This soup is easy and delicious! It always gets rave reviews.
Ingredients
- jars roasted red peppers: 2 piece (16 ounce)
- chicken broth: 2 cans (14.5 ounce cans)
- fresh mushrooms: 1 pack (8 ounce pack, sliced)
- basil: 1 tsp (dried)
- oregano: 1 tsp (dried)
- garlic powder: 1 tsp
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- cheese tortellini, uncooked: 2 packages (9 ounce packages, fresh)
Metric Conversion
Stages of cooking
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Place roasted red peppers in a blender or food processor, and blend until smooth.
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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.
