Place a large pot over medium-high heat and add the olive oil.
Once the oil is hot, sauté the onion for about three minutes until translucent.
Next, add the carrots and celery. Sauté for another five minutes until softened.
Sprinkle in the sea salt, Italian seasoning, and black pepper. Stir to combine.
Pour in the vegetable broth and bring to a gentle boil.
Reduce heat and simmer for 15 minutes.
Add the baby spinach and tortellini to the pot.
Simmer according to package instructions until the tortellini are cooked.
Remove from heat, stir in the flat-leaf parsley, and adjust seasonings as needed.
Serve hot with grated Parmesan cheese.
