Into a large Dutch oven add 2 tablespoons of olive oil and heat over medium-high heat. Add the onion and garlic, stirring occasionally so not to burn. Cook for 5 to 10 minutes.

Once the onion and garlic are cooked add the tomatoes, tomato paste, vegetable stock, bay leaves, basil, oregano, and parsley. Bring this to a boil, once boiling reduce heat to medium-low and continue to simmer for another 15 to 30 minutes.

Remove the bay leaves and with an immersion blender or regular blender blend the ingredients until smooth. Season with salt and pepper to taste. Also, at this time add additional vegetable stock or water to the right consistency.

Add the cheese tortellini and heat for 4 to 5 minutes. Serve.