Into a large pot over medium heat, add the olive oil. When the oil is hot, add the onion and carrots. Saute for about 3 minutes, until vegetables are softened slightly. Add the garlic and continue cooking for an additional 1 minute.
Pour in the chicken-style broth, increase the heat to high, and bring to a boil.
Add the tortellini, peas, and corn. Cook 10 minutes, or according to the package directions on the tortellini.
Remove from heat and add the spinach, stirring gently until it is wilted.
To serve, ladle the soup into bowls and top with grated Parmesan if using. Serve hot.