Step 1

1 In a large pot over medium heat, heat the oil until shimmering

Step 2

2 Add the onion, celery and carrot and cook, stirring occasionally, until softened but not browned, about 5 minutes

Step 3

3 Add the zucchini, garlic, basil, oregano, salt and pepper and cook for 1 minute more

Step 4

4 Add the tomatoes, the broth and 2 cups water and bring to a boil, then reduce the heat to medium-low, cover and simmer until the vegetables are tender, 10 to 15 minutes

Step 5

5 Add the tortellini, return the broth to a boil, then cook, uncovered, 1 minute less than the directions on the package indicate; the tortellini should rise and float

Step 6

6 Stir in the spinach and cook until just wilted, 1 minute more

Step 7

7 Taste, and season to taste with more salt, if desired

Step 8

8 Ladle into 6 bowls, sprinkle with Parmesan cheese and serve hot