5

Add the tortellini, chicken and spinach leaves and cook until pasta is tender (about 10 minutes).

Step 6

Remove from the heat and stir through the heavy cream.

Step 7

Ladle into bowls and sprinkle with parmesan, if using.

Step 8

Devour.