Mt. Olive Roasted Red Pepper Soup
Recipe by Tim Haas
INGREDIENTS:
2 (12 ounce) jars Mt. Olive Roasted Red Peppers2 (14.5 ounce) cans chicken stock
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
2 (9 ounce) packages fresh cheese tortellini, uncooked
DIRECTIONS:
Place roasted red peppers in a blender or food processor, and blend until smooth.In a large saucepan, mix roasted red peppers, chicken stock, 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.
