1In a heavy soup pot over medium heat, warm a glug of olive oil, then add the onion, and a big pinch of salt. Cook, stirring, until starting to turn golden, about 5 minutes. Add the carrots and celery and cook, stirring, until tender, about 5 minutes. Add the zucchini, herbs, crushed tomatoes, and broth and bring to a simmer. Lower the heat to medium-low and simmer until the veggies are tender, about 10 minutes, and while you boil the pasta.
2While the sauce is simmering, bring a large pot of salted water to a boil over high heat. Add the tortellini and cook according to the package directions until just shy of al dente. Drain well.
3Add the tortellini to the soup base and stir to combine well. Simmer until heated through. Serve in soup bowls, garnished with the Parmesan and basil, along with some crusty bread.