Drizzle olive oil into a large pot over medium heat. Add minced garlic and diced onion, stirring for 3-4 minutes until softened and fragrant.

Toss in diced tomatoes (with juices) and fresh spinach. Stir for about 2-3 minutes until spinach wilts and tomatoes heat through.

Add vegetable broth, Italian seasoning, salt, and pepper. Bring to a gentle boil.

Add tortellini to the pot. Stir gently and reduce heat to simmer. Cook for about 3-5 minutes if fresh, or 7-10 minutes if frozen.

Stir in heavy cream or dairy-free alternative and blend for about 2 minutes until creamy.

Turn off the heat and sprinkle with grated Parmesan cheese. Stir until cheese melts into the dish.

Ladle the tortellini into bowls and garnish with fresh basil or parsley. Serve warm.