Heat large pot to medium heat and add in the olive oil. Saute the bell pepper, onion, and garlic until fragrant.
Add in the tomato paste and flour and stir well. Saute a minute.
Stir in the broth, can of tomatoes, and herbs and spices. Bring mixture to a boil.
Add in the uncooked chicken and reduce heat to low simmer. Cover and allow to simmer 20 minutes, until chicken is cooked through and internal temp is 165F.
Remove the chicken and shred. While it's removed, blend the soup using an immersion/stick blender or carefully add to a normal blender and blend until smooth. Add the shredded chicken back in.
Stir in the tortellini and fresh spinach and cook another 5-10 minutes, depending how long the tortellini needs to be cooked through (check the instructions on the container).
Once tortellini is cooked and spinach is wilted, stir in the half n half and the parmesan. Serve!