Heat the olive oil in a large pot over medium heat.

Add the diced onion and sauté for 3-4 minutes until softened.

Stir in the minced garlic, sliced carrots, and celery, and cook for another 2-3 minutes.

Add the dried thyme, sage, smoked paprika, and nutmeg, and stir well to coat the vegetables in the spices.

Pour in the vegetable broth and diced tomatoes (with their juices). Bring the mixture to a boil.

Add the diced butternut squash, reduce the heat to medium-low, and let the soup simmer for 10-12 minutes until the squash is tender.

Stir in the tortellini and cook according to the package instructions, usually 5-7 minutes, until tender.

Add the chopped spinach and heavy cream, stirring until the spinach wilts and the soup is heated through.

Taste and season with salt and pepper as needed.

Serve warm, garnished with grated Parmesan cheese if desired.