Ingredients Jump to Instructions ↓

  1. 2 (16 ounce) jars roasted red peppers 2 (14 1/2 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

Instructions Jump to Ingredients ↑

  1. 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.


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