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Categories: Easy, Fall, Fast, High Fiber, Low-Fat, Low-Fat and Fast, Soups, Winter
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)
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).
Nutrition Facts
Calories: 334
Total Fat: 9g
% Calories from fat: 23%
Protein: 19g
Carbohydrate: 45g
Cholesterol: 58mg
Sodium: 987mg
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