1/4 cup grated Parmesan cheese, plus more for serving
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the vegetable broth and add the diced tomatoes (with their juice), cannellini beans, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to maintain a simmer. Add the tortellini and cook according to package directions, usually 3 to 5 minutes, until they float and are cooked through.
Stir in the fresh spinach until it wilts into the soup, about 1 minute.
Remove the pot from the heat. Stir in the heavy cream and Parmesan cheese until the soup is creamy and well combined.
Serve immediately with extra Parmesan cheese on top.