Heat a 6 quart Dutch oven or stock pot over medium-high heat. Once hot, drizzle in 1 tablespoon olive oil.
Add the onions, bell pepper, carrots, and celery. Sprinkle with salt. Saute until the onion is translucent, about 6-8 minutes.
Add the garlic, zucchini, basil and oregano. Cook until fragrant, about 1 minute.
Add the red wine, tomato sauce, crushed tomatoes, vegetable broth and water. Stir to combine. Bring the mixture to a boil on high heat.
Once boiling, add the tortellini and parsley. Reduce the heat to low and simmer until the tortellini is tender, about 10 minutes (time will vary based on type of tortellini being used).
When the tortellini is tender, stir in the fresh spinach. Enjoy served with freshly grated parmesan and additional fresh parsley. This soup tastes even better the next day!
Video
Notes
Wine: I usually use cabernet or pinot noir. Choose a wine you would enjoy drinking, not the wine that's been open for a few days and just needs to be used up.
Tortellini: I use dry cheese tortellini (the kind that can be stored in the pantry) but fresh or frozen tortellini also works. If using fresh, cook until the tortellini is tender.
Leftovers and reheating: Keep leftovers refrigerated in a closed container for 3-4 days. Reheat individual servings in the microwave or on the stove-top over medium-low. You can reheat the entire soup pot on the stove over medium-low heat. Add extra vegetable broth as needed to thin.