1. In a large pot or Dutch oven, cook the chopped onion, diced carrots, celery and minced garlic for a few minutes until softened.
2. Pour in the beef broth. Add the sliced bell peppers, salt, and black pepper. Stir to combine.
3. Bring the soup to a boil, then reduce the heat and simmer for about 10 minutes.
4. Add the tortellini to the pot and cook for 5-7 minutes or until the tortellini are cooked through.
5. Add the frozen peas and cook for an additional 2-3 minutes or until heated through.
6. Ladle the soup into bowls and sprinkle with chopped fresh parsley and dill, if desired.

Enjoy your delicious beef tortellini soup with peas!