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Related recipes: Easy, Fall, Fast, Garlic, High Fibre, Low-Fat, Low-Fat and Fast, Mushrooms, Soups, Winter
Ingredients
2 tsp (10mL) olive oil
4 cloves garlic, minced
1/2 cup (90g) onions, chopped
3 cups (270g) mushrooms, sliced (1/2 pound)
1 tsp (1g) Italian seasoning
29 ounces (825g) chicken broth (two 14.5-ounce cans)
12 ounces (340g) roasted red peppers (one jar), blended
12 ounces (340g) tortellini, cheese-filled (fresh or frozen)
Directions
In a large pot, heat olive oil. Add garlic and onions, sautéing for 2 minutes.
Add mushrooms and sauté until golden brown.
Stir in Italian seasonings and chicken broth.
While broth is heating, place roasted red peppers and their liquid in a food processor or blender and process until smooth.
Add pureed peppers to chicken broth and bring to a boil.
Stir in tortellini and cook uncovered until tortellini is done (about 4 to 8 minutes).
