In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 chopped onion and sauté for about 8 minutes until softened and translucent. Stir in 3 minced garlic cloves and cook for an additional 15-20 seconds until fragrant.

Pour in 1 can of pureed tomatoes and 4 cups of chicken or vegetable broth, stirring to combine. Add 1 teaspoon of dried basil, 1 teaspoon of oregano, and season with salt, black pepper, and crushed red pepper flakes to taste. Increase the heat until the mixture reaches a gentle boil.

Once boiling, add 1 package of tortellini pasta and 2 cups of shredded cooked chicken to the pot. Reduce the heat and let it simmer for about 10 minutes.

After the tortellini has cooked, stir in 4 cups of fresh spinach, 4 ounces of crumbled feta cheese, and ½ cup of heavy whipping cream. Let the soup simmer for another 5 minutes or until the spinach is wilted and tender.