In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until translucent and fragrant, about 2-3 minutes.

Incorporate diced carrots and chopped celery into the pot. Cook for about 5 minutes, stirring often, until softened and lightened in color.

Add chopped zucchini to the pot and continue cooking for another 3 minutes, stirring frequently.

Pour in vegetable broth and diced tomatoes, season with basil, oregano, salt, and pepper. Bring to a rolling boil.

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

After simmering, add cheese tortellini to the pot, cooking according to package instructions, about 7-10 minutes.

Once tortellini is ready, fold in fresh spinach and stir until wilted, which takes about 2 minutes.

Ladle the soup into bowls, garnishing with parsley and Parmesan cheese if desired.