Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic; sauté 5 minutes. Add broth and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat; simmer 2 minutes. Add pasta and bok choy; simmer 7 minutes or until pasta is done. Discard bay leaf.
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I do this soup with 5 Italian sausages added (mix sweet and hot) which really adds flavor (and fat, too, unfortunately! Cook the sausage first and cut into bite-sized pieces.) It's also good with just regular diced tomatoes instead of the sun-dried. Since it makes so much soup, if you only put half the tortellini in when you first make it, and then save the rest of the tortellini for when you re-heat it, the noodles don't get as soggy and it doesn't soak up as much broth.
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