This recipe is based off of one I found in Williams-Sonoma’s Foodmadefast One pot cookbook, but altered to be simpler and purely vegetarian.
500 g of cheese tortellini
3 vegetable broth cubes, or 6 cups of veggie broth
Salt and pepper
Chop the zucchini and the carrots into small pieces. Stir fry in a medium sized pot, seasoning with salt and pepper. Once soft, add the vegetable broth and bring to boil.
Add the tortellini and cook according to package directions. Add more pepper, and serve into bowls. Top with a drizzling of olive oil and some parmesan cheese.