Put a stock pot over a medium flame and heat the oil.
Add the carrots, shallots and celery and cook until soft, about 5-7 minutes. Season with salt and pepper.
Add in the can of cherry tomatoes or the crushed tomatoes and zucchini. Cook for another 5-7 minutes.
Add 6 cups of water and the bouillon cube or the 6 cups chicken broth and bring to a boil.
Add in the cauliflower and return the pot to a boil. Add in the escarole and the tortellini. Cook until the escarole is tender and the tortellini are cooked, about 5 minutes.
Serve with a generous sprinkle of grated cheese.