Over medium heat, add olive oil, onion and celery and saute 5 to 6 minutes until softened.

Add the chicken stock and bring to a boil. Add tortellini and cook for 6 mins.

Stir in parmesan cheese, Bell's seasoning, salt, pepper and meatballs. Stir in spinach and stir for 1 minute.

Ladle soup in bowls and top with parmesan cheese.