In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves, sautéing for about 2-3 minutes until the onion is translucent and fragrant.

Next, stir in 2 peeled and diced carrots along with 2 diced celery stalks. Cook for another 5 minutes, stirring occasionally, until the carrots and celery are softened but not mushy.

Now, toss in 1 diced zucchini and continue to stir for an additional 3 minutes.

Pour in 6 cups of low-sodium vegetable broth and 1 can of undrained diced tomatoes. Add 1 teaspoon each of dried basil and oregano, stirring to combine. Season generously with salt and freshly ground black pepper.

Once boiling, reduce the heat to low and cover the pot, letting the soup simmer for 15-20 minutes.

Stir in 1 package (9 oz) of cheese tortellini, cooking according to package instructions, typically 7-10 minutes.

With the tortellini cooked, fold in 2 cups of roughly chopped fresh spinach leaves. Let it cook for an additional 2 minutes.

Taste your Healthy Tortellini Soup and adjust the seasoning if necessary. Then, remove the pot from heat. Ladle the soup into bowls, garnishing with freshly chopped parsley and a sprinkle of grated Parmesan cheese if desired.

Serve the Healthy Tortellini Soup hot.