In a large pot, melt the unsalted butter and reduced-fat butter over medium heat. Add chopped onions, carrots, and broccoli, and sauté until the vegetables are softened.

In a separate bowl, cook additional onions in the microwave, then sauté with minced garlic until fragrant.

Heat the olive oil in the pot and add the sautéed onion, carrots, and celery, stirring until softened.

Stir in the cooked chicken and let it heat through. If using raw chicken, add it to the pot and cook until no longer pink.

Season the mixture with garlic powder, Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes to taste.

Whisk in flour to thicken, then gradually add the heavy cream and chicken stock, stirring consistently.

Pour in the Alfredo sauce and bring the mixture to a boil, allowing it to thicken slightly.

Add the cheese tortellini to the pot and cook until al dente, usually around 5-7 minutes.

Stir in the half and half and sour cream.

If desired, stir in the baby spinach until wilted.

Serve immediately, garnished with grated Parmesan cheese.