Melt butter in a large stockpot over medium/medium-high heat.
Add in onion, carrots, celery, garlic, salt, pepper, and Italian seasoning.
Cook, stirring often, for 10 minutes. Or until veggies are tender.
Sprinkle in flour and cook for 1 minute, stirring constantly.
Slowly pour in wine, stirring constantly, to deglaze the pan.
Stir in broth, milk, and half-and-half.
Bring soup to a simmer, stirring occasionally.
Stir in shredded chicken, diced tomatoes, and baby spinach.
Bring back to a simmer.
Add in tortellini and simmer until cooked to your liking (I just followed package directions) about 3-5 minutes.
Stir in parmesan cheese.
Taste and re-season, if necessary.
Serve and enjoy!
Take 5 seconds to . We greatly appreciate it!