Finely dice the onion, celery, carrot + garlic. Separate the basil leaves from the stalks, then finely chop the stalks.
Warm the olive oil in a large saucepan on a medium heat, then add the onion, celery + carrot with a large pinch of salt. Fry for 5 mins until softened.
Add the garlic + basil stalks, frying for a minute until fragrant.
Add the tomato purée, cooking off for several minutes until darkened in colour.
Pour in the wine if using, allowing to cook off + scraping any caramelised veg off the bottom of the pan.
Add the chopped tomatoes, then your vegetable broth. Allow to simmer for 10-15 minutes, then season to taste before adding the cream cheese.
Once creamy, add the tortellini, shredded cabbage, spinach, nutritional yeast + chilli flakes. Cook until the pasta is al dente.
Spoon into bowls, top with fresh basil leaves, olive oil + more nooch / parm - enjoy!