Roasted Red Pepper Soup recipe
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- 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 ½ teaspoon salt ½ teaspoon ground black pepper 2 (9 ounce) packages fresh cheese tortellini, uncooked
Nutrition Info
- 245.1 caloriescarbohydrate: 37.1 gcholesterol: 28.1 mgfat: 6.4 gfiber: 2.8 gprotein: 11.3 gsaturatedFat: 3 gservingSize: -sodium: 795.4 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Roasted Red Pepper Soup
Directions
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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.