In a large pot, heat 1-2 Tbsp of oil.  Add in carrot and onion. Sauté for 5-8 minutes or until tender.

Add garlic and saute until fragrant. Add in Italian seasoning and broth. Stir to combine. Bring to a boil then reduce to a simmer and cover.

While the veggies simmer, melt butter in a saucepan over medium heat. Add flour and whisk tobether for 1 minute. Then slowly add milk and while whisking.

Allow the milk to heat up and simmer, whisking as it thickens. Stir in heavy cream and season with salt and pepper. Remove from heat and slowly add freshly grated cheddar cheese, stirring as it melts. Set aside.

Add tortellini, frozen peas, and frozen chopped broccoli to the broth and remove from heat. Cook on medium heat until tortellini is cooked. Remove from heat and mix in the cream mixture and chopped spinach. Stir until well combined. Serves 6-8.