Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5–6 minutes. Stir gently and let the onion release its natural sweetness.

Add minced garlic and cook for another minute. You’ll immediately smell that warm, inviting aroma—this is where the magic begins.

Pour in the crushed tomatoes and stir well. Let them cook for a couple of minutes to deepen their flavor.

Add broth, oregano, chili flakes, salt, pepper, and sugar if using. Stir everything together and bring it to a gentle simmer.

Let the soup simmer for 10–15 minutes. This step allows the flavors to blend and mellow, creating a rich and balanced base.

Add the tortellini directly into the simmering soup. Cook according to package instructions, usually 4–6 minutes, until tender.

You’ll notice the soup becoming heartier as the tortellini softens and absorbs flavor.

Lower the heat and slowly pour in the cream. Stir gently to combine. The soup will instantly transform into a velvety, luxurious texture.

Add spinach if using and let it wilt naturally in the heat of the soup. Stir in parmesan cheese for extra richness and depth.

Taste the soup and adjust seasoning. Add more salt, pepper, or even a squeeze of lemon if you want a touch of brightness.

Serve hot, garnished with fresh basil.