Heat a 3-gallon stockpot. Add olive oil. When oil just begins to smoke, add chicken and sear on all sides. Add onions and garlic and sauté 1 minute. Add white wine and reduce by half. Add peppers, celery and chicken stock. Cook, over medium-high heat, until vegetables are tender.
Season with basil, salt and pepper. Just before serving, add spinach and tortellini. Serve with freshly grated Parmesan.Makes 12 to 16 Source: