Season Chicken: Season diced chicken breast cubes evenly with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp dried Italian seasoning.

Sear Until Golden: Heat 1 tbsp olive oil (or sun-dried tomato oil) and 1 tbsp butter in a large Dutch oven over medium-high heat. Add chicken cubes in a single layer and sear for 5 to 6 minutes until golden brown and cooked through. Transfer chicken to a clean plate and set aside.

Sauté Aromatics: Reduce heat to medium. Add remaining 1 tbsp butter, diced yellow onion, and sliced sun-dried tomatoes to the pot. Sauté for 3 to 4 minutes until onions soften. Stir in minced garlic, smoked paprika, remaining 1/2 tsp Italian seasoning, and red pepper flakes. Cook for 60 seconds until fragrant.

Simmer Broth & Cream: Dust flour over aromatics and stir for 1 minute. Slowly pour in chicken bone broth while whisking to lift all browned flavor bits from the bottom. Pour in heavy cream and return seared chicken with its resting juices to the pot. Bring to a gentle simmer.

Cook Tortellini: Add refrigerated three-cheese tortellini to the simmering broth. Cook uncovered for 3 to 4 minutes until tender and floating at the surface.

Wilt Spinach & Melt Cheese: Remove from heat immediately. Stir in fresh baby spinach and grated parmesan cheese until greens wilt into bright emerald ribbons and sauce becomes velvety.

Garnish & Serve: Ladle hot soup into wide shallow bowls. Top with freshly grated parmesan, cracked black pepper, and chopped fresh basil. Serve immediately with warm toasted garlic bread!