1/4 cup shaved or shredded Parmesan cheese, plus additional for garnish
Add oil to a large soup pot or Dutch oven and place over MEDIUM HEAT. Add carrots, celery, onion, parsley, thyme sprigs, garlic, all-purpose seasoning, and fresh ground black pepper. Cook for about 10 minutes, or until veggies have softened, stirring occasionally.
Add the tomato paste and stir into the cooked veggies until well combined. Add the chicken broth and bring mixture to a boil, then reduce heat to MEDIUM-LOW. Add the frozen peas, frozen corn, and the tortellini and cook for 3 to 4 minutes, or according to package directions. Add the chicken and the spinach. Stir for a minute or two, just until chicken is warmed through and spinach is wilted.
Remove the thyme stems. Stir in Parmesan and add additional seasoning, if desired.
Garnish individual servings with additional Parmesan, if desired.