Sauté the aromatics: Warm 1–2 tablespoons olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes, stirring, until softened and fragrant.

Add garlic and seasoning: Stir in minced garlic, Italian seasoning, and a pinch of red pepper flakes if using. Cook 30–60 seconds until the garlic smells toasty, not burnt.

Build the broth: Pour in the crushed or diced tomatoes and 6–7 cups low-sodium broth. If you have a parmesan rind, add it now. Bring to a gentle boil, then reduce to a lively simmer for 10 minutes.

Season well: Taste the broth and adjust salt and pepper. The broth should be flavorful before adding tortellini.

Cook the tortellini: Add the cheese tortellini and simmer according to package directions, usually 3–5 minutes, until just tender. Avoid overcooking—they’ll continue to soften in hot soup.

Wilt the spinach: Stir in the fresh spinach. It will wilt in 1–2 minutes. Turn off the heat.

Brighten and finish: Add a squeeze of lemon juice or a splash of red wine vinegar. Remove the parmesan rind if used. Taste again and adjust seasoning.

Serve: Ladle into bowls and top with grated Parmesan and chopped basil or parsley if you like. A drizzle of good olive oil is lovely, too.