Heat the olive oil in a large stockpot or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery (this is your soffritto). Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.

Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Stir and cook for another minute until fragrant. This step of 'blooming' the herbs really deepens their flavour.

Pour in the chopped tomatoes and the stock. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it gently bubble away for 15 minutes. This allows the flavours to meld together beautifully.

After 15 minutes, you can either leave the soup as is for a chunkier texture, or use an immersion blender to blitz it until smooth. I find that a quick pulse or two creates a lovely mix of textures, but a completely smooth soup is also delicious.

Stir in the double cream and the grated Parmesan cheese until the cheese has completely melted into the soup. Season generously with salt and black pepper to your taste. Be sure to taste it at this stage and adjust if needed.

Bring the soup back to a gentle simmer (do not let it boil rapidly once the cream is in). Add the fresh tortellini and cook according to the package instructions, which is usually around 3-4 minutes. What works best for me is adding them just before I'm ready to serve to prevent them from becoming too soft.

Turn off the heat. Add the fresh spinach and stir it through the soup. It will wilt down in the residual heat within a minute or two.

Ladle the hot Creamy Tortellini Soup into bowls. Garnish with an extra grating of Parmesan cheese and a crack of black pepper before serving immediately.