1. Heat 1 tbsp olive oil in a large pot on the stove over medium heat. Allow it to heat for a minute or two before adding the diced onion. Sauté the onion for 2-3 minutes or until it begins to turn fragrant and translucent. Next, add the minced garlic and cook it for an additional 30 seconds to a minute before adding the ground beef. Use a large wooden spoon to break up the beef into small pieces and stir often, cooking until the beef is completely browned.
2. Add the diced carrots to the pot, along with the Italian seasoning and salt. Stir everything together and cook for about a minute before adding in the beef broth. Bring the pot to a boil and then turn it down to a simmer and cook for 10-15 minutes, before adding the cream cheese, heavy cream and tortellini. 
3. Cook the soup for another 5 minutes or until the tortellini begins floating to the top of the pot and the cream cheese is fully incorporated with no large chunks. Serve the soup immediately, with grated parmesan cheese on top of each individual bowl!

Leftover soup can be stored in the refrigerator, in an airtight container, for 3-4 days and reheated on the stove or in the microwave. 

Soup can also be frozen for up to 2 months. See the full blog post above for detailed instructions.