Sauté the Aromatics

1. Heat the Base: In a large pot, heat 1 tablespoon of olive oil over medium heat.
2. Cook the Vegetables: Add the diced yellow onion with a pinch of salt and pepper. Sauté for approximately 4 minutes until the onion becomes translucent.
3. Add Garlic and Seasoning: Stir in the minced garlic and 1 tablespoon of Italian seasoning. Cook for about 1 minute, stirring frequently, until fragrant.

Incorporate the Flour

1. Create the Roux: Sprinkle 3 tablespoons of all-purpose flour over the sautéed mixture. Cook, stirring constantly, for 1 minute to eliminate the raw flour taste.

Deglaze and Build the Soup

1. Add Liquid: Pour in a small amount of the 6 cups of chicken stock to deglaze the pot, scraping up any browned bits from the bottom.
2. Combine Main Ingredients: Add the drained and rinsed white beans, cheese tortellini, shredded rotisserie chicken, chopped sun-dried tomatoes, and the remaining chicken stock. Season with additional salt and pepper to taste.

Simmer the Soup

1. Cook the Tortellini: Bring the mixture to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low and cook for a few minutes until the tortellini is al dente, following the package instructions.

Finish with Cream and Greens

1. Add Final Ingredients: Stir in the chopped baby spinach, 1 cup of heavy cream, 4 ounces of freshly shredded Parmesan cheese, and 1 teaspoon of balsamic vinegar. Continue stirring until the spinach has wilted and the cheese has fully melted into the broth.

Adjust Seasoning and Serve

1. Taste and Season: Sample the soup and adjust seasoning with additional salt and freshly cracked black pepper as needed.
2. Garnish and Enjoy: Ladle the soup into bowls, garnish with fresh basil chiffonade and extra Parmesan cheese if desired, and serve immediately.