Hearty Tortellini Soup

2 Tbsp olive oil
1 red onion, chopped
2 carrots, chopped
3 small zucchini, chopped
2 cloves garlic, minced
1 can diced tomatoes
3 cans chicken broth
1 can red kidney beans, rinsed and drained
2 Tbsp Worcestershire Sauce
1 pkg (9oz) refrigerated tortellini pasta

Heat oil in a 6-qt saucepan over medium high heat. Add raw veggies and sauté until veggies are crisp-tender.

Add chicken broth, tomatoes, beans and Worcestershire. Bring to a boil and then stir in pasta. Return to boiling. Cook until pasta is tender, stirring occasionally. Serve with parmesan cheese.