Tortellini Soup

2 small zucchini, halved lengthwise and sliced
2 carrots, peeled and sliced
1 small onion, chopped
2 cans chicken broth
1 pkg (9-10 oz) fresh or frozen cheese tortellini
1/2 tsp Italian seasoning
1/2 tsp garlic pepper
Freshly grated parmesan cheese

In large saucepan, combine broth, onion, and carrots; bring to a boil over high heat. Reduce heat; cover and simmer 15 minutes. Add zucchini, tortellini, and seasonings; return to a boil over medium-high heat. Cook for 5 minutes or until tortellini and vegetables are tender. Sprinkle parmesan cheese over soup. Makes 4 servings.