Heat 2 Tablespoons of the oil from the jar of sun-dried tomatoes over medium heat in a large saucepan or stockpot. Drain the rest of the tomatoes to the side for now.8.5 ounces jar of sun-dried tomatoes with Italian seasoning

Add the frozen carrots, minced garlic, and Italian seasoning to the hot oil and saute for 3-5 minutes or until the carrots soften on the edges.1 cup frozen, sliced carrots,1 Tablespoon minced garlic,½ Tablespoon Italian seasoning

Pour in the vegetable broth, tomato sauce, and the sun-dried tomatoes from the jar, discard the rest of the oil and stir until combined.3 cups vegetable broth,15 ounces can of tomato sauce

Bring to a low boil, and then add the tortellini and the frozen spinach.12 ounces package of spinach and cheese tortellini,1 cup frozen, chopped spinach

Cover and cook for 10-15 minutes or until the tortellini are cooked through, and the liquid has reduced to a thick soup.

Remove the pan from the heat and stir in the heavy cream.1½ cups heavy cream

Serve hot, garnished with fresh, grated parmesan cheese and fresh, chopped basil, optional.Fresh grated parmesan cheese,Fresh chopped basil