In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined. Form the mixture into small meatballs, about 1 inch in diameter.
In a large pot, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
Pour in the chicken broth and diced tomatoes. Bring to a simmer, then return the meatballs to the pot.
Stir in the heavy cream and bring the soup back to a gentle simmer. Add the tortellini and cook according to package instructions, usually about 3-5 minutes.
Once the tortellini is cooked, stir in the fresh spinach and cook until wilted, about 2 minutes.
Serve hot, garnished with fresh parsley.
Notes
For a lighter version, substitute ground turkey for the beef and use half-and-half instead of heavy cream.
Add more vegetables like zucchini or bell peppers for extra nutrition and flavor.