Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery, sautéing for 5 minutes until the vegetables soften and create a fragrant base.

Stir in the minced garlic and diced zucchini. Cook for an additional 2 minutes until the mixture becomes fragrant.

Pour in the vegetable broth and bring it to a vigorous boil. Once boiling, reduce the heat and let it simmer for 10 minutes.

Add the cheese tortellini and cook according to package directions, typically 3 to 5 minutes.

Lower the heat to a gentle simmer and stir in the heavy cream, whole milk, dried Italian herbs, salt, black pepper, and red pepper flakes if desired.

Add the baby spinach and simmer for 1 to 2 minutes until wilted.

Taste your creation and adjust the seasoning as needed.

Ladle the creamy soup into bowls and garnish with grated Parmesan cheese and fresh herbs.