Sauté the carrots, celery, and yellow onion in olive oil for 5-7 minutes before adding broth to develop a rich, caramelized foundation that deepens the soup's overall flavor profile.

Add vegan tortellini in the last 5-7 minutes of cooking rather than at the start to prevent them from becoming mushy and dissolving into the broth.

Bloom the Italian seasoning and black pepper in the hot oil for 30 seconds before adding vegetables to unlock their aromatic oils and maximize flavor intensity.

Reserve some crushed tomatoes to stir in at the end raw, as the acidity and fresh tomato notes brighten the soup while the cooked tomatoes provide depth and body.

Rinse canned cannellini beans thoroughly under cold water to remove excess sodium and starch, then add them in the final 2 minutes to preserve their delicate texture.