In a large pot over medium-low heat, add the olive oil, onion, carrot, pepper, and sweet potato. Add a pinch of salt, stir to combine. Cover and let cook 10 minutes, stirring occasionally until onions are translucent.
Add zucchini, squash, thyme, bay leaf, and garlic to the pot, add a pinch of salt and stir to combine. Saute 5 minutes. Add the remaining ingredients except for the tortellini and garnish. Bring to a boil, reduce to a simmer and simmer uncovered for 30 minutes.
Add the tortellini to the pot and simmer per the directions on the back of the package. My package said to simmer for 6 minutes. Garnish with Parmesan, optional.
Notes
You can use any vegetable that you like in this.
If you want you can add some shredded chicken to this recipe as well.
You can switch the vegetable stock to chicken stock.
This is able to be frozen, see my storage tips above.
You can easily double this recipe to serve for larger crowds or to freeze for later use.