Measure out ingredients before beginning.

Pat the chicken dry and season each side with salt, pepper, and Italian seasoning.

Take 2 tbsp. of oil from the sun-dried tomato jar and heat it in a large soup pot over medium-high heat. Add the chicken and sear for 3-4 minutes per side, until a light golden crust has developed. Remove and let it rest for 10 minutes, then dice. Turn heat off.

Add the wine to the soup pot and set the heat to medium. Use a silicone spatula to 'clean' the bottom and sides of the pot, this will give the soup more flavor.

Add the butter and onions and cook for 10 minutes, until the wine is reduced by half.

Drain the sun-dried tomatoes and pat them very dry. Add them to the soup pot along with the garlic, tomato paste, seasonings, Dijon, and honey. Cook, stirring continuously, for 5 minutes.

Add the chicken broth and chicken bouillon cube and stir to combine. Use an immersion blender to blend the broth until smooth, or carefully transfer to a blender in batches.

Bring to a boil, then reduce to a simmer.

Add the chicken back along with any juices from the plate. Gently simmer and reduce for 15 minutes, partially covered.

Reduce heat to low and let the soup cool for 1 minute. Gradually stir in the heavy cream followed by the Parmesan cheese.

Add the tortellini and simmer, partially covered, until the pasta is cooked through.

Add the spinach during the last minute and let it wilt. Serve!