Roasted Red Pepper Tortellini Soup

Cooking Time: 8-10 Min    Servings: 4

Ingredients:

  • 1 tablespoon The Olive Scene Medium Extra Virgin Olive Oil

  • 1 onion, chopped

  • 1 clove garlic, crushed

  • 1 (8 oz) package sliced fresh mushrooms, chopped slightly

  • 2 (16 oz) jars roasted red peppers

  • 2 (14.5 oz) cans chicken broth

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • 1 teaspoon garlic powder

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 2 (9 oz) packages fresh cheese tortellini, uncooked

Directions:

  1. Heat oil in large saucepan and sauté onions and garlic until very soft.

  2. Add mushrooms and sauté slightly.

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

  4. Add pepper puree and chicken broth to saucepan.

  5. Season with basil, oregano, garlic powder, salt, and pepper.

  6. Bring the mixture to a boil.

  7. Stir in tortellini, and continue cooking 8 to 10 minutes, or until pasta is al dente.

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