Heat olive oil in large 6 qt. saucepot. Add diced onion and crushed garlic. Cook until onion becomes clear, browned, and bottom of pan begins to glaze.

Add water and bullion. Deglaze the pan, scraping the caramelization from the base of the pot.

Add carrots and oregano. Cook until carrots are tender, about 15-20 minutes.

Add frozen tortelelli and cook on medium for another 5-7 minutes, or as indicated on package.

Finalize with chopped spinach, bring to boil one last time.

Serve immediately. Optionally, top with mozzarella, Provolone or other Italian cheese.