In a large pot over medium-high heat, pour in 2 tablespoons of extra virgin olive oil and allow it to heat for about 30 seconds. Add 1 chopped onion, 2 minced garlic cloves, and 1 cup of chopped carrots, sautéing for approximately 3 minutes. Stir in 1 teaspoon of dried basil, cooking until the vegetables are tender and fragrant, and the onion is translucent.

Add 1 pound of ground Italian sausage to the pot, breaking it apart with a wooden spoon. Cook for about 5 minutes until the sausage is browned and no longer pink, stirring frequently to ensure even cooking.

Pour in 4 cups of chicken broth and 1 can of diced tomatoes (with juice, basil, and oregano) to the pot. Stir well to combine all ingredients, then cover the pot and bring it to a simmer over medium heat. Let it cook for about 15 minutes.

Carefully stir in 9 ounces of frozen cheese tortellini and 4 cups of fresh spinach leaves. Cook for an additional 5 minutes, stirring occasionally, until the tortellini is tender and the spinach wilts.

Before serving, taste the soup and adjust the seasoning if necessary, adding salt or pepper to suit your preference. Ladle the warm soup into bowls and serve immediately.