Cook the Chicken

1. Heat Oil: In a large pot, heat olive oil over medium heat.
2. Add Chicken: Add the diced chicken breasts and cook for about 5-7 minutes until golden and cooked through. Remove the chicken and set aside.

Sauté the Vegetables

1. Cook Onion and Garlic: In the same pot, add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.

Prepare the Soup Base

1. Add Broth: Pour in the chicken broth and bring to a simmer.
2. Stir in Cream: Reduce the heat to low and stir in the heavy cream until well combined.

Cook the Tortellini

1. Add Tortellini: Stir in the cheese tortellini and cook according to package instructions (usually about 3-5 minutes for fresh tortellini or 5-7 minutes for frozen).
2. Add Chicken and Spinach: Once the tortellini is cooked, return the chicken to the pot and stir in the baby spinach, dried thyme, dried basil, salt, and pepper. Cook for an additional 2-3 minutes until the spinach is wilted.

Serve

1. Plate the Soup: Ladle the creamy chicken tortellini soup into bowls.
2. Garnish: Top with fresh parsley for added color and flavor.