In a medium saucepan bring broth to boiling. Stir in tortellini. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes. In a bowl gradually whisk 2/3 to 1 cup of the hot broth into the cream cheese spread until smooth (if necessary, use an immersion blender to smooth out mixture, adding additional broth if necessary). Stir cream cheese mixture into saucepan. Stir in tomato soup; heat through. Garnish with chives.