Heat the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, transfer the chopped onion, carrots, celery, tomato paste, and a pinch of salt to the pot. Stir well to evenly distribute the tomato paste and simmer, stirring often, until the vegetables have softened up, about 10 minutes.

Add the Italian seasoning and the garlic; simmer for about 2 minutes, stirring often.

Add the diced tomatoes with their juices along with the broth, water, and bay leaves. Pinch in the salt, red pepper flakes, a few cracks of black pepper.

Bring the heat to medium-high and bring the soup to a rolling boil; partially cover the pot with the lid, leaving a small space to release steam. Lowe the heat and let the soup simmer for about 10 minutes.

Remove the lid and add the frozen beans, corn, and the spinach. Stir and watch for the veggies to thaw, which should take about 2 minutes. Finally, add the tortellini and allow it to simmer in the soup for the time suggested on the packaging, or until it's cooked through and tender.

Remove the pot from the heat and, with a slotted spoon, remove the bay leaves. Stir in the lemon juice, taste, and season the soup as you see fit.

Garnish each bowl of soup with freshly grated or peeled Parmesan and freshly chopped parsley, if you'd like. Serve with some fresh bread for dipping!