Tortellini & Vegetable Soup

Tortellini & Vegetable Soup

Heat 1 tablespoon olive oil in a large soup pot over medium heat.

Add 1 cup diced bell pepper, 1 cup diced sweet onion, 2 cloves minced garlic, and cook, stirring, for 1 minute.

Add 3 ½ cups crushed tomatoes, 2 cups vegetable broth, 1 teaspoon sea salt, ¼ teaspoon black pepper, and 1 teaspoon dried marjoram; bring to a rolling boil over high heat.

Add 2 cups diced zucchini; return to a boil. Cook until the zucchini is tender, about 5 minutes.

Cook 12 ounces tortellini according to package directions. Either add to soup before serving or divide among four bowls and ladle soup on top.