Roasted Red Pepper Soup

Directions

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

Methods :

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.