Cook tortellini according to package directions but err on the side of slightly undercooked. Cool under cold water and set aside. They will cook a little more in the finished hot soup later in this recipe.

In a large Dutch oven or heavy bottomed pot over medium high heat, add olive oil, onions, celery, carrots and red pepper flakes and saute for four minutes.

Add stock and bring to a boil then simmer until vegetables are tender, about five more minutes.

Stack and roll the basil leaves into a cylinder then slice across from one end to the other leaving small pieces of basil. This is called chiffonade.

Add the basil, spinach, shredded cooked chicken, Parmesan and the cooked tortellini and heat to serving temperature.

Taste and season as needed, then serve.