ITALIAN ROASTED PEPPER SOUP

ITALIAN ROASTED PEPPER SOUP


INGREDIENTS:


•10 ounces white mushrooms, sliced

•2 Tablespoons water

•2 (7-ounce) jars roasted red peppers

•3-1/2 cups chicken broth

•1 teaspoon Italian seasoning

•1 teaspoon garlic powder

•1 teaspoon onion powder

•1 (8-ounce) package fresh cheese-filled tortellini

TO PREPARE:

Combine the mushrooms and water in a large saucepan over medium-high heat. Cook for 3 minutes or until the mushrooms are slightly softened, stirring occasionally.

Place the undrained roasted peppers in a food processor bowl. Process for 30 seconds or until smooth. Add to the mushrooms. Stir in the tortellini. Return mixture to a boil. Cook, uncovered, for 10 minutes or until the tortellini are tender. Serve immediately