In a large stock pot heat olive oil and add onion. Cook onion until translucent and soft, about 5 minutes.
Add garlic and cook until fragrant, about 1 minute.
Add crushed tomatoes, beef broth, water, Worcestershire, frozen meatballs, peas, carrots, mushrooms, oregano, basil, rosemary, garlic powder and pepper. Stir to combine.
Bring soup to a simmer and cook for about 10 minutes to heat meatballs all the way through.
Add tortellini and cook according to package directions until al dente; 7-9 minutes.
Stir in spinach leaves and stir until wilted; about 2 minutes.
Season soup with additional salt to taste.
Ladle soup into bowls and top each bowl with a sprinkle of parmesan cheese to serve.