1 1/2 tablespoons light olive oil
2  carrots, peeled and sliced
2  cloves garlic, minced
16  ounce can tomato sauce
16  ounce can diced tomatoes
1  small zucchini, quartered lengthwise and sliced
1/2 teaspoon dried oregano
1/2 teaspoon dried dill weed
8 ounces fresh or frozen tortellini
 salt to taste
 freshly ground pepper to taste
 freshly grated Parmesan or  grated Parmesan-style soy cheese for topping, optional

Heat the oil in a soup pot. Add the carrots and sauté over medium heat for 5 minutes. Add the garlic and sauté until the carrots are golden, another 3 minutes or so.

Add the tomato sauce, tomatoes, zucchini, oregano, dill, and 3 cups of water. Bring to a simmer, cover and continue to simmer gently until the vegetables are tender, about 15 minutes.

Meanwhile, cook the tortellini in a separate saucepan, according to package directions.

Stir the cooked tortellini into the soup and season with salt and pepper. Simmer gently for 2-3 minutes longer. Adjust the consistency using more water if needed. Serve, passing the Parmesan for sprinkling on the soup.