Sauté the Aromatics: Heat the extra virgin olive oil in a large pot over medium heat. Add the chopped onion, chopped garlic, diced carrots, and diced celery with a good pinch of salt. Sauté for about 5 minutes until the vegetables begin to soften.

Add Broth and Tomatoes: Add the canned diced tomatoes and the Italian spice blend. Season with a good pinch of salt. Let the tomatoes integrate with the sautéed vegetables and cook for a bit until you can see the bottom of the pot when you pass a spoon through. Then, pour in the water or vegetable broth. Stir well and bring the soup to a simmer.

Cook Tortellini: Once the soup is simmering, add the tortellini if they are fresh. Follow the cooking instructions on the tortellini package, but it usually takes around 5-7 minutes. Stir occasionally to prevent sticking. If you're using dried tortellini, cook them separately and add them to the soup when they are cooked or al dente.

Taste and Adjust: Taste the soup and adjust the seasoning with more salt and pepper if needed. You can also add more dried herbs or fresh herbs if you prefer a stronger flavor.

Serve: Once the tortellini are cooked, your vegan tortellini soup is ready to serve. Ladle it into bowls and garnish each bowl with freshly chopped basil leaves and a sprinkle of vegan grated parmesan cheese if desired.