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Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add chopped carrot and chopped onion; cook, stirring occasionally, until the onion is softened, about 5 minutes. Add 1 tablespoon garlic; cook, stirring constantly, until fragrant, about 1 minute.
Stir in 3 cups broth, 1 (15-ounce) can tomatoes, 2 tablespoons basil, ½ teaspoon pepper and ¼ teaspoon plus ⅛ teaspoon salt; bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium; cover and simmer, undisturbed, until the carrots are crisp-tender, about 5 minutes.
Uncover and stir in 1 (9-ounce) package tortellini; cook, stirring occasionally, until the pasta is tender, about 5 minutes.
Reduce heat to medium-low; stir in 1 (5-ounce) package baby spinach and 1 cup cream; cook, stirring constantly, until the spinach is wilted, about 1 minute. Divide among 6 bowls; garnish with additional basil, if desired.