Prepare all the vegetables: dice the onion, finely chop garlic, cut the carrots, celery, and zucchini into 1/2-inch (1 cm) cubes, trim the ends of the green beans then into 2-3 parts.
Heat the oil in a large pot over medium-low heat. Add the onion, carrots, and celery. Cook for a couple of minutes until slightly soft. Add the garlic and herbs, cook for 1 minute, stirring.
Add crushed tomatoes and broth. Bring to a boil and simmer for 10 minutes.
Add the zucchini and green beans, bring to a boil, simmer for 8 minutes or until the vegetables are soft.
Cook the tortellini according to the manufacturer's instructions. I used fresh tortellini and needed to simmer them only for 2 minutes. If your tortellini need more cooking time, add them earlier.
Season the soup with salt and pepper. Serve sprinkled with chopped parsley and grated Parmesan. It's also great with buttered crunchy baguette on the side.
Enjoy!