Heat olive oil in an eight-quart pot over medium heat and add the diced onions. Sauté until soft and translucent, about five to seven minutes. Add carrots, parsnips, celery, zucchini, squash, mushrooms, and potatoes and continue to sauté for another five minutes, stirring frequently so nothing sticks or burns.

Stir in parsley, tomato soup mix, tomato paste, tarragon, thyme, garlic powder, black pepper, sumac, and salt, mixing well so the vegetables are evenly coated with the seasonings. Add enough water to fill the pot three-quarters of the way. Cover, bring to a boil, then reduce heat and let it simmer for one hour.

Increase heat slightly and stir in the rice vinegar, soy sauce, and frozen tortellini. Cook for 15 minutes, then add green beans and corn and continue cooking for an additional 10 minutes, until the vegetables are tender and the tortellini is fully cooked. Taste and adjust seasoning as needed.

Ladle the soup into bowls and finish with a dollop of sour cream and a drizzle of hot sauce for an extra layer of flavor.