Add the oil to a large soup pot over medium heat. Add onion and sauté for 2-3 minutes.
Add in plant-based sausage and sauté until the sausage is browned, about 8 minutes. Add in garlic and continue cooking for 1 minute.
Stir in carrots, celery, tomato paste, Italian seasoning blend, ½ teaspoon of salt, and pepper and sauté for 5 minutes, until the vegetables start to soften.
Stir in the flour and let it cook for 30 seconds. Stir in 2 cups of vegetable broth, turn heat to high and cook for 2-3 minutes, until the broth starts to thicken.
Add in the tortellini, spinach, parsley and cream. Cook for another 10-15 minutes, until tortellini is al dente. Serve right away.