This meal will be your go-to way to fancy up store-bought tortellini. Olive Garden's got nothing on you! Smarts: Use this creamy pureed soup base for all sorts of ingredients, not just tortellini.
Cook tortellini according to package instructions and then drain.
Heat a Dutch oven over medium-high heat. Add cooking oil and then garlic, onions, and carrots to heated oil with a sprinkle of salt, red pepper flakes, and basil. Saute for ~5 minutes.
Add tomatoes, broth, and some salt and pepper. Bring to a boil and then simmer for 4 to 6 minutes.
Puree with an immersion blender or in batches in a blender. If using an immersion blender, you might want to transfer pot into sink since there might be spattering.
Return pot to medium-high heat and fold in mushrooms. Cook until tender, 3 to 4 minutes.
Turn off heat, and stir in cream (if using), tortellini, and spinach. Finish with lemon juice, and season to taste with more salt and pepper. Enjoy your comforting soup!