Combine first 4 ingredients in a large saucepan; bring to a boil. Add tortellini; cook, uncovered, 5 minutes. Remove pan from heat. Place spinach and basil in pan over broth mixture; cover and let stand 2 minutes or until spinach and basil wilt. Stir spinach, basil, and pepper into broth.
Ladle pasta and broth into bowls; top each serving with 2 teaspoons Parmesan cheese.