I must admit, after all the creamy tortellini I've been eating this week, a just-veggie-filled one tasted nice and refreshing. It's a wholesome bite, not in a "oh-my-god-this-is-better-than-cheese" kind of way. Just a "mmm" kind of way. It's nice sometimes when you eat something really simple, like sauteed veggies and mashed potatoes or something, and there's no seitan, tempeh, or tofu. No stand-in for the meat. Because really, you don't always need a meat. But we all know that already :)
So for the times when only veggies and veggies alone will do, here's how to make that happen.

1 recipe tortellini dough

1 zucchini, sliced into half-moons
1 yellow zucchini, sliced into half-moons
1 red bell pepper, cut into large chunks
1 red onion, sliced
3 cloves garlic, chopped
6-7 cremini mushrooms, wiped clean and quartered
1 jalapeño pepper, sliced, seeded if you don't do heat
2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried basil
1 teaspoon dried thyme

Sautee veggies in a large skillet with a little olive oil until tender. Season with salt and pepper and add dry herbs. Transfer to a food processor or blend with a handheld blender and make veggie mush. You don't any large pieces that will poke through a tortellini.
Transfer to a bowl and start stuffing your tortellini!
Boil each tortellini for about 4 minutes, until all have risen to the top and slightly puffed. Serve with tomato sauce.