1-First, melt 2 tablespoons of salted butter in a large pot over medium-high heat. Add 1 chopped yellow onion, 2 medium carrots sliced into ¼ inch-thick pieces, and 2 celery ribs sliced similarly. Cook until the onion is translucent, about 5 minutes.

2-Next, add 4 minced garlic cloves and cook for 1 minute until fragrant. Sprinkle in ¼ cup of flour and stir to combine, which helps thicken the soup.

3-Pour in 6 cups of chicken stock and add the seasonings: 1 teaspoon of sea salt, ½ teaspoon of freshly cracked black pepper, 1 teaspoon of Italian seasoning, and ½ teaspoon of paprika. Stir in 1 cup of heavy cream and ¼ cup of freshly grated Parmesan cheese.

4-Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes until slightly thickened. This step blends the flavors beautifully.

5-Finally, stir in 2 cups of shredded chicken breast, 1 (10-ounce) bag of cheese tortellini, and 3 cups of packed baby spinach. Cook for 3-5 minutes until the spinach wilts, the tortellini is tender, and the chicken is warmed through. Serve with additional Parmesan and optional red pepper flakes for extra heat.