Add onion, carrots, celery, and 8 ounces of vegetable brother to a large hot pot over medium-high heat. Let the vegetables cook down in the broth for about 4 minutes. Turn the heat down to medium and continue to cook the vegetables until soft and tender and most of the broth is gone, about 5-7 more minutes. Stir occasionally.
Add garlic, Italian seasoning, oregano, thyme, and nutritional yeast. Stir frequently for about 1 minute.
Add the chickpeas and stir for about 30 seconds.
Add the remainder of the vegetable broth, coconut milk, salt and pepper. Stir to combine and bring to a light boil over medium-high heat.
Once simmering, reduce heat to medium-low. Add the tortellini. Cover and let simmer for 6-8 minutes.
Turn off the heat and stir in spinach and apple cider vinegar.
Ladle into bowls and enjoy! This keeps well in the fridge for up to 2 days.