Heat the olive oil in a large pot over medium heat until shimmering.

Add the chopped onion and sauté for 3–4 minutes until translucent.

Stir in the minced garlic and cook for about 1 minute until fragrant. Then add the sliced carrots and celery, cooking for another 3–4 minutes.

Pour in the broth, diced tomatoes, dried basil, and oregano. Season with salt and pepper, then bring to a boil.

Reduce heat and let the soup simmer for about 10 minutes.

Add the tortellini and cook according to package instructions, about 3–5 minutes.

During the last minute of cooking, stir in the spinach or kale.

Taste the soup, adjusting seasoning with salt and pepper if needed.

Ladle the soup into bowls, topping with Parmesan and parsley.

Serve warm with crusty bread or salad.