Place a Dutch oven coated with cooking spray over medium heat. Add bell pepper, shallots, and garlic; sauté 5 minutes or just until tender. Stir in chicken broth, tomatoes, wine, and black pepper. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
Add tortellini; bring to a boil, and cook 3 minutes.
Stir in spinach, beans, and artichoke hearts. Cook over medium heat until thoroughly heated.
Ladle soup into bowls; top evenly with cheese.