Instructions: In large saucepan, heat oil over medium heat. Add onion and garlic and saute until tender. Stir in oregano and rosemary and cook 1 to 2 minutes.

Add broth, zucchini and tomatoes and chickpeas. Heat to boiling. Add the tortellini (thawed if frozen). Reduce heat and simmer, uncovered, until tortellini is just cooked, about 5 minutes. Stir in salt and pepper. Ladle into soup bowls.

NOTES : Other combinations of tomatoes may be substituted. Try tomatoes and peppers.

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