Italian Chicken Tortellini Soup

1 large chicken breast or 2 cups shredded cooked chicken

olive oil

2 T butter

1 yellow onion, finely diced

4 cloves garlic, minced

6 cups chicken broth

1 8 oz can tomato sauce

1 15 oz can of diced tomatoes

1 15 oz can of white beans, drained and rinsed

1T italian seasonings

1 teaspoon salt

1 teaspoon pepper

1/2 cup shredded parmesan

1 lb refrigerated tortellini

2 cups spinach 

1 cup cream

Opt. 

1T fresh basil

Heat 1 T of olive oil in a skillet. Sprinkle seasoning salt and peper on chicken breasts. When oil is hot sear chicken breast on both sides, remove from pan. When cool cut into bit size pieces.  You can also use 2 cups of shredded rotisserie chicken or leftover chicken instead. 

Melt butter in the skillet with leftover oil.  When butter is melted add onion and garlic, saute until onion is tender, about 5-7 minutes. Add cooked onion mixture to a dutch oven. Then stir in chicken, chicken broth, tomato sauce, diced tomatoes, white beans, italian seasonings, salt, and pepper. Cook on medium high heat. When mixture starts to boil, slowly stir in parmesan cheese and stir constantly until mixed in and melted. Next add tortellini, cook for 5 minutes. Add spinach and cream cook for 5 more minutes. Turn off heat so tortellini will not overcook. Add fresh basil before serving.