Season & Sear Chicken: Heat 2 tablespoons of sun-dried tomato oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season chicken pieces with Italian seasoning, smoked paprika, salt, and pepper. Add to the hot pot and sear undisturbed for 3-4 minutes per side until golden brown and cooked through. Transfer chicken to a clean plate.

Sauté Aromatics: Reduce heat to medium. Add minced garlic and julienned sun-dried tomatoes to the remaining pan oil. Sauté for 60 seconds until fragrant, scraping up any golden browned chicken bits from the bottom of the pot.

Simmer Broth: Pour in chicken broth and bring liquid to a gentle rolling boil. Stir well to incorporate all the caramelized fond into the broth base.

Cook Tortellini: Add the refrigerated cheese tortellini to the simmering broth. Cook for 3 to 4 minutes (or according to package instructions) just until tender and floating.

Melt Spinach & Return Chicken: Reduce heat to low. Stir in the fresh baby spinach leaves and cooked chicken with any accumulated plate juices. The spinach will wilt within 60 seconds.

Finish with Cream & Cheese: Pour in the heavy cream and sprinkle in the freshly grated Parmigiano-Reggiano. Stir gently until cheese melts into a velvety, silky sauce. Remove from heat immediately (do not boil after adding cream). Taste and adjust salt or black pepper as desired.

Garnish & Serve: Ladle hot soup into shallow ceramic bowls. Top with extra shaved parmesan, fresh torn basil leaves, and cracked black pepper. Serve with warm crusty garlic bread.