Prep: 15 minutes. Cook: 20 minutes. Serves: 4 to 5.

1 tbsp. vegetable oil
1 med. onion, chopped
2 c. chopped zucchini (1 lg.)
2 c. chopped carrots
1 tsp. minced garlic
1/3 c. fresh basil, or 1 tbsp. dried
2 med. tomatoes, chopped
1/4 tsp. pepper
1 tsp. saltless parsley seasoning blend
2 (14 1/2 oz.) cans chicken broth
1 (9 oz.) pkg. fresh cheese tortellini
2 c. frozen corn kernels
Grated Parmesan or Romano (optional)

1. In a 5 quart kettle or Dutch oven, heat oil until hot over medium heat. Add onion, zucchini, carrots and garlic. Cook, stirring often, until onion is limp, about 5 minutes.

2. Add basil, tomatoes, pepper, parsley seasoning blend, and broth. Heat to boiling, about 10 minutes. Stir in tortellini and corn. Reduce heat to medium and simmer until tortellini are tender, 5 to 6 minutes. Serve in bowls topped with a sprinkling of cheese, if desired.