Sauté the vegetables

• Melt the butter in a large pot over medium heat.
• Add the onion and carrots and season with salt, pepper, garlic powder and poultry seasoning.
• Cook, stirring occasionally, until the vegetables begin to soften.

Add the chicken and flour

• Add the cubed chicken and season with salt and pepper.
• Sprinkle the flour over everything and stir until evenly coated.
• Cook for a couple of minutes.

Build the broth

• Slowly pour in the chicken stock, stirring continuously to incorporate the flour.
• Add the chicken base if using.
• Cover and bring to a boil, stirring every few minutes so the flour doesn't stick.

Add cream and tortellini

• Stir in the cream.
• Add the cheese tortellini and cook until tender.

Melt in the Parmesan

• Reduce the heat to low.
• Gradually stir in the shredded Parmesan until melted and the soup is creamy.

Wilt the spinach

• Add the fresh spinach and crushed red pepper flakes.
• Stir until the spinach is wilted.

Rest and serve

• Remove from the heat and let the soup sit so it thickens and the flavors come together.
• Serve warm with extra Parmesan and crushed red pepper.