Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the diced chicken for 5-6 minutes until golden on the edges, stirring occasionally, then transfer to a clean plate and set aside temporarily.

In the same pot, add diced onion and carrots, sautéing for 3-4 minutes until softened and fragrant. Stir in minced garlic and cook for 30 seconds until you can smell the wonderful aroma throughout your kitchen.

Pour chicken broth into the pot and add Italian seasoning, salt, and black pepper. Bring the mixture to a boil, then return the chicken to the pot and let it simmer gently for 5 minutes to meld flavors beautifully.

This creamy hearty chicken tortellini soup recipe transforms when you add refrigerated cheese tortellini and diced celery to the simmering broth. Cook for 8-10 minutes until the tortellini floats to the surface, indicating they're cooked through and tender.

Reduce heat to low and stir in heavy cream, fresh spinach, and grated Parmesan cheese. Simmer gently for 2-3 minutes until spinach wilts completely, stirring occasionally to prevent cream from scalding on the bottom.

Taste and adjust seasonings as needed, adding more salt or pepper to match your preferences exactly. Ladle into bowls and garnish generously with fresh parsley before serving hot to eager diners.