Heat the olive oil in a large pot over medium heat. Add the onions and the garlic and cook until they start to brown.
Add the flour and stir until everything is coated. Deglaze with the white wine.
Add the chicken stock, the tomatoes, the tomato paste, chili, basil, oregano and rosmary.
You could leave the soup to cook like that and it would turn out a bit chunky. That's fine too, but I like mine quite smooth so I puréed the soup with a stick blender.
Add the cream and salt and pepper to taste. If the soup is too thick for you at that stage you can always add a bit of water.
Add the tortellini and cook for 10-15 minutes.
In the end add the spinach.