Cut up your onion, zucchini, and carrot and place them in a deep pot on medium heat and saute them with the olive oil and cook, stirring occasionally, until the onions become soft and translucent. This will take 5-10 minutes.

Next, you'll want to add the chicken stock, basil, bay leaf, tomatoes, and salt. Bring the heat up and bring the mixture to a low boil. Add in tortellini. I chose a multicolor pasta but really just any cheese tortellini will work. Cook for two minutes and then lower heat down to a simmer and cook an additional 5 minutes. Add in parsley and pepper and cook one last minute.