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

Incorporate the diced carrots and celery into the pot. Cook for an additional 5 minutes, stirring frequently until they begin to soften.

Add the diced zucchini to the pot, stirring it into the vegetable mix. Cook for about 3 minutes until the zucchini is slightly tender.

Pour in the vegetable broth and the can of undrained diced tomatoes. Sprinkle in the dried basil and oregano, then add salt and pepper to taste. Stir well.

Increase the heat to bring the soup to a gentle boil. Once boiling, cover the pot and allow it to simmer for 15-20 minutes.

Add the cheese tortellini to the pot, cooking according to package instructions, usually about 7-10 minutes.

Once the tortellini is cooked, toss in the roughly chopped spinach leaves and cook for an additional 2 minutes until the spinach wilts.

Taste the soup and adjust the seasoning if necessary. Remove the pot from heat, and your Healthy Tortellini Soup is ready to serve.

Serve hot, garnished with parsley and Parmesan cheese if desired.