Chicken Tortellini Soup

1 1/4 c. chopped carrots
1 c. chopped onion
4 garlic cloves, minced
6 cups chicken broth
1 c. water
1 1/2 c. chopped cabbage
2 T. tomato paste
1 tsp dried basil
1/2 t. dried oregano
1/2 t. salt
diced zucchini if in season
2 breasts chicken (cooked and diced) or 2 cans of Kirkland premium chunk chicken breast
1 pkg tortellini (your choice)

Put olive oil in a large pan and heat.  Saute the onions, carrots, and celery over low heat until softened and flavorful (about 10 minutes) and add garlic and saute a bit longer.  Add broth, cabbage, tomato paste, basil, oregano, and salt; bring to a boil.  Reduce heat and simmer covered about 15 minutes.  Stir in chicken, zucchini if adding, and cook for about 5 more minutes.  Add more broth or water and bouillon if needed.   Cook tortellini in a separate pan of water and add to soup.   Enjoy!!  Serve hot with your choice of cheese.  (Add Better Than Bouillon if you want more flavor)