1. Heat 5ml olive oil in a pot over medium heat. 2. Add 25g diced onion and 30g diced carrot. Cook until softened, about 5 minutes. 3. Add 3g minced garlic and cook for 30 seconds. 4. Add 150g crushed tomatoes, 120ml vegetable broth, 1g dried basil, 1g dried oregano, 0.5g red pepper flakes, a pinch of salt, and 1g black pepper. 5. Bring to a simmer and cook for 10 minutes. 6. Add 85g fresh cheese tortellini and cook according to package directions, usually 3-5 minutes. 7. Stir in 30g spinach and cook until wilted, about 1-2 minutes. 8. Remove from heat and stir in 30g Greek yogurt. 9. Serve topped with 10g grated Parmesan cheese and 5g chopped fresh basil.