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Prepare the Pot: Heat 3 tablespoons of olive oil in a large pot over medium-low heat.
Prepare the Tomatoes: Cut an "X" on the bottom of the tomatoes, and place them cut-side down in the pot. Add garlic cloves in the middle and season with salt. Cover and cook for 20-30 minutes until the tomatoes soften.
Make the Soup Base: Remove the pot from heat, peel off tomato skins, and discard. Add tomato paste and vegetable stock, then blend until smooth using a hand blender.
Add Cream and Seasoning: Stir in the oat cream and Italian seasoning, and adjust salt to taste.
Cook the Tortellini: Add tortellini and sun-dried tomatoes to the soup. Let it simmer for 5-7 minutes until tortellini are tender.
Add the Greens: Stir in baby spinach and let it wilt. Optionally, add fresh basil.
Serve: Ladle the soup into bowls and garnish with vegan Parmesan and basil. Drizzle with extra olive oil for an added touch.