Minestrone Tortellini

1 package (9 oz) refrigerated cheese-filled tortellini
1 tablespoon olive or vegetable oil
1 medium zucchini, cut lengthwise in half, then cut into 1/4-inch slices (1 1/2 cups)
1/2 cup coarsely chopped yellow bell pepper
1 can (15 oz) Progresso® dark red kidney beans, drained, rinsed
1 can (14.5 oz) Muir Glen® organic diced tomatoes with basil and garlic, undrained
2 tablespoons chili sauce
1/4 teaspoon salt
2 tablespoons chopped fresh parsley

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