In a dutch oven or large pot, heat 1 tablespoon of olive oil over medium heat.
Saute the onions, bell pepper, carrots, and celery until the onion is translucent, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add the fresh parsley, dry basil, oregano, red wine, tomato sauce and crushed tomatoes. Stir to combine, then pour in the vegetable broth. Bring the mixture to a boil on high heat, then add the tortellini and zucchini.
Once boiling, reduce the heat to medium-low and simmer until the tortellini is tender, about 10 minutes.
Stir in the fresh spinach. Enjoy served with freshly grated parmesan and additional fresh parsley. This soup tastes even better the next day!
Choose a wine you would enjoy drinking. It doesn't have to be pricey at all, but don't use the wine that's been open for a few days and just needs to be used up.