Prep Time: 15 Minutes; Cook Time: 15 Minutes; Ready In: 30 Minutes.
Servings: 8
"A puree of roasted red peppers is the base for this hearty pasta soup."
Ingredients:
2 (16 ounce) jars roasted red peppers
2 (14.5 ounce) cans chicken broth
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 (9 ounce) packages fresh cheese tortellini, uncooked
Directions:
1. Place roasted red peppers in a blender or food processor, and blend until smooth.
2. In a large saucepan, mix roasted red peppers, chicken broth, and mushrooms. Season with basil, oregano, garlic powder, salt, and pepper. Bring the mixture to a boil. Stir in tortellini, and continue cooking 8 to 10 minutes, or until pasta is al dente.