Heat extra virgin olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add diced onion and cook for 3 to 4 minutes until soft and translucent. Stir in minced garlic and cook for 60 seconds until fragrant.

Add the tomato paste, Italian seasoning, and red pepper flakes. Cook, stirring constantly, for 2 minutes until the tomato paste darkens into a deep rust color and caramelizes, releasing intense rich umami flavor.

Pour in the hand-crushed San Marzano tomatoes with their juices and the vegetable broth. Bring the mixture to a gentle boil over medium-high heat, then reduce heat to medium-low and simmer uncovered for 8 minutes to allow the flavors to marry and soften the tomato acidity.

Pour in the heavy cream and stir until the broth turns into a velvety, creamy blush orange. Bring the soup back to a gentle simmer.

Add the refrigerated three-cheese tortellini directly into the simmering soup. Cook for 3 to 4 minutes (or according to package instructions) until the tortellini are tender, plump, and float to the surface.

Remove the pot from heat. Immediately stir in the fresh baby spinach, fresh basil chiffonade, and grated Parmigiano-Reggiano. The residual heat will wilt the spinach into tender ribbons in under 60 seconds while the cheese melts silkily into the soup.

Season to taste with kosher salt and cracked black pepper. Ladle into warm bowls, garnish with extra basil and shaved parmesan curls, and serve hot with crusty garlic bread!