Begin by bringing a large pot of salted water to a boil. Once the water is bubbling, add 10 ounces of tortellini and cook according to package instructions, usually about 4–5 minutes, until al dente. Drain the tortellini and rinse under cold water to stop the cooking process. Set it aside to prepare for the creamy Roasted Red Pepper Ravioli Soup.

Preheat your oven to HIGH broil. Cut two red bell peppers in half, removing the seeds, and place them cut side down on a foil-lined baking sheet. Flatten each half with your hand, then broil on the top rack for about 10 minutes, or until the skins are mostly blackened and blistered.

Carefully remove the baking sheet from the oven, transferring the charred peppers into a plastic bag. Seal the bag tightly and allow the peppers to steam for at least 10 minutes.

While the peppers steam, melt 3 tablespoons of butter in a large skillet over medium-high heat. Add 1 cup of chopped onions and 2 cloves of minced garlic to the skillet, sautéing for 2-3 minutes until fragrant and translucent.

After steaming, remove the bell peppers from the bag and peel away the blackened skins. Add the peeled peppers to the blender with the sautéed onion-garlic mixture. Blend until smooth.

Pour the blended mixture back into the skillet over medium heat. Stir in 2 cups of chicken broth and season generously with salt and pepper. Allow the mixture to heat gently for about 5 minutes, then stir in ½ cup of heavy cream and 2 cups of fresh spinach leaves.

Once the soup base is warm and creamy, toss in the reserved tortellini, ensuring each piece is well coated with the flavorful broth. Let the soup simmer for an additional 3–5 minutes until everything is warmed through.

Ladle the Roasted Red Pepper Ravioli Soup into bowls, and top each serving with a sprinkle of reserved parmesan cheese and fresh parsley for a vibrant touch.