Creamy Veggie Tortellini

This is a tasty recipe I threw together to use up some of the VEGGIES in our fridge. It went together so quickly and was super YUMMY. The kiddos loved it to, so I'm going to make it again very SOON!

Creamy Veggie Tortellini
1/2 zucchini, quartered and sliced
1/3 cup corn
1/3 cup matchstick carrots, chopped
1/3 cup peas
1/4 cup chopped red onion (optional)
1 to 2 cups chicken broth, divided
2 heaping cups cheese tortellini
1/3 to 1/2 cup whipping cream
1/2 cup grated Parmesan cheese
Black pepper

In a large frying pan, saute the veggies in a splash or two of olive oil until tender, about 3 to 5 minutes. Remove from pan and then pour in 1 cup broth and the tortellini. Bring to a medium boil and stir occasionally, adding more broth if necessary. (You need enough liquid to cook the tortellini, so don't let the pan dry out. Depending on how high your heat is, you may need more than 2 cups broth.) When the tortellini are tender, stir in the veggies, cream, and cheese until well blended. Season with pepper. Serve with more cheese sprinkled over top if desired.

TIP: Add whatever veggies you think would be good. Another great combination would be broccoli, sliced onion, and sliced mushrooms. Adding chicken is also delicious—I've always got some cut-up rotisserie chicken in my freezer that I can grab and throw in things like this.