Tortellini Pesto Soup

1/2 cup chopped onion
1 teaspoon minced garlic
2 teaspoons olive oil
2-1/4 cups water
2 cups frozen mixed vegetables
1 can (14-1/2 ounces) vegetable broth
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (9 ounces) refrigerated cheese tortellini
2 cups diced zucchini
2 tablespoons prepared pesto

In a large saucepan, saute onion and garlic in oil until tender. Stir in the water, mixed vegetables, broth, oregano, salt and pepper. Bring to a boil.

Reduce heat; cover and simmer for 3 minutes. Add the tortellini, zucchini and pesto. Simmer, uncovered, 6-8 minutes longer or until pasta and vegetables are tender. Makes 4 servings.