Heat olive oil in a large pot over medium heat and sauté onions and carrots until softened.
Add the minced garlic and cook for one minute until fragrant.
Stir in the flour, Italian seasoning, red pepper, salt, and black pepper to create a roux.
Slowly pour in the chicken broth while whisking constantly to prevent lumps.
Add the chicken breasts to the pot and simmer until fully cooked through.
Remove chicken, shred it into bite-sized pieces, and return it to the broth.
Add the refrigerated tortellini and cook according to package directions until tender.
Stir in the heavy cream and parmesan cheese, cooking until heated through.
Fold in the baby spinach until just wilted.
Remove from heat, garnish with fresh parsley, and serve immediately.