#1 In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, saute until softened. Pour in the chicken broth and add the diced tomatoes. Stir in the dried oregano, dried basil, salt, and pepper. Bring the mixture to a simmer #2 Add the refrigerated cheese tortellini to the simmering broth. Cook according to the package instructions or until the tortellini are tender. Stir in the spinach #3 Pour in the heavy cream, stirring to combine. Let the soup simmer for a few more minutes until it's heated through #4 Ladle the creamy tortellini soup into bowls. Sprinkle with grated Parmesan cheese before serving.