Monday, February 22, 2010

Roasted Red Pepper Tortellini Soup

2 (16oz.) jars roasted red pepper
2 (14.5oz.) cans chicken broth
1 package of sliced mushrooms
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. ground black pepper
2 (9oz) package fresh cheese tortellini, uncooked

Place roasted peppers in a blender or food processor and blend until smooth.

In a large saucepan, mix 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 soft. Serve with sour cream or Parmesan cheese.

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