Cook meatballs according to package directions. Drain on paper towel when done.
Heat 1/2 tablespoon olive oil (or coconut oil) in large dutch oven or pot over medium heat. Add minced garlic and cook for 3 minutes.
Pour in stock and condensed onion soup. Whisk until dissolved.
Add parsley, basil, black pepper, Italian seasoning and, red pepper flakes.
Stir in 2 cup water and 1 cup half & half.
In a small bowl, combine 1/2 cup cold water and flour. Stir to dissolve. Add to pot.
Turn stove top to medium-high heat. Cook for 10 minutes, stirring occasionally.
Stir in finely grated parmesan cheese. Cook 3 minutes.
Add refrigerated cheese tortellini. Cook 3 minutes.
Stir in baby spinach. Cook 3 minutes.
Add salt to taste.
Stir in cooked meatballs.