Sauté Aromatics: Melt butter in a large Dutch oven over medium heat. Sauté diced onion and celery for 4 minutes until tender. Add minced garlic and fresh thyme, stirring constantly for 60 seconds until fragrant.

Simmer Broth & Chicken: Pour in the chicken bone broth, Italian seasoning, sea salt, and black pepper. Bring to a rolling boil over medium-high heat, then fold in the shredded cooked chicken.

Simmer Tortellini: Gently add the refrigerated three-cheese tortellini to the simmering broth. Reduce heat to medium-low and simmer uncovered for 3 to 4 minutes until the pasta floats and turns tender.

Incorporate Cream & Parmesan: Lower heat to low. Stir in the heavy cream and grated Parmigiano Reggiano until melted into a velvety, silky sauce.

Wilt Spinach & Serve: Remove pot from heat. Fold in the fresh baby spinach leaves, stirring for 45 seconds until bright and wilted. Ladle warm into ceramic bowls and top with fresh parmesan and cracked pepper.