Vegetable Tortellini

I got this recipe years ago from my dear friend, Natalie, when we were up in the mountains on our annual ski trip.  Never disappoints.

Sautee:
2 T olive oil
1 medium onion-chopped
2 zucchini- sliced
3 medium carrots-sliced

Add: 5 1/2 cups chicken stock
1/2 cup canned crushed tomatoes {or petite diced works well}
1 tsp. dry basil
1 bay leaf
Bring this to a boil.  Add tortellini, 2-3 T fresh parsley.  Return to a boil, then simmer 5-10 minutes

I always end up adding more water/broth since the pasta absorbs so much of the liquid.