Roasted Red Pepper Soup recipe

8 servings

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

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 (9 ounce) packages fresh cheese tortellini, uncooked

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.