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Heat 2 Tablespoons of the oil from the jar of sun-dried tomatoes over medium heat in a large saucepan or stockpot. Drain the rest of the tomatoes to the side for now.
Add the frozen carrots, minced garlic, and Italian seasoning to the hot oil and saute for 3-5 minutes or until the carrots soften on the edges.
Pour in the vegetable broth, tomato sauce, and the sun-dried tomatoes from the jar, discard the rest of the oil and stir until combined.
Bring to a low boil, and then add the tortellini and the frozen spinach.
Cover and cook for 10-15 minutes or until the tortellini are cooked through, and the liquid has reduced to a thick soup.
Remove the pan from the heat and stir in the heavy cream.
Serve hot, garnished with fresh, grated parmesan cheese and fresh, chopped basil, optional.