Saute Aromatics & Sun-Dried Tomatoes: Heat 2 tablespoons of sun-dried tomato oil in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add diced onion and saute for 4 to 5 minutes until soft and translucent. Stir in minced garlic, julienned sun-dried tomatoes, Italian seasoning, smoked paprika, crushed red pepper flakes, salt, and black pepper. Cook for 60 seconds until delightfully fragrant.

Simmer the Broth & Cream: Pour in 5 cups of chicken bone broth and heavy whipping cream, stirring to scrape up any browned fond bits from the bottom of the pot. Bring the soup to a gentle rolling boil over medium-high heat.

Cook the Tortellini: Add the refrigerated three-cheese tortellini directly into the bubbling soup. Reduce heat to medium and simmer uncovered for 3 to 5 minutes (or according to package instructions) until the tortellini are puffed, tender, and float to the surface.

Incorporate Chicken, Cheese & Spinach: Reduce heat to low. Stir in the cooked shredded chicken breast, freshly grated Parmigiano-Reggiano cheese, and fresh baby spinach. Simmer gently for 2 minutes, stirring continuously, until the spinach wilts into bright green ribbons and the cheese melts seamlessly into the velvety broth.

Season & Serve: Remove pot from heat. Taste and adjust salt or black pepper as desired. Ladle steaming soup into warm shallow bowls. Garnish with fresh basil ribbons, extra shaved parmesan, and freshly cracked black pepper. Serve immediately alongside warm crusty sourdough or garlic bread!