Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Season chicken breasts with salt, pepper, and paprika. Sear for 4 minutes per side until golden (they will finish cooking in the broth). Transfer to a plate.

Add remaining olive oil to the pot. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften. Add minced garlic and Italian seasoning; cook for 1 minute until fragrant.

Pour in the chicken bone broth, scraping any browned bits from the bottom of the Dutch oven. Nestle the seared chicken breasts back into the liquid. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes until chicken is tender and cooked through (165°F/74°C).

Remove chicken breasts to a cutting board, shred into bite-sized pieces with two forks, and return the shredded chicken to the soup pot.

Bring the soup back to a gentle simmer over medium heat. Add the refrigerated three-cheese tortellini and cook for 3 to 5 minutes just until tender and floating (do not overcook).

Reduce heat to low. Stir in the heavy cream, fresh baby spinach, and grated Parmigiano-Reggiano cheese. Simmer gently for 2 minutes until the spinach is wilted and the broth is velvety and rich.

Ladle into warm bowls, garnish with freshly chopped parsley, extra grated parmesan, and cracked black pepper. Serve with warm crusty bread!