Roasted Red Pepper Soup recipe

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Ingredients

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 calories
carbohydrate: 37.1 g
cholesterol: 28.1 mg
fat: 6.4 g
fiber: 2.8 g
protein: 11.3 g
saturatedFat: 3 g
servingSize: -
sodium: 795.4 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

This soup is easy and delicious! It always gets rave reviews.

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