Sauté the Aromatics: In a large pot, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Add the Sun-Dried Tomatoes and Wine: Stir in the chopped sun-dried tomatoes and cook for 2 minutes. Pour in the ¾ cup of dry white wine, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes to reduce the wine slightly.

Cook the Chicken and Season: Add the cubed chicken thighs to the pot and sprinkle with Italian seasoning, garlic powder, onion powder, and paprika. Stir well to coat the chicken in the spices and cook for 5–7 minutes, until lightly browned but not fully cooked through.

Add Broth and Simmer: Pour in the chicken broth and water, stirring to combine. Bring the soup to a gentle boil, then reduce the heat to low and simmer for 15 minutes.

Cook the Pasta: Stir in the tortellini (or small pasta) and cook according to package instructions, usually about 7–10 minutes.

Finish with Cream, Cheese, and Spinach: Lower the heat to a gentle simmer and stir in the heavy cream and Parmesan cheese until the cheese melts into the soup. Add the chopped spinach and cook for 2–3 minutes, just until wilted.

Taste and Serve: Taste the soup and adjust seasoning with salt and pepper, if needed. Serve hot with crusty bread or a side salad for a complete meal!