In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion with a pinch of salt and sauté for about 8 minutes until soft and golden.

Add 3 cloves of freshly grated garlic to the pot, stirring continuously for about 15-20 seconds until fragrant.

Stir in a 28-ounce can of pureed tomatoes and 4 cups of chicken or vegetable broth. Increase heat to high and bring to a boil.

Once boiling, add in 2 cups of shredded cooked chicken and 9 ounces of tortellini pasta. Cook for about 10 minutes, stirring occasionally.

Lower the heat to a simmer and add 4 cups of fresh spinach, 1 cup of crumbled feta cheese, and ½ cup of heavy whipping cream. Allow to simmer for an additional 5 minutes.

Taste the soup and adjust seasoning with salt, black pepper, and a sprinkle of crushed red pepper flakes if desired. Serve warm.