Begin by washing and chopping the zucchini, tomatoes, and onion into bite-sized pieces. Measure out the corn and roughly chop fresh herbs like basil and parsley. Set everything aside.

Bring a large pot of salted water to a rolling boil over high heat. Once boiling, add the cheese tortellini and cook according to package instructions, usually about 3-5 minutes until they float to the surface. Drain the tortellini, reserving a cup of the starchy pasta water for later use.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Then, introduce the zucchini, corn, and diced tomatoes, cooking for another 5-7 minutes until the veggies are tender and vibrant in color.

Pour the herby marinara sauce into the skillet with the sautéed vegetables, stirring gently to combine. Add the cooked cheese tortellini into the mix, tossing everything together to ensure the pasta is well-coated. If the sauce is too thick, gradually mix in a little reserved pasta water until you reach your desired consistency.

Just before serving, sprinkle in the fresh herbs, stirring them into the dish to enhance freshness and flavor. Allow the mixture to heat through for another minute until ready to serve.