Tortellini Vegetable Soup
(Bonnie Spencer)

1 large onion, chopped (1 cup)
8 oz. fresh sliced mushrooms
1 medium red or green pepper cut into pieces
2-3 cloves garlic, minced
2 Tbsp. olive oil
1 (14 1/2-oz) can diced tomatoes
1 (14 1/2 oz.) can diced tomatoes w/basil, garlic, and oregano
1 (14 1/2-oz.) can beef broth
1 (9 oz.) package Tortellini (dry)
3/4 cup water
2 teaspoons dried Italian seasoning

1 (11.5-oz.) can V-8
1/4 teaspoon black ground pepper
salt to taste
4 small zucchini, chunked (about 3 cups), with skin
1/2 cup shredded Asiago or Parmesan cheese

In a large skillet, cook onion, mushrooms, green pepper, and garlic in hot oil about 5 minutes or until onion is tender.  Stir in undrained tomatoes, beef broth, Tortellini, water, Italian seasoning, V-8, black pepper, and salt to taste.  Bring to a boil, then reduce heat.  Simmer for 10 minutes.  Stir in zucchini and cook uncovered for 5 minutes or more until zucchini is tender but not overcooked.  Remove from heat.  Before serving, stir in the cheese.