Roasted Pepper and Tortellini Soup

Yield: 7 cups (1.5L)

Servings: 4

Related recipes: Easy, Fall, Fast, Garlic, High Fiber, Low-Fat, Low-Fat and Fast, Mushrooms, Soups, Winter

Rich Italian flavor without the fat. Serve with a whole grain bread and salad for a complete meal.

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).

Nutrition Facts
Calories: 334
Total Fat: 9g
% Calories from fat: 23%
Protein: 19g
Carbohydrate: 45g
Cholesterol: 58mg
Sodium: 987mg