Sauté Garden Aromatics: Heat 2 tablespoons olive oil in a large 6-quart Dutch oven or heavy soup pot over medium heat. Add the diced onion, sliced carrots, and chopped celery with a pinch of sea salt. Sauté for 6 to 8 minutes until the vegetables soften and begin to turn golden.

Add Garlic, Herbs & Zucchini: Stir in the minced garlic, Italian seasoning, and red pepper flakes. Cook for 60 seconds until fragrant. Add the diced zucchini and cook for 2 more minutes.

Simmer the Broth: Pour in the vegetable broth and the canned fire-roasted tomatoes with their juices. Stir well, scraping up any caramelized bits from the bottom of the pot. Bring the soup to a gentle boil, then lower heat to medium-low, cover partially, and simmer for 10 minutes until the carrots are fork-tender.

Cook Tortellini: Stir the refrigerated three-cheese tortellini into the simmering soup. Cook uncovered for 4 to 5 minutes (or according to package directions) just until the pasta dumplings float to the surface and are tender and pillowy.

Finish with Cream, Cheese & Greens: Reduce heat to low. Stir in the heavy cream, freshly grated Parmigiano-Reggiano, and baby spinach. Stir gently for 1 to 2 minutes until the spinach is wilted and the cheese is melted into the broth. Remove from heat and stir in the fresh lemon juice.

Ladle & Garnish: Taste and adjust salt and cracked black pepper if needed. Ladle the hot soup into deep ceramic soup bowls, garnish with extra parmesan and fresh basil or thyme, and serve with warm crusty garlic bread.