In a large pot, warm the olive oil over medium heat. Add the onion, carrot and celery then cook for 5 minutes. Next, add the garlic. Stir together and cook for 3 minutes more.
To the pot, add the diced tomatoes (with their juices), tomato paste, dried oregano, bay leaf, and vegetable broth. Bring to a low boil then add the tortellini. Cook for as long as directed on the package, about 15 minutes, or until tortellini is tender.
Remove bay leaf from the soup then squeeze in lemon juice and stir. If the soup isn't brothy enough for you, feel free to add 1-2 cups of water (more/less as desired). Season with salt & pepper, serve warm and enjoy!
Notes
Nutrition Facts include information for 9 ounces of Kite Hill dairy-free tortellini. Please note the facts will vary depending on what brand you choose.