Chop the onions, slice the carrots and celery, and mince the garlic.
In a large soup pot add olive oil, onions, celery and carrots. Sauté for about 5 minutes before stirring in the garlic. Cook for another 1 minute.
Slowly pour in the broth. Stir in the parsley, basil and salt. Cook for about 15 minutes until the veggies are softened.
Add in the tortellini and cook over medium to medium high heat until the tortellini floats to the top.
As soon as the tortellini floats to the top add in the spinach and heavy cream. Reduce heat to medium low and simmer for about 5 minutes.
Nutritional values are estimated and so are the amount of servings.For the salt - the amount you add will be a personal preference and will also depend on the broth you use. You likely will not want that much salt if using regular broth.