Creamy Chicken Tortellini

1. In a large Dutch oven or stock pot, heat the olive oil over medium high heat. Add the onion, rosemary and roasted garlic and let them get fragrant for about a minute. Then add the chicken and let it get completely cooked through for about 5 minutes while you break it up.
2. Pour in the cannellini beans with the reserved liquid, the diced tomatoes, chicken stock and heavy cream and give it all a big stir. Bring the mixture to a low boil and let it simmer for 15 minutes.
3. After the 15 minutes are up, add the tortellini, spinach, Parmesan and salt and stir it all in well. Let the mixture gently boil for another 7-8 minutes to let the tortellini get perfectly tender, then take it off of the heat.
4. Taste for salt and add more to your liking as necessary. Then just scoop the mixture into bowls and serve hot immediately!

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. Drizzle the top with a little olive oil, then wrap it in foil and roast it in the oven for an hour. Perfection! It has so many uses! It can be stored in the refrigerator for weeks to use whenever you need it.