Pesto Minestrone with Tortellini by Holly

2 tsp. Olive oil
1 cup diced onion
2 ¼ cups water
2 cups diced zucchini
2 cups frozen mixed veggies
¾ tsp. Dried oregano
¼ tsp black pepper
2 garlic cloves, minced
1 (14 ½ oz) can diced tomatoes, undrained
1 (14 ½ oz) can vegetable broth
2 tbsp commercial pesto
1 (9oz) package fresh three-cheese tortellini, uncooked

Heat olive oil in a large Dutch oven over medium-high heat. Add onion and sauté 4 min. or until tender. Add water and next 7 ingredients (through broth), and bring to boil. Cover, reduce heat, and simmer 5 min. or until zucchini is tender. Stir in pesto and tortellini; cover and simmer 6 minutes or until thoroughly headed and pasta is tender. Serves 6.