Roasted Red Pepper Soup

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Ingredients

  • 2 (16 oz) jars roasted red peppers
  • 2 cans chicken broth
  • 1 cup sliced fresh mushrooms
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 ground black pepper
  • 2 (9 oz) packages fresh cheese tortellini, uncooked

Instructions

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.

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Mar 2012 Added