Vegetable Base:

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 (14.5-ounce) can diced tomatoes with juice

Soup:

• 4 cups vegetable or chicken broth
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 (9-ounce) package refrigerated cheese tortellini
• 2 cups fresh spinach or kale, chopped
• ½ cup heavy cream or half-and-half (optional)

Garnish:

• Grated Parmesan
• Fresh basil