Ingredients
8
8 servings
- •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
- •0.5 teaspoon salt
- •0.5 teaspoon ground black pepper
- •2 (9 ounce) packages fresh cheese tortellini, uncooked
Instructions
- Place roasted red peppers in a blender or food processor, and blend until smooth.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 245
- Carbohydrate: 37g
- Fat: 6g
- Fiber: 3g
- Protein: 11g
- Sugar: 5g
Related Recipes
Red Pepper Soup
Roasted Red Pepper and Tomato Soup
Roasted Red Bell Pepper Soup
Roasted Red Pepper and Potato Soup
Red Pepper and Tomato Soup
Spicy Red Bell Pepper Soup
Red Pepper Soup with Feta Cheese
Spicy Red Bean Soup
Roasted Red Pepper and Basil Pea Soup
Roasted Red Pepper and Crab Soup
Rainbow Roasted Pepper Soup
