Step 1

Heat 2 Tbsp. oil in a large stockpot or Dutch oven over medium. Once hot, add onion and carrots; cook 8 minutes, until soft. Stir in garlic, fennel seed, and red pepper flakes; cook 2 minutes, until aromatic.

Step 2

Add broth, tomatoes, and half of the can of beans; increase heat and bring mixture to a simmer. Gently simmer, uncovered, for 10 to 15 minutes, until the soup slightly reduces.

Step 3

Meanwhile, prepare Cheesy Oregano Breadcrumbs by heating 1 Tbsp. olive oil in a medium skillet over medium heat. Once hot, add breadcrumbs; cook 3 to 5 minutes, stirring often, until golden and toasted. Stir in oregano, and transfer mixture to a bowl. Stir in Parmesan cheese. Set aside.

Step 4

Use an immersion blender to blend the soup until mostly smooth. (Or, if using a blender, carefully ladle soup into blender, blend until smooth and creamy, and pour back into the pot.)Add tortellini, spinach, heavy cream, remaining half can of beans, salt, and black pepper. Bring soup to a boil. Reduce heat and simmer, uncovered, for 6 to 8 minutes, until the tortellini is al dente. Taste and adjust seasonings as needed.*Note: If you prefer a thinner broth, add 1 cup of water when you add the tortellini.

Step 5

Ladle soup into bowls and scatter Cheesy Oregano Breadcrumbs overtop. Garnish with freshly grated Parmesan cheese, cracked black pepper, and a drizzle of olive oil.