Roasted Red Pepper Soup
Description
A puree of roasted red peppers is the base for this hearty pasta soup.
Ingredients
•
2 (16 ounce) jars roasted red peppers
•
2 (14 1/2 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.