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In a medium (2 to 4-quart) soup pot or Dutch oven, heat the olive oil and garlic over medium heat. When the garlic begins to bubble around the edges, add the Italian seasoning and sauté for another 30 seconds or so, until aromatic.
Stir in the broth and tomatoes and let the soup come up to a boil. (Covering the pot will speed up this step—just take a peek every couple of minutes.)
Add the tortellini to the boiling soup and cook according to package instructions, usually 5 to 7 minutes, until tender.
During the last minute of cooking the tortellini, stir in the fresh spinach (if using) and let cook just until wilted.
Taste the soup and add salt and pepper to taste, if needed. Ladle into bowls and serve hot, with toppings at the table.