Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers, about 1-2 minutes. Add finely chopped onions and sauté for 4-5 minutes until soft and translucent.

Stir in 2 minced garlic cloves and cook for an additional minute until fragrant.

Pour in 4 cups of low-sodium vegetable broth and stir well. Increase heat to bring to a gentle boil, about 5 minutes.

Once boiling, add 1 cup of chopped asparagus and 1 cup of peas, then lower the heat and let simmer for 4-5 minutes.

Introduce 9 ounces of cheese tortellini and cook according to package instructions, about 3-5 minutes.

If using sugar snap peas, add them in the last 1-2 minutes of cooking.

Season the soup with salt and freshly cracked black pepper to taste, then stir in a handful of chopped fresh parsley.

Ladle the soup into bowls and garnish with grated Parmesan if desired. Serve immediately.