Sauté the aromatics. In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the onion and cook until softened, about 5–6 minutes. Stir in the garlic and red pepper flakes and cook for 30 seconds until fragrant.

Make the roux. Sprinkle the flour over the onions and stir well to coat everything evenly. Cook for 1–2 minutes, stirring constantly, to cook out the raw flour taste (don’t let it brown). Stir in the tomato paste and cook for another 30 seconds to 1 minute until incorporated and slightly deepened in color.

Simmer the soup. Slowly pour in the vegetable broth, stirring constantly to prevent lumps. Add the Italian seasoning and bring to a gentle simmer. Let it cook for about 8–10 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper.

Cook the tortellini. Add the tortellini directly to the pot and simmer according to package directions, usually 3–5 minutes, until tender.

Make it creamy. Reduce the heat to low and stir in the heavy cream, starting with ¼ cup. Add more if desired. Stir in the Parmesan cheese until fully melted and smooth.

Finish & serve. Add the spinach and let it wilt, about 1 minute. Taste and adjust seasoning as needed. Serve hot with extra Parmesan and fresh herbs on top.

Storage Instructions – Store leftovers in an airtight container in the fridge for up to 3 days. The soup will thicken as it sits, so add a splash of vegetable broth when reheating.