1 package (16 ounces) cheese-filled tortellini 1/4 cup extra virgin olive oil 1 pound fresh white mushrooms, thinly sliced (about 5-1/2 cups) 8 ounces small zucchini (about 2) thinly sliced (about 2 cups) 1 cup diced red bell pepper 1 tablespoon minced garlic 2 teaspoons dried oregano 1 cup chicken broth or bouillon 1/2 teaspoon salt 1/2 teaspoon ground black pepper

1. Cook the tortellini according to package directions.
2. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the mushrooms, zucchini and bell pepper; cook for about 5 minutes, until the vegetables are firm-tender, stirring occasionally.
3. Stir in the garlic and oregano, and cook for one more minute. Add the chicken broth and cook for 2 to 3 more minutes, until the vegetables are tender, stirring occasionally.
4. Add the cooked tortellini, the salt and black pepper; toss until well combined. Serve immediately.