Minestrone Tortellini

From Betty Crocker's Fix it Fast Meals, June of 2003.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 (9 ounce) package  refrigerated  cheese-filled tortellini
• 1  tablespoon olive oil or 1  tablespoon  vegetable oil
• 1  medium zucchini, cut lengthwise in half, then cut into 1/4 inch slices
• 1⁄2 cup  coarsely chopped yellow bell pepper
• 1 (14 1/2ounce) can diced tomatoes with basil oregano and garlic, undrained
• 1 (15 1/2ounce) can dark red kidney beans, rised and drained
• 2  tablespoons chili sauce
• 1⁄4 teaspoon salt
• 2  tablespoons  chopped fresh parsley

Directions

1. Cook and drain tortellini as directed on package.
2. While tortellini is cooking, heat oil in 12-inch non-stick skillet over medium-high heat. Cook zucchini and bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
3. Stir in tomatoes, beans, chili sauce and salt. Cook 4 to 5 minutes over medium heat, stirring occasionally, until thoroughly heated. Stir in tortellini. Sprinkle with parsley.