Tortellini Vegetable Soup - Ellie Krieger

Ingredients

• 1 tablespoon olive oil
• 1 medium onion (about 6 ounces), diced
• 2 stalks celery, diced
• 1 medium carrot, diced
• 1 medium zucchini (about 8 ounces), cut into 1/2-inch pieces
• 2 cloves garlic, minced
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 1/2 teaspoon kosher salt, or more to taste
• 1/4 teaspoon freshly ground black pepper
• One (14-ounce) can no-salt-added petite diced tomatoes, with juices
• 4 cups low-sodium chicken or vegetable broth
• 2 cups water
• One (9-ounce) package fresh store-bought cheese tortellini
• 3 cups (2 ounces) lightly packed baby spinach, coarsely chopped
• 1/3 cup (1 ounce) grated Parmesan cheese