In a large heavy-bottomed Dutch oven or soup pot, heat 2 tablespoons of sun-dried tomato oil over medium heat. Add the diced yellow onion and sauté for 4 to 5 minutes until soft and translucent. Add the minced garlic, Italian seasoning, and red pepper flakes, cooking for 60 seconds until delightfully fragrant.

Stir in the julienned sun-dried tomatoes and cook for 1 minute to release their rich flavor oils. Pour in the 6 cups of chicken bone broth and season with 1/2 teaspoon kosher salt and black pepper. Bring the broth to a gentle, steady boil over medium-high heat.

Add the refrigerated three-cheese tortellini and shredded chicken breast into the boiling broth. Reduce heat to medium and cook uncovered for 3 to 4 minutes until the tortellini float to the top and are tender to the bite.

Reduce heat to low. Stir in the heavy cream and freshly grated parmesan cheese, swirling continuously until the cheese completely melts into a velvety, creamy pinkish-golden broth.

Toss in the fresh baby spinach and stir gently for 1 to 2 minutes until just wilted into vibrant green ribbons. Taste and adjust salt or pepper as desired. Ladle into deep soup bowls, garnish with fresh basil ribbons and extra grated parmesan, and serve hot with warm crusty bread!