Whole Wheat Tortellini Soup with Summer Vegetables

My brother and sister in law gave me a subscription to Eating Well for this past Christmas. I have enjoyed the articles about healthy eating and vegetables and natural foods. It has been a good subscription. I found this recipe (and made a few changes) and it has been delicious this week for lunches.

1 T olive oil
1 large white onion, chopped
2 garlic cloves, chopped
1/4 tsp crushed red pepper flakes
1 14 oz can fire roasted diced tomatoes
1 14 oz can regular diced tomatoes
2 cups chicken broth (preferably homemade)
1 1/2 cup hot water
1 T italian seasoning
pepper to taste
1 9 oz pkg refrigerated whole wheat cheese tortellini
2 medium zucchini, cut in half moons

Sauted onions, add garlic and red pepper. Add tomatoes, and broth, water, and italian seasonings. Let come to a boil. Add in tortellini for 6-7 minutes, then add in zuks, bring to a boil for 3 more minutes.
Serve.

Per 2 cup serving: 264, 9 fat, 8 fiber. I usually eat 1 1/2 cups, so it is still a hearty meal.