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claireevoyant
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Heat the olive oil in a large pot or Dutch oven over medium-low heat.
Add in the carrot, celery, and onion. Sauté until vegetables have softened, 8 to 10 minutes.
Stir in the garlic, dried Italian herb seasoning, and red chili flakes. Sauté until fragrant, about 1 minute more.
Stir in the tomatoes, garlic powder, and vegetable broth. Season with salt and pepper, to taste.
Cover the pot and increase the heat to medium heat. Once the broth comes to a boil, simmer until the carrots are fork-tender, 10 to 15 minutes.
Remove the lid, add in the cheese tortellini and cook just until the pasta is al dente, about 3 to 5 minutes.
Reduce the heat to low, and once the soup has settled, stir in the heavy cream and spinach.
Let simmer just until the spinach has wilted and the soup is warmed through.
Taste and add more salt and pepper, if needed. Remove the soup from the heat immediately.
To serve, ladle the soup into bowl(s) and shower with a little fresh basil and some grated parmesan cheese, if desired.