Heat the oil in a large skillet, add chopped carrot, onion and celery and cook for 2 minutes until fragrant. Add peas and continue cooking on medium high heat for 4-5 minutes or until “al dente”. Season with salt and pepper.
In the meantime, cook the Tortellini in a large saucepan of salted boiling water according to package instructions and drain, reserving ½ cup of the cooking water. Add the Tortellini to the skillet with reserved liquid and baby spinach and toss to combine.
Divide between plates. Drizzle with extra oil, top with Parmigiano shavings and serve.