Tasty Tortellini Soup

If I'm feeling a little under the weather, need to put together a quick meal for a lot of people, or just want something hearty and warm for dinner, I pull out this recipe.
This tortellini soup is packed with vegetables and flavor. A recent jaunt to an ice cave left me with a slight cold and while it's not quite fall yet, the temperature has dropped slightly and a few trees are showing their autumn colors. These two circumstances led me to believe that soup season has arrived, and I celebrated it's arrival with this fantastic, filling soup:

Ingredients:

• 32 ounces vegetable broth
• 2 cans diced tomatoes
• ½ red onion
• 2 cloves of garlic
• 1 zucchini
• 1 yellow squash
• 4 carrots
• ½ head of cauliflower
• ½ cup green peas
• ½ cup lima beans
• 20 ounces prepared uncooked tortellini
• 1/4 cup parmesan cheese
  -½ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon pepper

1.Chop veggies. In a large skillet, heat olive oil over medium heat. Saute onions and garlic for two minutes. Add carrots, zucchini, squash, and cauliflower. Cook for about 8 minutes, stirring occasionally.

2.Meanwhile, warm vegetable broth and diced tomatoes in large stockpot on medium heat. Stir in cumin, salt, and pepper.
3.Transfer cooked veggies to stockpot and simmer on low heat for about 10-15 minutes. Carrots should be tender.
4.Add tortellini, peas, and lima beans continue to simmer for 9 more minutes. Add parmesan cheese. Stir.
5.Remove from heat, allow to sit for 5 minutes before serving.