Makes 6 Servings
Heat oil in a heavy large pot over medium-high heat. Add onion, carrots, garlic, Mediterranean spice. Sauté until vegetables are soft. Add Broth and bring to a boil. Stir in spinach and cannellini.
Reduce heat to low and simmer until spinach is wilted, about 3 minutes. Continue simmer and add tortellini to the soup. Simmer until pasta is just tender but still firm to bite about 5 minutes.
Ladle soup into a bowl, top with grated parmesan cheese.