🔪 Slice the zucchini in half lengthwise, then cut into 1/4 inch thick half-circles.

🔪 Mince the garlic.

🔪 Seed and slice the bell peppers, and cut into chunks.

Pour the chicken broth and diced tomatoes into a large pot. Do not drain the tomatoes.

Add frozen corn and allow to simmer for 5 minutes.

Prepare tortellini according to package directions. Drain, then transfer a desired number of them to a serving bowl.

Ladle soup into the bowl. You can top the soup with grated Parmesan cheese or a little parsley, if desired.

Tips:
👉🏻 This is a versatile recipe that allows you to add any of your favorite veggies.
👉🏻 Using low-salt broth and tomatoes lets you have better control over the amount of salt in the broth.
👉🏻Fresh herbs can be used instead of dried. Increase the amount to 1/2 Tablespoon each.
👉🏻Cooking the tortellini separately prevents them from getting too soggy in the soup. Instead of tortellini, you could add shredded rotisserie chicken.