Preheat the oven to 375°F.

Place the tomatoes, shallots, rosemary, red pepper flakes (if using), salt, black pepper, and olive oil on a baking sheet. Toss everything together to coat evenly.

Roast in the oven for 25-35 minutes, until the tomatoes are soft and slightly caramelized.

Let the mixture cool, then blend until smooth. Set aside.

Heat a large pot over medium heat and add the olive oil. Once hot, add the onion and sauté for 1 minute. Add the celery and carrots, and sauté for another 5 minutes until softened.

If using tomato paste, stir it in at this point and cook for an additional minute.

Add the white wine, scraping up any bits stuck to the bottom of the pot, stirring to combine. Allow it to simmer for 1–2 minutes, then add the vegetable broth, bay leaves, and Parmesan rind (if using). Season with salt and black pepper. Cover the pot and bring to a boil. Lower the heat and simmer for 15-20 minutes.

Remove the bay leaves and Parmesan rind, then stir in the blended roasted tomato mixture and the heavy cream. Mix well to combine.

Add the cheese tortellini and cook until al dente, following the package instructions. Stir in the sun-dried tomatoes.

Once the tortellini are cooked, add the baby spinach, grated Parmesan cheese, and basil leaves. Stir until the spinach is incorporated.

Taste the soup and adjust the seasoning with additional salt or black pepper as needed.

If the soup is too thick, thin it with a bit of stock or water. If it’s too thin, add more grated Parmesan cheese.

Ladle the soup into bowls and drizzle with a bit of heavy cream. Sprinkle with red pepper flakes (if desired), fresh parsley, and grated Parmesan cheese. Garnish with fresh basil leaves and finish with a drizzle of extra virgin olive oil.

Serve immediately and enjoy!