Grind the spices with a mortar and pestle into a coarse mixture. If you don’t have one, pulse in a spice grinder or coffee grinder. We need a coarse mixture of spices for bursts of flavor. Set this aside.

Chop all your vegetables and proteins, if you haven’t already. If using a mix of proteins, like walnuts, pecans, chickpeas, sausage patties, etc., chop them together into a coarse mixture. Set these aside.

Heat a large skillet or saucepan over medium heat, and add the olive oil. Once the oil is hot, add the garlic and cook for a few seconds. Then, mix in the protein mixture, cook for a minute, then add ¾ of the spice mix. Stir well, and cook another minute to toast the spices and the protein.

Add in the onion, carrot, celery, and half of the salt. Cook for 3 to 5 minutes, adding splashes of water as needed so the vegetables cook evenly. Mix in the flour, then add the tomato purée and remaining salt. Cook for 3 to 4 minutes to deepen the flavor and to mix in the flour.

Mix in the stock and Italian herbs, bring to a boil, then mix in the tortellini. Cook for 3 to 4 minutes. Add ¼ to ½ cup water or stock to cool the mixture slightly, then fold in the non-dairy cream/yogurt and the spinach. Mix well, and bring to a boil again. Taste and adjust salt, flavor, and herbs. Top with the vegan parmesan and fresh basil, and ladle it into your serving bowls. Sprinkle some of the remaining spice mix over the bowls. For extra heat, add crushed red pepper flakes, as well. Serve with toasted bakery bread or garlic bread.