Instructions: In a 5-quart soup 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.

Add basic, 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, 5-6 minutes. Serve in bowls topped with a sprinkling of cheese.

Makes 4-5 servings.

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