3 c. water
1 Tbsp. instant vegetable or beef bouillon granules
1/2 tsp. crushed dried basil
1/4 tsp. crushed dried oregano
1/2 c. thinly sliced carrots
1/2 c. frozen cheese tortellini
1 (8 oz.) can tomatoes
1 small zucchini, halved lengthwise and thinly sliced
1 Tbsp. snipped fresh parsley

Combine water, bouillon granules, basil and oregano and bring to boiling. Stir in carrots and tortellini. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes. Add tomatoes and zucchini. Return to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes more or until vegetables and tortellini are tender. Stir in parsley. Makes 4 servings.

Note: If using refrigerated tortellini, add to soup last and adjust cooking time.