Vegetable Tortellini Soup

My roommates & I made this great soup yesterday-- check it out! :) It will be warm & comforting for your belly in the cold days of February! Feel free to add any kind of meat you want if you desire-- but we made it as is-- without! :)

*Vegetable Tortellini Soup*

1 tablespoon extra-virgin olive oil
1 red bell pepper, diced
1 onion, diced
2 cloves garlic, minced
1/4 teaspoon cayenne pepper, or to taste (optional)
1, 28-ounce can crushed tomatoes
1 15-ounce can vegetable broth or reduced-sodium chicken broth
1 1/2 cups hot water
1 teaspoon dried basil or marjoram (or both?) :)
1 6- to 9-ounce package fresh or frozen cheese (or meat) tortellini or ravioli
2 cups zucchini, diced (about 2 medium)
Freshly ground black pepper to taste

Heat oil in a large soup pot over medium heat. Add bell pepper & onion, garlic, and cayenne pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. Add tortellini/ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.