In a large soup pot, heat the olive oil. Sauté the onion and zucchini in the olive oil until onion is translucent and zucchini is tender.
Add the stock, basil, bay leaf, tomatoes, salt, and pepper. Stir and heat to a simmer.
Add tortellini and bring back to a simmer. Cook for 8 minutes or until tortellini is tender and cooked through. Add parsley and stir just before serving.
If preparing to freeze:
Sauté the onion and zucchini in the olive oil until the onion is translucent and zucchini is tender. Remove onion and zucchini from heat and combine with all ingredients except stock in a freezer container.
Freeze and label each container with the following instructions: "Bring 6 cups of stock to a boil. Add frozen ingredients and stir gently until thawed. Heat to a boil and cook for 8 minutes or until tortellini is tender and cooked through."
Vegetarian: Using vegetable stock, this soup is vegetarian so no adaptations are needed.Gluten-free: If you would like to make a gluten-free version, you could substitute gluten-free pasta like Udi's gluten-free ravioli. Be sure to adjust the cooking time if you use pasta other than tortellini.If you'd like, add fresh spinach for extra nutrients.Nutrition facts are using cheese tortellini.