Heat olive oil in a large pot over medium heat, then sauté the onion and carrots for 5 minutes, stirring until softened and fragrant. Visual cue: the onion should look translucent and the carrot edges start to tenderize.

Add the garlic, Italian seasoning, and dried basil, and cook for 1 minute while stirring. Visual cue: the garlic becomes fragrant but does not brown.

Pour in the chicken broth and bring the soup to a boil. Visual cue: you should see rolling bubbles across the surface.

Add the cheese tortellini and cook for 4-5 minutes until just tender. Visual cue: tortellini centers should be soft without splitting or getting mushy.

Stir in the shredded chicken and cook for 2-3 minutes until heated through. Visual cue: the chicken disperses and the broth returns to a gentle simmer.

Add the baby spinach and cook for 2-3 minutes until wilted. Visual cue: spinach turns bright green and collapses into the broth.

Season with salt and pepper to taste, then serve topped with generous parmesan and fresh basil. Visual cue: toppings should sit on the surface and melt slightly from the hot broth.