In large dutch oven heat canola oil over medium heat. Add onions and cook until translucent. Add flour and mix vigorously until mixture bubbles.
Add vegetable broth, diced tomatoes, tomato paste and spices. Cook over medium heat for 10 minutes.
Remove soup from heat and blend with immersion blender until about half the tomatoes and onions are pureed and soup mixture is thick. Feel free to puree all the soup if desired!
Return to medium-high heat and add tortellini and parmesan cheese. Once cheese has melted, slowly add milk and cream, stirring as your pour.
Reduce heat and let flavours blend together, but keep a watchful eye-out so that the dairy does not curdle!
Once ready to serve, shut-off heat and add spinach. Stir in the greens until they have wilted and ladle soup into individual bowls. Garnish with more red pepper flakes.
