1. Melt the butter and olive oil in a large pot over medium heat. Add the onion, carrots, and celery, then cook for 6 to 8 minutes until softened.

2. Stir in the garlic, Italian seasoning, dried basil, salt, and black pepper, and cook for 30 seconds.

3. Sprinkle the flour over the vegetables and stir well. Cook for 1 minute.

4. Slowly pour in the chicken broth while stirring until smooth.

5. Add the shredded chicken and bring the soup to a gentle simmer. Cook for 8 minutes.

6. Stir in the cheese tortellini and cook for 4 to 6 minutes, or until tender.

7. Reduce the heat to low and stir in the heavy cream, parmesan cheese, and spinach.

8. Add the lemon juice and parsley, then stir until the spinach wilts and the soup is creamy.

9. Serve hot with extra parmesan if desired.