In a large pot, heat 2 tablespoons of olive oil over medium heat until it shimmers. Add 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, stirring well to combine. Increase heat to bring to a gentle boil.

Once boiling, add 1 cup chopped asparagus and 1 cup peas. Lower heat and let simmer for 4-5 minutes.

Introduce 9 ounces of cheese tortellini into the pot 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 with salt and pepper to taste, then stir in a handful of chopped fresh parsley.

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