• Into a large saucepan over medium high heat, add olive oil. When oil is hot, add onion, celery, and carrots. Sauté 3 minutes, until softened.
• Add garlic and Italian seasoning. Continue cooking 1 minute.
• Pour in vegan chicken broth and water. Cover, reduce heat to low, and simmer 20 minutes.
• Place an immersion blender in the pot (or pour into a stand blender) and blend until vegetables are pureed.
• Add tortellini and cook 5 minutes, or until al dente.
• Stir in spinach and parmesan. Cook just until spinach is wilted.

To serve:

• Ladle into soup bowls, sprinkle with additional parmesan, parsley, and red pepper flakes. Serve hot.