1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until it softens and becomes translucent, which usually takes about 5-7 minutes.

2. Stir in the minced garlic and cook for another minute until it’s fragrant. Be careful not to burn the garlic.

3. Pour in the chicken broth and condensed cream of chicken soup. Stir well to combine, ensuring the cream of chicken soup fully dissolves into the broth. Bring the mixture to a gentle simmer over medium-high heat.

4. Once simmering, reduce the heat to low. Stir in the heavy cream, Italian seasoning, salt, and pepper. Continue to stir until everything is well incorporated and the soup is uniformly creamy. Taste and adjust seasonings as needed.

5. Gently stir in the cooked shredded or diced chicken and the three-cheese tortellini. Increase the heat slightly to bring the soup back to a gentle simmer. Cook according to the tortellini package directions, typically 3-5 minutes for refrigerated tortellini or 5-7 minutes for frozen, until the tortellini are tender and float to the surface.

6. Just before serving, stir in the fresh spinach. Cook for only 1-2 minutes, or until the spinach has wilted and turned bright green.

7. Ladle the creamy chicken tortellini soup into bowls. Garnish each serving with a sprinkle of grated Parmesan cheese for an extra layer of flavor. Serve immediately and enjoy your comforting meal!