In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and keep warm.

In the same pot, add the chopped onion and Red Pepper and cook until soft, about 4 minutes. Add the minced garlic and cook for another minute.

Pour in the chicken broth and bring to a boil.

Reduce the heat and add the heavy cream, Parmesan cheese, thyme, basil, salt, and pepper. Stir until the cheese is melted and the soup is smooth.

Add the tortellini and cook according to the package instructions until tender, about 7-9 minutes.

Stir in the cooked chicken and chopped spinach. Cook for another 2-3 minutes until the spinach is wilted.