Heat olive oil in a large pot over medium heat. Add onions and celery and sauté for 3-5 minutes. Add garlic and sauté for 30 seconds.
Add diced tomatoes, bay leaf, spices, broth, bouillon and season with salt and pepper to taste. Bring to a low boil.
Add green beans, corn and peas and cook for 2-3 minutes. Add tortellini and cook for 2-3 minutes or until they float to the top. (Keep in mind they will continue to cook in the hot broth even when the heat is off, so don't overcook).
Taste and add a little more bouillon, salt or pepper, to taste, if needed. Remove bay leaves.
Serve warm with a little parmesan cheese sprinkled on top, if desired.
Freezing Instructions: I recommend freezing the soup before adding the tortellini, so they don't get overcooked and mushy when reheated. Make the soup through step 3, then place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator, then rewarm on the stove. Add tortellini and cook until tender.