Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion, carrot, and celery. Cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.

Add Flour and Seasonings: Stir in the all-purpose flour and cook for 1-2 minutes to form a roux. Add Italian seasoning, salt, and pepper, stirring to combine.

Incorporate Liquids: Gradually add the vegetable or chicken broth, stirring constantly to prevent lumps. Add the crushed tomatoes and bring the mixture to a boil. Reduce heat and simmer for 10 minutes to allow flavors to meld.

Cook the Tortellini: Add the refrigerated cheese tortellini to the pot and cook according to package instructions, usually about 3-5 minutes, until they float to the surface and are tender.thekitchn.com+3tasteofhome.com+3damndelicious.net+3

Finish the Soup: Stir in the heavy cream and baby spinach. Cook for an additional 2 minutes until the spinach is wilted and the soup is heated through.

Serve: Ladle the soup into bowls and garnish with optional crushed red pepper flakes, grated Parmesan cheese, or fresh basil.