Roasted Pepper and Tortellini Soup
Related recipes: Easy,
Fall, Fast, Garlic,
High Fiber, Low-Fat, Low-Fat and Fast, Mushrooms, Soups,
Rich Italian flavor without the fat. Serve with a whole grain
bread and salad for a complete meal.
Yield: 7 cups (1.5L)
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 oz (825g) chicken broth (two 14.5-ounce cans)
12 oz (340g) roasted red peppers (one jar), blended
12 oz (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).
Serving Size 1 serving
Calories from Fat 176 (29%)
% Daily Value*
29%Total Fat 19g
Polyunsaturated Fat 2.7g
Monounsaturated Fat 7.7g
Sugar Alcohols 0g