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1.
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In a large Dutch oven or stock pot, heat the olive oil over medium high heat.
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Add the onion, rosemary and roasted garlic and let them get fragrant for about a minute.
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Then add the chicken and let it get completely cooked through for about 5 minutes while you break it up.
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2.
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Pour in the cannellini beans with the reserved liquid, the diced tomatoes, chicken stock and heavy cream and give it all a big stir.
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Bring the mixture to a low boil and let it simmer for 15 minutes.
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3.
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After the 15 minutes are up, add the tortellini, spinach, Parmesan and salt and stir it all in well.
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Let the mixture gently boil for another 7-8 minutes to let the tortellini get perfectly tender, then take it off of the heat.
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4.
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Taste for salt and add more to your liking as necessary.
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Then just scoop the mixture into bowls and serve hot immediately!
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Note: To roast garlic, preheat the oven to 400 F. Remove the outer paper layers of a head of garlic and cut the top tip off to reveal the cloves inside.
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Drizzle the top with a little olive oil, then wrap it in foil and roast it in the oven for an hour.
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Perfection!
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It has so many uses!
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It can be stored in the refrigerator for weeks to use whenever you need it.
