Trim a thin slice from the bottom of each tomato so it sits flat. Place the tomatoes and garlic in a pot, add a splash of the measured broth, cover and cook over medium heat for 10–15 minutes until softened. Add another splash of broth if needed to prevent sticking.

Remove any loose tomato skins with tongs if desired. Crush the softened tomatoes with a spoon or potato masher, then stir in the tomato paste and remaining broth. Bring to a gentle simmer.

Stir in the soy cream and season with salt, pepper and Italian seasoning. Keep at a gentle simmer rather than a vigorous boil.

Add the tortellini and cook according to its packet instructions, until tender. Fresh tortellini may take about 5–7 minutes; adjust for the type used.

Stir in the spinach until wilted. Taste, adjust the seasoning and serve warm. Add a little extra broth if you prefer a thinner soup.